A recipe that combines potatoes, bacon, white wine and cheese to create a ready-to-serve meal or as a side. This dish is said to have its origin from the French Alps, and is traditionally prepared with Reblochon cheese.
Since I have difficulty finding Reblochon cheese in local stores, I opted to use Brie or Camembert instead. Make sure to remove the rind prior to slicing. It also helps if you freeze the cheese for thirty minutes or so to make rind removal easier.
- 1½ pounds (680 g) of potatoes
- ½ pound (225 g) of sliced bacon
- ½ cup (120 ml) of minced onions
- 2 cloves of garlic (5-10 g) pressed
- ½ teaspoon (2.5 ml) of salt
- ½ teaspoon (2.5 ml) of pepper
- ½ teaspoon (2.5 ml) of herbes de Provence
- ½ cup (120 ml) of dry white wine
- ½ pound (225 g) of brie or Camembert (divided)
- Pre-heat the oven to 350°F (180°C).
- (Optional) Place cheese in the freezer.
- Peel and cut potatoes into small cubes. Heat in the microwave on high for 3 to 6 minutes until soft. Immerse in water and set aside to prevent discolouration.
- Cut bacon into ¼ inch (0.6 cm) long pieces. Sauté over medium-high heat until browned. Drain, remove from heat, and set aside.
- Oil pan, add onions and garlic. Sauté until browned.
- Add bacon and drained potatoes. Season with salt, pepper, and herbs. Mix thoroughly.
- Add wine and heat for about five minutes. Alcohol evaporates and wine thickens into a sauce.
- Remove from heat and place the first half of the mixture in a baking dish. Set aside what’s left.
- Remove rind from cheese using a vegetable peeler or a paring knife. Cut into two half-circles then slice into three or more layers. To prevent cheese sticking to the blade, run it through warm water prior to every slice.
- Layer half of the cheese onto the potato mix in the baking dish.
- Layer the remaining half of potatoes, and top with cheese.
- Place in the oven for about 20 minutes or until hot and bubbling.
Tartiflette au Brie by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.