How to Make a Tartiflette Like a Chef?

Marc Eigenmann, a member of both L’académie culinaire de France and la Société culinaire philanthropique, shared with us his tartiflette recipe, and we could not just keep it to ourselves!

Tartiflette is a French cheesy, creamy and bacony potato casserole. This dish will be sure to fill you up and warm you up on a cold day.

1. First peel the potatoes and put them whole in a large pot with cold water, add salt and put on     high heat when boiling lower heat to a simmer put timer down for 30 mins, once done put       them in a colander to cool a bit, so you can cut them without burning your hands.

2. In a large pan, put bacon cut into lardons 2/8 of an inch wide and add the 2 large onions diced into 1/4 inch squares. Put on high heat, season with pepper and nutmeg (do not add salt because the bacon is already salty.)  

3. Cook on high heat for 5 mins and often stir (especially at the beginning.) The bacon will release fat as it cooks.

After 5 minutes, add the white wine and let reduce for 3 minutes on high heat.

4. Turn off the heat and set it aside.

Now it is time to assemble the tartiflette!

1. In a Pyrex or casserole dish with tall sides, blanket the bottom of the Pyrex with the remaining 2 finely minced garlic cloves.

2. Take the potatoes and slice them into 1/8th of an inch thick and line the bottom of the Pyrex then with a large spoon add the onions, bacon and wine mixture to cover the layer of potatoes.

3. Then take half the crème fraîche and distribute it evenly.

4. Then add another layer of potato and add the remaining of the bacon and onion to it and the remaining of the crème fraîche.

Put this in the oven at 400 degrees Fahrenheit for 45 minutes. Take a paring knife and poke the potatoes to see if they are cooked (the knife should offer no resistance going inside if it does let it cook for another 10 mins and check again.)

Lastly take the cheese and cut it crosswise and lay it down on top of the dish and put it back in the oven for 15 min at 400

Serve the dish with a dry white wine, and voilà.

Bon appétit!