Tartiflette Recipe

Serious Eats
Serves: 4 Save

Ingredients (10)

  • 2 1/4 pounds (1kg) Yukon Gold potatoes
  • Kosher salt
  • 3 fresh thyme sprigs
  • 1/4 pound (115g) slab or thick-cut bacon, cut into 1/4-inch lardons
  • 1 to 2 tablespoons (15 to 30g) unsalted butter, only if needed
  • 2 medium (8-ounce; 225g) yellow onions, thinly sliced
  • Freshly ground black pepper
  • 1/2 cup (120ml) dry white wine
  • 1/2 cup (120ml) heavy cream or crème fraîche
  • 1 pound (450g) Reblochon-style soft-rind cheese (see headnote for suggested cheeses)

Directions

Learn how to make this recipe at Serious Eats

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