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 9×13-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.
