Entree: Saint Pierre and Miquelon – Tartiflette (Baked French potato and Reblochon cheese gratin with lardons and cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) waxy potatoes (such as Yukon Gold), peeled and cut into 1/4-inch (6 mm) slices
- 8 oz (225 g) bacon lardons or thick-cut bacon, cut into 1/2-inch (1.3 cm) pieces
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) dry white wine
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 clove garlic, about 0.106 oz (3 g), halved
- 1 wheel Reblochon cheese, about 9 oz (250 g), halved horizontally (or same weight of good washed-rind cheese)
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 g) chopped fresh parsley for garnish (optional)

Show original ingredient measurements

- 2 lb (900 g) waxy potatoes (such as Yukon Gold), peeled and cut into 1/4-inch (6 mm) slices
- 8 oz (225 g) bacon lardons or thick-cut bacon, cut into 1/2-inch (1.3 cm) pieces
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) dry white wine
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 clove garlic, about 3 g, halved
- 1 wheel Reblochon cheese, about 9 oz (250 g), halved horizontally (or same weight of good washed-rind cheese)
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 g) chopped fresh parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). Rub a medium baking dish (about 9 x 9 in (23 cm) / 23 x 9 in (23 cm) or similar) with the cut sides of the garlic clove and lightly butter with 1 tbsp (15 g) of the butter.
2. Place the sliced potatoes in a pot of cold water with a pinch of salt. Bring to a simmer and cook until just tender when pierced with a knife, about 10–12 minutes. Drain and set aside to cool slightly.
3. Meanwhile, heat a skillet over medium heat and add the bacon lardons; cook until they render fat and are beginning to brown, about 6–8 minutes. Remove with a slotted spoon onto paper towel, leaving the fat in the pan.
4. Add the remaining 1 tbsp (15 g) butter to the skillet and sauté the sliced onion in the bacon fat until translucent and starting to caramelize, about 8 minutes. Deglaze with the white wine and cook until the wine has mostly evaporated.
5. Stir the cooked bacon back into the onions. Arrange a layer of potatoes in the prepared baking dish, season with salt and pepper, then add half of the bacon-onion mixture. Repeat with remaining potatoes and bacon mixture.
6. Mix the heavy cream and milk and pour evenly over the assembled potatoes. Place the Reblochon halves rind-side up on top of the potatoes so the cut side faces down and the rind faces up.
7. Bake in the preheated oven until the cheese is melted, bubbly, and golden on top, about 25–30 minutes. If the top browns too quickly, cover loosely with foil.
8. Let rest 5 minutes, garnish with chopped parsley if desired, then serve hot with a simple green salad or crusty bread.

1. Preheat oven to 375°F (190°C). Rub a medium baking dish (about 9 x 9 in / 23 x 23 cm or similar) with the cut sides of the garlic clove and lightly butter with 1 tbsp (15 g) of the butter.
2. Place the sliced potatoes in a pot of cold water with a pinch of salt. Bring to a simmer and cook until just tender when pierced with a knife, about 10–12 minutes. Drain and set aside to cool slightly.
3. Meanwhile, heat a skillet over medium heat and add the bacon lardons; cook until they render fat and are beginning to brown, about 6–8 minutes. Remove with a slotted spoon onto paper towel, leaving the fat in the pan.
4. Add the remaining 1 tbsp (15 g) butter to the skillet and sauté the sliced onion in the bacon fat until translucent and starting to caramelize, about 8 minutes. Deglaze with the white wine and cook until the wine has mostly evaporated.
5. Stir the cooked bacon back into the onions. Arrange a layer of potatoes in the prepared baking dish, season with salt and pepper, then add half of the bacon-onion mixture. Repeat with remaining potatoes and bacon mixture.
6. Mix the heavy cream and milk and pour evenly over the assembled potatoes. Place the Reblochon halves rind-side up on top of the potatoes so the cut side faces down and the rind faces up.
7. Bake in the preheated oven until the cheese is melted, bubbly, and golden on top, about 25–30 minutes. If the top browns too quickly, cover loosely with foil.
8. Let rest 5 minutes, garnish with chopped parsley if desired, then serve hot with a simple green salad or crusty bread.