French Potato Tartiflette

This beautiful skillet of golden, cheesy potatoes, bacon and onions is an easy French side-dish inspiration!

French Tartiflette (Cheesey Potato and BACON Bake)

2 1/4 pounds Yukon Gold potatoes (about 5 small to medium potatoes)

salt for potato water

3 fresh thyme sprigs or 1 teaspoons powdered thyme

1/4 pound thick-cut bacon, cut into 1/4-inch pieces

1 to 2 tablespoons butter

2 medium yellow onions, thinly sliced

Freshly ground black pepper

salt to taste

dash of ground nutmeg (1/4 teaspoon)

1/2 cup dry white wine

1/2 cup heavy cream or crème fraîche

1 pound Reblochon-style soft-rind cheese (best substitutes: Taleggio, Fontina, Muenster, Gruyere, Brie)

-Peel potatoes and cut into 1/2-inch thick rounds. In a large pot, cover potatoes with cold water. Season generously with salt, add thyme, and bring to a gentle simmer over medium heat. Cook at a bare simmer until potatoes are just tender and can be easily pierced with a paring knife, about 25 minutes. Discard thyme (if using fresh springs) drain potatoes, return to pot, and set aside.

-Adjust oven rack to middle position and preheat oven to 350°F. In a 10-inch cast iron or stainless-steel skillet, heat bacon over medium-high heat until fat begins to render. Lower heat to medium and continue to cook, stirring occasionally, until fat is mostly rendered and bacon is cooked until just barely crisp, about 5 minutes. If there is excessive fat, drain off all but 1/4 cup or if the bacon is lean and didn't release much fat, add 1 to 2 tablespoons butter.

-Add onions, season with salt and pepper, and cook, stirring frequently, until onions have softened but not browned, about 8 minutes. Add white wine and cook, stirring, until wine has almost fully cooked off, 1 to 2 minutes.

-Scrape bacon-onion mixture into pot with potatoes and toss gently to thoroughly combine. Place potato mixture back into cast-iron skillet or into a 3-quart baking dish. Stir in cream or crème fraîche. Cut cheese into roughly 1/2-inch-thick slabs or grated on the largest grater holes. Arrange cheese on top of potatoes, rind side up (if using soft cheese with a rind).

-Set skillet or baking dish on top of a rimmed baking sheet and bake until the cheese is melted and bubbling and golden brown on top, about 40 minutes. Serve, scooping tartiflette from the skillet or baking dish onto individual serving plates. Makes 4 - 6 servings.

Peel and slice potatoes into 1/2 inch thick rounds.

Mix sauted onions and bacon with potatoes, place in skillet and cover with thick cheese slices. Bake until cheese is melted and golden.

Let rest 5 - 10 minutes then spoon out the ooey-gooey cheesy potatoes.

An incredibly delicious bite! C’est tres delicieux!