How to Make Tartiflette (French Potato and Cheese Gratin)

A defining taste of Haute-Savoie, tartiflette showcases a creamy regional cheese by melting it atop a mix of earthy potatoes, smoky bacon, and dry white wine.

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– I am not much of a skier, but I do love a good “apres-ski.” The food, the beverages. Oh, so tasty. And I’m really excited because Becky’s here and she’s got what might be the apex of all apres-ski recipes, straight from the French Alps. It’s tartiflette.

– Oh, this is such a good one, Bridget. We’re gonna combine potatoes, wine, bacon, cream, and lots and lots of cheese. – All the food groups wrapped into one dish. – So good. And it’s pretty easy, too. So let’s start with the potatoes. – Okay. – [Becky] Tartiflette is typically made

With a moderately waxy potato. So we’re choosing Yukon Golds. – [Bridget] Okay, great. – [Becky] I’m just going to cut them into quarter inch half moons. Okay, I’ve got one and three quarter pounds of potatoes here. And I have a steamer basket going. And the water’s just coming up to a boil.

There is water just beneath the bottom of that steamer basket. We’re gonna steam the potatoes rather than boil them, so they won’t be waterlogged. – Okay. – And we’ll put them in here for about 17 minutes. They’ll be cooking more in the casserole, so we just want them until a paring knife

Just meets a little bit of resistance to it, they’re just done. Alright, so we’ll let this go 15 to 17 minutes and then we’ll come back. – [Bridget] Great. – Okay. It’s been about 15 minutes. Let’s take a peek at the potatoes. They look good.

I’m just gonna check them with a paring knife. And yeah, the paring knife goes in just. I can feel that they have a little bit longer to go, but that’s exactly what I want. – [Bridget] Okay. – [Becky] Turn that heat off. Now, I’m gonna take the potatoes out.

I’m just gonna pull them out onto a plate here, so they can cool off a little bit. – [Bridget] Okay. – We’re gonna let them cool down for about 10 minutes. And while they cool, we’ll start working on the next component, which is some bacon. – I’ve been standing guard. – That’s right.

Would you turn on the heat to medium for me there? I have six slices of thick cut bacon, cut into half inch pieces. And we’re just gonna cook these up until they get nice and chewy crispy. That’ll take about five minutes. All right. It’s five minutes and we can smell that delicious bacon.

So I have a paper towel lined plate. We’ll set these aside. We’ll come back to these later. – Okay. – Now I want to leave about two tablespoons of bacon fat in the skillet. I’m just gonna spoon a little bit off. Alright, that looks good. – [Bridget] Great.

– Now, over in medium heat, if you want to turn the heat back on. – You got it. – I’ve got one onion that’s chopped up fine. We’ll put that onion into that delicious bacon fat. And add a half teaspoon of salt. – [Bridget] Great.

– They’re gonna get nice and soft and a little bit brown. That’s gonna take about seven minutes. Alright, more good smells. It’s been about seven minutes, so I’m going to add two and a half teaspoons of fresh thyme. I’m adding two cloves of minced garlic.

And we’ll just cook this for about two minutes until it gets nice and aromatic. Alright, it’s been two minutes. I’m really starting to smell all those great smells again. – It is bacon, onion, thyme, garlic. Come on. – I know. Let’s go. Now, I have half a cup of dry white wine. And this is a really rich dish, so it’s nice to have the acidity in there to kind of cut through all of that. So we want this to reduce by about half because it’s gonna take about two minutes. – [Bridget] Okay.

– Right. It’s been about two minutes. You can see that wine is reducing down. Let’s kill the heat. That part is done. Thank you. – You bet. – And now I have half a cup of heavy cream. And not all recipes call for cream, but, I mean, a little cream and potatoes,

You can’t go wrong. – All recipes, period, should call for cream. – [Becky] I agree, Bridget. I agree. So half of cup of the cream, a quarter teaspoon of pepper, and three quarter teaspoon of salt. – [Bridget] Okay. – So now, let’s take our potatoes and let’s mix them up

With this delicious mixture that we’ve made. So, gently stir them. All right. I think these potatoes are pretty happy now. They’re coated in this delicious mixture. Alright, so I have an eight by eight baking dish and I sprayed it with a little vegetable oil spray, so nothing will stick.

