French Tartiflette with imported Raclette
This cozy and comforting potato, onion, bacon, and cheese casserole is the perfect cold weather side dish to enjoy with grilled or roasted meats. Originally from the Savoy region of France and popular with skiers in the Alps; our version features imported Raclette cheese for a meltingly delicious fondue-like finish.Print
- 3 1/2 lbs Yukon Gold potatoes peeled and sliced
- 1/2 lb diced bacon
- 1 large onion sliced
- 1 minced garlic clove
- 1 TB fresh thyme additional for garnish
- 1/3 cup dry white wine
- 1/3 cup heavy cream
- 1 lb imported Raclette cheese rind removed and thinly sliced
Preheat oven to 400 degrees and grease a small gratin dish with butter. Cook potatoes in well-salted simmering water in a large saucepan set over medium heat for 10 minutes to soften. Drain potatoes well and reserve.
Cook bacon over medium-low heat in a large saute pan until lightly browned. Add onions to bacon in pan and continue to cook, stirring frequently until soft, for approximately 10 minutes. Add garlic and thyme and cook for 1 minute. Add white wine to pan and cook for 3-4 minutes or until almost completely evaporated. Stir in heavy cream and remove from the heat.
To assemble Tartiflette: Layer potatoes, onion mixture, and imported Raclette into 2 even layers ending with slices of imported Raclette covering the top. Bake for 15 minutes or until Raclette is bubbly and lightly browned. Let cool for 10 minutes before serving, garnish with additional fresh thyme and cracked black pepper and enjoy!