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French potato casserole tartiflette with melted cheese, pork belly, and caramelized onions in cast iron skillet.

Tartiflette French Potato Casserole Recipe

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This tartiflette layers tender boiled potatoes with crispy bacon, caramelized onions, white wine, and melted cheese for an authentic Alpine dish that serves as the ultimate cold-weather side. Originally from France’s Savoy region, tartiflette traditionally features Reblochon cheese, but this accessible version uses readily available Gruyere, Camembert, or Fontina for equally delicious results.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 3 pounds russet potatoes
  • 12 ounces thick-cut bacon, cut into half-inch pieces
  • 2 large onions, sliced thin
  • Salt and pepper to taste
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup dry white wine
  • 3/4 cup crème fraîche
  • 1 pound Gruyere, Camembert, or Fontina cheese (or combination), sliced thick with rind intact

Instructions

  1. Boil 3 pounds of russet potatoes whole and in their skins in salted water for about 20 minutes until fork-tender. Drain and let cool enough to handle.
  2. While potatoes cool, fry 12 ounces of thick-cut bacon pieces in a dry skillet over medium-high heat until crispy. Use a paper towel to blot out some (but not all) of the rendered fat.
  3. Add 2 thin-sliced onions, salt, pepper, and ½ teaspoon ground nutmeg to the skillet with remaining bacon fat. Cook until onions are softened and golden, about 8-10 minutes.
  4. Stir in ½ cup dry white wine, scraping the bottom of the pan to release browned bits. Cook for 2-3 minutes until wine reduces slightly.
  5. Peel cooled potatoes and cut into half-inch slices. Butter a 2½ quart casserole dish.
  6. Arrange about half of the potato slices in the bottom of the buttered casserole dish in an even layer.
  7. Pour the entire skillet contents (bacon, onion, wine mixture) over the first layer of potatoes.
  8. Arrange remaining potato slices on top of the bacon-onion mixture.
  9. Spread ¾ cup crème fraîche evenly over the top layer of potatoes.
  10. Place 1 pound of thick-sliced cheese on top (rind included, but remove any paper or packaging).
  11. Bake in a preheated 375°F oven for about 45 minutes until cheese is melted, golden brown, and bubbling at the edges.
  12. Let rest for 5-10 minutes before serving to allow the layers to set slightly.

Notes

Cheese substitutions: Since Reblochon isn’t available in the US, use Gruyere for nutty flavor, Camembert for creamy richness, or Fontina for mild sweetness. A combination of Camembert and Fontina creates the most authentic texture and flavor profile.

Find it online: https://recipe-rewind.com/tartiflette-french-potato-casserole-with-bacon-and-cheese/

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