I’m gonna put half of the mixture into the dish. – [Bridget] And I’ll take the other half out to my car. – To your car. – Sure. – Okay. – Mama needs a snack on her way home. – All right. And here’s that bacon that we cooked. I’m gonna add half of the bacon. Just sprinkle that over the top. Now the rest of the potatoes. All right. That’s looking pretty good, Bridget.

– [Bridget] We’re a few blocks past pretty good. – Here comes the rest of that bacon. Now, just like that would be good enough, but we’re not stopping there. It’s time for the cheese. We’re gonna use one of my absolute favorite cheeses. It’s called Harbison. – [Bridget] Okay. – And it’s amazing. It’s nutty, it’s milky. Super creamy. – [Bridget] Super creamy.

– So I want to have the cheese horizontally here. – [Bridget] Good, because there’s two of us. – [Becky] That’s right. Four ounces each. – [Bridget] Oh my gosh. – [Becky] This is a gooey one. And this is nice and ripe. – [Bridget] Oh, yes. – [Becky] Now I’m gonna cut this

Into three quarter inch pieces. It’s kind of good to go. Just a couple of cuts each direction. And now this is gooey, as you can see. We want to arrange the cheese rind side up on the casserole. So I’m just gonna use a bench scraper here,

Kind of dot it over the casserole pieces like that. – [Bridget] You are kidding me. – I’m not messing around today, Bridget. We’ve had a long day on the slopes. Yeah. So the entire wheel of cheese is gonna go on top here. – It’s the most beautiful thing I’ve ever seen. – That looks pretty good to me, Bridget. All we need to do now is put it in a 400 degree oven on the middle rack for about 20 minutes. And then we’re in business. – [Bridget] Yes. At America’s Test Kitchen, recipe development is serious business. – Head over to AmericasTestKitchen.com

And unlock 14,000 expert developed recipes and 8,000 unbiased product reviews. All rigorously tested by our team. – Access every episode of every season of your favorite cooking shows. That’s 38 seasons of inspiration. – And with the a ATK Members app, you’ll have 30 years of expertise at your fingertips, anywhere, anytime.

Join us and become a smarter cook. – Start your free, all access trial membership at AmericasTestKitchen.com, today. – Thank you. Ooh. Ooh. It’s all bubbly. It’s brown. All right. That looks amazing. We’re gonna let it cool. Just 10 minutes. In 10 minutes, we’re diving into that thing, big time. All right. The time has come. It’s been 10 minutes. So let’s do it. – [Bridget] I’m just so happy.

– [Becky] Yeah. Now, if the bacon and the cheese and the cream wasn’t enough, we’re gonna just add a little creme fraiche on the top here. What do you think? – [Bridget] Sure. Why not? – [Becky] That was easy. – [Bridget] I’ve got some butter in my purse. Hang on just a second.

– [Becky] All right. Bon appetite, my friend. – [Bridget] Thank you. – That’s what I’m doing. I’m getting like every little bit with a little bit of the creme fraiche on there. Yeah. Get it all together. You okay? Yeah. – None of the ingredients were out of reach. Are all very simple. Beautiful cheese. The potatoes, the bacon, the onion, the cream, the wine. But it’s a masterpiece. – That’s the word. – This is all I’ve ever really wanted. – [Becky] Yeah. – I’m in love and I don’t care who knows it. – [Becky] Oh, I’ve made you so happy, Bridget. It makes me really happy. – Becky, I can’t thank you enough for introducing me to this wondrous dish. – It’s really been my pleasure. – And you’re gonna want to make this beautiful tartiflette at home for yourself. And it starts by steaming

Yukon Gold potatoes with their skins on. Cook thick cut bacon to infuse the dish with lots of smoky flavor. And top with a creamy camembert, taleggio, or Becky’s favorite, Harbison cheese. Don’t forget to bake it until it’s bubbling, and creamy, and golden brown, and, yes. Okay, so from America’s Test Kitchen,

The ultimate in apres-ski dining, I’m gonna call it breakfast, it’s tartiflette. I’m going to call it lunch, too. – Oh yeah. – We hope you enjoyed this video as much as we enjoyed making it. – Don’t forget to hit that like button and subscribe to our channel. – And if you’re ready to take your cooking to the next level, head over to AmericasTestKitchen.com

And get a free all access trial membership. – While you’re there, you can sign up for our free email newsletters and download our app. – [Host] With unlimited access to over 14,000 of our Test Kitchen recipes and 8,000 product reviews, you’ll have everything you need to cook and learn.

– So I ask, what are you waiting for? – Let’s make something great, together.