RECIPE

Classic Reblochon Tartiflette

Name: Classic Reblochon Tartiflette
Cook time: 2 h
Yield: 8

Recipe Created For

Oblong Casserole

Main Course

Dairy

Cook Time

Under 2 hour

Serving Size

Cook Mode

INGREDIENTS

4 lb Yukon Gold potatoes, peeled and cut into rounds ¼ inch thick
3 garlic cloves, peeled and smashed
4 thick slices bacon, cut crosswise into lardons (sticks) ¼ inch thick
2 onions, thinly sliced
1 tbsp thyme leaves, chopped
½ cup dry white wine
1 cup 15% or 35% cooking cream
1 wheel (about 1 lb) Reblochon cheese or other soft cow’s milk cheese, halved horizontally, each half cut into quarters

EQUIPMENT

INGREDIENTS

4 lb Yukon Gold potatoes, peeled and cut into rounds ¼ inch thick
3 garlic cloves, peeled and smashed
4 thick slices bacon, cut crosswise into lardons (sticks) ¼ inch thick
2 onions, thinly sliced
1 tbsp thyme leaves, chopped
½ cup dry white wine
1 cup 15% or 35% cooking cream
1 wheel (about 1 lb) Reblochon cheese or other soft cow’s milk cheese, halved horizontally, each half cut into quarters

EQUIPMENT

Place the potato slices and garlic cloves in a 6.6 L Stockpot. Cover with cold water and season generously with salt. Bring to a boil. Reduce the heat and simmer until the potatoes are just tender when pierced with the tip of a knife. Drain well. Remove the garlic and finely chop. Set the potatoes and garlic aside separately.

Meanwhile, in an Oblong Casserole over medium heat, cook the bacon until golden. Remove with a Revolution^® Slotted Spoon and place in a bowl. Add the onions and thyme to the oblong. Season with salt and pepper. Cook in the bacon fat until lightly caramelized. Deglaze with the wine and let reduce until dry. Stir in the chopped garlic. Remove from the heat.

Add the potatoes and bacon to the oblong. Season with salt and pepper. Gently mix to coat the potatoes in the onion and bacon mixture. Gently press into an even layer. Pour in the cream and top with the cheese, crust-side up.

Place the oblong on a Large Sheet Pan to catch any overflow. Transfer to the oven and bake for 45 minutes or until the potatoes are very tender when pierced with the tip of a knife and the cheese is slightly golden. Let sit for 10 minutes before serving. Serve with green salad, if desired.