Last month when my daughter came home for a visit, we decided on make a Creamy Potato, Brie, and Bacon Bake – A French Alpine Tartiflette for dinner. Tartiflette is a creamy French casserole made with potatoes, bacon (lardons), onions, and Reblochon cheese. It originated in the Savoy region in the French Alps. Its a popular comfort food, especially enjoyed after skiing, and is known for its rich flavors and gooey texture.

I didn’t have any potatoes in the “potato basket”, but I did have some to be dug up in the garden! I love planting root vegetables, not only are they tasty, but they have such a long harvest window. Armed with my pitchfork and garden hod, I set to harvesting some potatoes for dinner. If you need a garden hod, I love mine and highly recommend https://amzn.to/3NknMrN. I ended up with dinner and enough to re-fill my kitchen potato basket. After stopping by my herb garden and grabbing some thyme, we were ready to start cooking.

Discovering Tartiflette

I didn’t grow up eating Tartiflette, it is a recent discovery. On a recent trip to France with my daughter and her friend, we discovered it in the oddest way…… in a VENDING MACHINE! Totally crazy! Here in our vending machines, we find junk food and soda. In France, you can get a ready-to-bake tartiflette! Needless to say, we had to give it a try. It came in a sizable glass baking jar that you could simply pop in the oven. My daughter and her friend thoroughly enjoyed riding their bikes up to the “Tartif Machine”. They would bring home a hearty breakfast to eat before hitting the slopes for some downhill biking.

Le Gets France Vending Machine Tartiflette

Some Alpine inspiration…..

Upon returning home, it became our mission to try to re-create the lovely meal from the “Tartif Machine” in Le Gets, France. Because of availability we used Brie instead of the traditional Reblochon cheese, and it worked quite well. Gold potatoes are a must with their creamy texture and buttery flavor. After several tries, I do believe we have achieved “Tartiflette Greatness”….. a lovely Creamy Potato, Brie, and Bacon Bake that will transport you to the French Alps with every bite.

Ingredients

2½ pounds Yukon Gold Potatoes, peeled and sliced
Salt
3-4 Sprigs Fresh Thyme
1/2 pound Thick Cut Bacon, cut into ¼" lardons
1/8 tsp Dried Thyme
1 large Onion, 8oz, thinly sliced
2 cloves Garlic, pressed
Freshly Ground Pepper
1/2 cup White Wine A dry Chardonnay works beautifully
1/2 cup Heavy Cream
1⅓ pound Brie Cheese

Instructions

Peel the potatoes and slice into 1/2" rounds. Place the potato rounds into a large pot and cover with cold water. Season generously with salt. Add the thyme and bring to a gentle simmer over medium heat.
Cook potatoes until just tender, taking car not to overcook. They should be easily pierced with a fork – about 25 minutes.
Drain the potatoes. Return to pot.
Discard thyme "branches", making sure that the thyme leaves are left in the pot with the potatoes.
Preheat oven to 350℉
While oven is preheating, cut the bacon into 1/4" lardons. Add it to a 10" cast iron skillet and heat over medium-high until the fat starts to render. Once fat has begun to render, turn the heat down to medium and continue to cook until the bacon is cooked, but not crisp. This should take about 5-7 minutes.
While bacon is cooking, peel and thinly slice the onion.
If there is excessive rendered fat, drain off all but 1/4 cup – BUT – if the bacon didn't release much fat, add 1-2 Tablespoons of butter to the skillet. Add onions and season with dried thyme, salt, and pepper. Stir frequently until the onions have softened, but not browned. This should take 8-10 minutes.
Add the Pressed Garlic. Stir to combine and cook until fragrant, about 1 minute.
Add white wine. Scrape any bits that have stuck to bottom of pan. Stir and cook until the wine has mostly cooked off, about 1-2 minutes.
Add Heavy Whipping Cream. Cook until it begins to simmer.
Scrape the onion-bacon mixture into the pot with the potatoes. Stir gently to thoroughly combine.
Transfer the potato mixture back into the cast iron skillet.
Cut the Brie into roughly 1/2" slabs. Do this by laying the round on your cutting board and cutting it in half – into two half-moons.
Next stand each half-moon on edge and slice each half-moon into two half-moons. You will end up with four half-moons.If you would like, you can slice the rind off at this point as well.
Arrange the cheese on top of the potatoes, rind-side up if you left the rind on.
Set skillet on a rimmed baking sheet and place it in the oven. Bake until the cheese is melted, bubbling, and lightly browned on top, about 40-45 minutes.
Slice, scoop, and ENJOY!

Creamy Potato, Brie, and Bacon Bake – A French Alpine Tartiflette

Discovering Tartiflette

Some Alpine inspiration…..