Tartiflette French Potato Casserole with Bacon and Cheese

Russet potatoes work best because their starchy texture absorbs the bacon-wine mixture while holding their shape during layering. Yukon Gold potatoes offer a creamier alternative with buttery flavor. Avoid red or new potatoes, as their waxy texture prevents proper absorption of flavors and they can turn gummy during baking.

Camembert provides the closest match with its creamy texture and mild funk, though it melts slightly runnier than Reblochon. Gruyere adds nutty complexity and melts beautifully but lacks Reblochon's characteristic tanginess. For the most authentic result, combine Camembert for texture with Fontina or young Gruyere for structure. Use about 8 ounces of each for the full pound required.

Excess water in your potatoes causes soggy tartiflette. Make sure you drain boiled potatoes thoroughly and let them cool before slicing so excess moisture evaporates. Also check that you're not using too much wine or that your bacon didn't release excessive liquid. If this happens, uncover the casserole for the last 10 minutes of baking to allow excess moisture to evaporate.

Keep the rind intact when using bloomy-rind cheeses like Camembert or Brie in tartiflette. The rind adds earthy flavor and prevents the cheese from completely liquefying during baking. Just make sure you've removed any paper or plastic packaging first. The rind is completely edible and contributes to the authentic Alpine experience.

Absolutely. In France, tartiflette is traditionally served as a main course after skiing, accompanied only by a green salad and crusty bread. The combination of potatoes, bacon, and cheese provides substantial protein and carbohydrates. For American audiences accustomed to lighter main courses, plan on 6 servings rather than 8 if serving tartiflette as the centerpiece.

The cheese should be melted, golden brown, and bubbling vigorously at the edges. Insert a knife through the center of the casserole; it should slide through all layers without resistance. If the cheese browns too quickly before the potatoes finish cooking, tent loosely with aluminum foil and continue baking until a knife passes through easily, usually another 10-15 minutes.

Tartiflette uses boiled potato slices layered with bacon, onions, and wine, then topped with thick slices of semi-soft cheese. Scalloped potatoes feature raw potato slices baked in a milk or cream sauce, often with cheese sauce throughout rather than just on top. Tartiflette has more distinct layers and bolder flavors from bacon and wine, while scalloped potatoes offer a creamier, more uniform texture.

Replace the white wine with chicken or vegetable stock if you prefer to avoid alcohol. The wine adds acidity and depth, so consider adding a tablespoon of white wine vinegar or lemon juice to the stock to mimic that brightness. The flavor will be slightly different but still delicious.

You need higher heat and patience for properly crispy bacon. Start with a cold skillet and bring it up to medium-high heat gradually, allowing the fat to render slowly. Cook the bacon pieces until they're deeply browned and crisp, stirring frequently. If your bacon seems to be cooking unevenly, it might be cut too thick. Aim for half-inch pieces that have enough surface area to crisp up properly.

Boil and slice the potatoes up to one day ahead, storing them covered in the refrigerator. Cook the bacon and onion mixture the same day you plan to bake for the best flavor and texture. Alternatively, assemble the entire casserole up to 24 hours before baking, as mentioned in the make-ahead section.