I work with several French and Swiss guys and every once in a while, they’ll tell me about a dish I’ve never heard of. This dish, the Tartiflette, is a potato and cheese dish served in the ski resorts in the Swiss Alps. Very popular with the younger skiers, a combination of potatoes, bacon, and cheese it’s basically the cheese fries of Switzerland, only about a thousand times better.
Traditionally made with a cheese called ‘Reblochon’ a raw cow’s milk cheese. I’ve found it difficult to find due to the USA’s 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 friends that tasted it said it was one of the best Tartiflette’s he has had, so I guess Camembert is a good substitute.
Here’s how to make a Tartiflette:
- 2 lbs Yukon gold potatoes
- 8 oz bacon, cut into ½ inch slices
- 1 medium onion, sliced thin
- 8 oz sliced mushrooms
- ½ cup white wine
- ½ cup chicken stock
- 1 lbs Camembert cheese
- Salt and pepper to taste
- 1/3 cup Bread crumbs (I used Panko)
- 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 all rendered fat
-Fry sliced onions and mushrooms in the bacon fat until done
-Drain potatoes and add them to the onions, add bacon
-Salt and pepper to taste
-Transfer to a baking dish
-Add wine and chicken stock
-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 cheese
-Bake at 350F until sauce is bubbling, cheese is melted and breadcrumbs are golden brown, about 25-30 minutes