About
If you are looking for an amazing side dish — hands down — this, is it! The elegant Tartiflette is pure perfection that will most definitely light up your special occasion. Layered with gold potatoes, a creamy onion sauce, and a cheesy combination of Gruyère and brie, well, your meal just got a major French-style upgrade. Let Tartiflette be the highlight for any beautiful event. Everyone will be raving for more!
Ingredients
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch-thick slices
- 7 slices thick-cut bacon, cut into 1/2-inch-thick pieces
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 tablespoon fresh thyme leaves, finely chopped
- 1/2 teaspoon black pepper
- 1/2 cup dry white wine
- 1 1/2 cups heavy cream
- 1/2 cup Gruyère cheese, finely grated
- 1 (8-ounce) wheel semi-soft, soft-rind cheese, such as brie or Camembert, cut into 12 wedges
Directions
Step 1 -Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
Step 2 -Lightly grease a 9x13-inch baking dish.
Step 3 -In a large pot of water, add 1 tablespoon of the kosher salt and the potato slices and bring to a boil.
Step 4 -Reduce the heat to medium and simmer the potatoes until they are barely tender, about 4-5 minutes. Be careful not to overcook as they will continue to cook in the oven.
Step 5 -Drain the water and pour the potatoes into a large bowl to cool. Dry the large pot.
Step 6 -In the dried pot over medium heat, add the bacon pieces and cook, stirring occasionally, until they are browned and crisp, about 10-15 minutes.
Step 7 -Use a slotted spoon to transfer the cooked bacon pieces to a paper-towel-lined plate to drain.
Step 8 -Reserve about 2 tablespoons of the bacon drippings in the pot and discard the rest.
Step 9 -In the same pot over medium heat, add the garlic and the onions to the bacon drippings and cook, stirring frequently, until they are soft and very fragrant, about 3-5 minutes.
Step 10 -Add the thyme, the remaining kosher salt, and the black pepper to the onion-garlic mixture and cook, stirring frequently, until the thyme is fragrant, about 2-3 minutes.
Step 11 -Add the wine to the onion mixture and use a wooden spoon to scrape up any of the browned bits from the bottom of the pot.
Step 12 -Bring the onion mixture to a simmer and cook, stirring frequently, until it has reduced by half, about 2-4 minutes.
Step 13 -Add the heavy cream to the onion mixture and bring to a simmer. Cook, stirring frequently, about 2 minutes.
Step 14 -Transfer the pot to a wire rack.
Step 15 -Arrange 1/2 of the potato slices in a single layer into the bottom of the prepared baking dish and sprinkle with 1/2 of the bacon pieces.
Step 16 -Evenly add 1/2 of the onion mixture over the bacon layer.
Step 17 -Top the onion mixture layer with the remaining potato slices and then evenly cover the potato layer with the remaining onion mixture.
Step 18 -Sprinkle the Gruyère cheese over the onion mixture layer and top with the semi-soft cheese wedges.
Step 19 -Sprinkle the cheese layer with the remaining bacon pieces.
Step 20 -Bake the potato mixture until the cheese has browned and the filling is bubbling, about 30-35 minutes.
Step 21 -Transfer the baking dish to a wire rack and let the potato mixture cool, about 10 minutes.
Step 22 -Serve.
