Since it’s the holidays and we all tend to make diet exceptions this time of year, I thought it would be a good time to post this deliciously decadent recipe. So you’re probably wondering, what is Tartiflette? It is a French dish of potatoes, bacon, and creamy cheese. Now before you start picturing this as a glorified hash brown casserole, let me clarify. This recipe calls for white wine, Reblochon cheese (which is similar to Brie), and freshly diced bacon—this is not your mom’s hash brown casserole (unless, of course, your mom is fabulous).
- 2.5 lbs potatoes, peeled
- ½ slab bacon, diced small
- 1 medium onion, thinly sliced
- ¾ cup dry white wine
- 1 lb Reblochon (or Brie) cheese, sliced
- Preheat the oven to 350 F.
- Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into small dice and set aside.
- In the sauté pan, cook the bacon over high heat until browned. Drain, leaving 1 tbsp of fat in the skillet and add the onion. Cook over moderately high heat for about 5 minutes until golden brown then add the bacon and wine and cook for another 5 minutes, stirring occasionally. Add the potatoes and season with salt and pepper.
- Remove the potato mixture from the heat and place half of it in a 9 x 13 baking dish. Spread half the cheese slices atop the potato mixture. Cover this with the other half of the potato mixture. Top with the remainder of the cheese.
- Bake for 20 minutes or until golden brown and bubbling. Serve hot.
Recipe from Anthony Bourdain