Savoy-Style Cheesy Potato Casserole

A stunning potato dish originally from Savoy. The French tartiflette turns out tender, with an incredibly rich and rich taste. It will perfectly satisfy your hunger and fill you up. Additionally, you can serve a salad with fresh vegetables.
cook time: 50 min
Noah Merrick
Savoy-Style Cheesy Potato Casserole

Nutrition Facts (per serving)

192
Calories
13g
Fat
10g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Onion 120 g
Garlic 2 clove
Salt to taste
Ground black pepper to taste
Potato 1000 g
Vegetable oil 2 tbsp
Bacon 300 g
Cream 100 ml
White wine (dry or semi-dry) 100 ml
Soft cheese (in the original Reblochon, you can use Brie or Camembert) 300 g

Recipe instructions

Step 1

Step 1
How to make a French tartiflette? Prepare all the necessary ingredients.

Step 2

Step 2
Wash the potatoes with a brush, peel them, rinse them well under running water to get rid of dirt. Choose tubers of approximately the same size, so the potatoes will cook evenly in the future. Cut the raw smoked bacon into equal cubes (I used store-bought chopped bacon).

Step 3

Step 3
Cut each potato into circles approximately 5-7 millimeters thick.

Step 4

Step 4
Place the circles in a saucepan and fill them with cold water, place them over high heat and wait until they boil. Lightly salt, then reduce the heat to medium and cook the potatoes for five minutes.

Step 5

Step 5
While the potatoes are cooking, prepare the remaining ingredients. Peel the onion, cut in half, and then cut each half into half rings. Determine the thickness of the half rings for yourself, I cut it thicker, because I really like it when pieces of each product are felt and clearly visible in the finished dish.

Step 6

Step 6
Pour vegetable oil into a frying pan and heat it over high heat. Add the onion to the frying pan and fry for one to two minutes, stirring continuously.

Step 7

Step 7
Add the bacon to the onion and fry everything together for two to three minutes (until the bacon is browned).

Step 8

Step 8
Peel the garlic, cut into thin slices or cubes, or pass through a press and add to the frying pan. However, if you wish, you can exclude it from the list of ingredients altogether.

Step 9

Step 9
After five minutes of cooking, drain the potatoes (I use a colander for this, it’s very convenient). Leave the hot potatoes to dry for one to two minutes.

Step 10

Step 10
Pour white wine (dry or semi-dry) into the frying pan and mix everything.

Step 11

Step 11
Leave the pan over high heat until the wine has completely evaporated (stir occasionally, otherwise the bacon and onions may burn).

Step 12

Step 12
In a traditional dish, it is customary to use soft French cheese Reblochon; it is not always possible to find it on store shelves, so you can replace it with Brie or Camembert cheese. Cut the cheese into arbitrary pieces. Read how to properly replace cheeses in a separate article at the end of the recipe.

Step 13

Step 13
All that remains is to assemble the Tartiflette and bake it. Place a layer of boiled potatoes on the bottom of the baking dish. You can first line the baking dish with baking paper, I did not do this, since the bacon and onions produce a sufficient amount of fat during the baking process, which prevents the dish from burning.

Step 14

Step 14
Spread half of the bacon in the next layer.

Step 15

Step 15
Next, add 1/2 of the cheese. Pepper as desired.

Step 16

Step 16
Repeat the layers: spread the remaining potatoes, then the bacon.

Step 17

Step 17
Place the remaining cheese and carefully pour cream over everything. Some recipes recommend adding milk, while others call for neither. If you use cream, keep in mind that the dish will become even fattier and more satisfying. Pepper the Tartiflette to taste.

Step 18

Step 18
Place the baking dish in the preheated oven. I used the "top-bottom" mode and baked for 30 minutes at 200 degrees. You are guided by the capabilities of your oven; it is likely that the temperature and baking time may change. Read about the operation of different ovens in the article at the end of this recipe.

Step 19

Step 19
Focus on the formation of a golden brown and beautiful crust on the cheese. Our dish is ready!. Serve the tartiflette with bacon and cream!

Additional rubrics

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