Tartiflette: Your New Favorite Holiday Side Dish

Potatoes, bacon, wine, cheese... NEED I SAY MORE?! Hailing from the snow-capped mountains of the French Alps, there are few things more decedent than Tartiflette. Lucky for us, it’s the Thanksgiving season, the time for overconsumption and packing on a few extra pounds is not only upon us, it’s socially acceptable and, I’d argue, encouraged. If Tartiflette isn’t already, it’s going to be your family’s new holiday favorite. Let’s do this. 🤘🏻Adam

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Tartiflette

Ingredients

Tartiflette

• 2 1/2 pounds Yukon Gold Potatoes
• 1/2 pound Bacon, cut into lardons
• 2 Yellow Onions, diced
• 2 tsp Fresh Thyme
• 3/4 cup White Wine
• 1/3 cup Heavy Cream or Creme Fraiche
• 1 pound Camembert cheese
• Black Pepper, to taste
• Kosher Salt, to taste

Instructions

Tartiflette

1. Preheat the oven to 350F.
2. Peel the potatoes and slice them into 1/4 inch thick half moons. Put the potatoes in a large pot of cold water and set aside.
3. To a large, high-sided skillet over medium-low heat, add the bacon lardons. Cook the bacon slowly until most of the fat has rendered out into the pan and the pieces begin to crisp. Add the onion and thyme, then season with a small pinch of salt and sweat the onions until translucent.
4. Remove the potatoes from the water and pat dry with paper towels. Add the potatoes and thyme to the onion mixture. Season with a pinch of salt and a few cracks of black pepper, then stir until mixed. Add wine, cover with a lid and cook gently until the potatoes are just barely cooked through.
5. Stir in sliced cheese.
6. Butter the walls of a casserole dish. Transfer the potato mixture to the casserole and add a dollop of creme fraiche. Top the casserole with the remaining wheels of cheese, then bake for 35-45 minutes, or until the casserole forms a bubbly golden brown crust.
7. Remove from the oven and let cool slightly. Serve with a green salad and CRUSH!

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