My Tartiflette recipe consists of cheese and potatoes baked in a creamy white wine sauce with mushrooms and bacon topped with crunchy bread crumbs. As the Tartiflette bakes, the sauce thickens and the cheese melts and forms a crisp and crunchy crust. The Tartiflette originated in the ski resort of the Swiss Alps. Very popular with the younger skiers, it’s basically the cheese fries of Switzerland. And apparently, I have a lot to learn about how to do cheese fries properly from the Swiss kids, because my Tartiflette recipe is amazing.
Traditionally made with a cheese called ‘Reblochon’ a raw cow’s milk cheese. I’ve found it difficult to find reblochon in the USA due to the laws for pasteurized cheeses if you can find it, great, but if not there are good substitutes. I substituted Camembert cheese for the Reblochon and one of my French coworkers tasted my Tartiflette recipe said it was one of the best Tartiflette’s he has ever had, so I would say that Camembert is a good substitute.
The first time I tasted a Tartiflette I knew it was going to be my go-to side item for BBQ Baby Back Ribs. This may have originated in Switzerland, but the combo of Camembert cheese, potatoes, bacon in a creamy sauce is mind-blowingly good with barbeque ribs. Do yourself a favor and serve this Tartiflette recipe at your next BBQ your friends and family won’t know what hit them.
Here’s more evidence that you can never have too much cheese, bacon, or starch.
-Anthony Bourdain describing the Tartiflette
Here’s my Tartiflette recipe:
- 2 Pounds Yukon Gold Potatoes, ½ slices
- 8 Ounces Bacon, cut into ½ inch slices
- 1 Medium White Onion, sliced thin
- 8 Ounce Sliced Mushrooms
- ½ Cup White Wine
- ½ Cup Half & Half
- 1 Pound Camembert Cheese
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/3 Cup Bread Crumbs (I used Panko Bread Crumbs)
- 1 Tablespoon Olive Oil
-Peel and slice potatoes, place in a small pot with salted water, boil until just tender.
-Fry bacon in a skillet until crisp, remove bacon, reserve 2 tablespoons of bacon grease
-Fry sliced onions and mushrooms in the bacon grease until done
-Drain potatoes and add them to the onions
-Add wine and half & half
-Salt and pepper to taste
-Transfer to a baking dish
-Sprinkle bacon on top
-Cut the cheese in half crosswise and lengthwise, then into ¼ inch strips
-Arrange cheese on top of the potatoes
-Sprinkle breadcrumbs that have been lightly coated in olive oil on top of the cheese
-Bake at 350F until sauce is bubbling, cheese is melted and breadcrumbs are golden brown, about 25-30 minutes