Tartiflette

Tartiflette

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Yield: 4-6

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Ingredients

• 2½ lb Yukon Gold potatoes
• 8 oz thick-cut bacon or lardons
• 2 large yellow onions, thinly sliced
• 2 garlic cloves, minced
• 3 sprigs of thyme
• 1 cup dry white wine
• ½ cup heavy cream
• Salt and freshly-ground black pepper
• 8 oz Gruyère, shredded
• 8 oz Comté, sliced or shredded
• 8 oz double cream Brie, rind on, cut into small chunks

Instructions

1. Peel and slice into ¼-inch rounds. Place in a pot of cold, salted water, bring to a boil, and cook until just tender, about 8–10 minutes.
2. Drain and let steam-dry for a few minutes.
3. In a large skillet over medium heat, cook the bacon until crisp and the fat renders.
4. Remove bacon with a slotted spoon, leaving about 1–2 Tbsp of fat in the pan.
5. Add onions and a pinch of salt; cook low and slow (25–30 minutes) until deeply golden and sweet.
6. Stir in garlic and thyme; cook 1 minute more.
7. Pour in white wine, scraping up any browned bits. Simmer until mostly evaporated.
8. Stir in heavy cream, season generously with black pepper, and return bacon to the pan.
9. Preheat oven to 400°F (200°C). Butter a medium baking dish (around 9×9 in / 23×23 cm).
10. Layer half the potatoes.
11. Spoon half the onion-bacon mixture over top.
12. Scatter half of the Gruyère, Comté, and Brie.
13. Repeat layers with remaining ingredients.
14. Finish with a thick blanket of Gruyère on top for a beautifully browned crust.
15. Bake uncovered for 30–35 minutes, until bubbling and golden brown.
16. (If the top is browning too fast, loosely tent with foil halfway through.)
17. Let sit 10 minutes before serving so it holds together.
18. Serve with a crisp green salad or cornichons to balance the richness.

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