How to make Tartiflette | French Potato Bake | 5 ingredients

This Tartiflette recipe includes layers of cubed potatoes wrapped in melty cheese alongside bacon for a real hearty Winter bake that has minimal ingredients and comes together with little effort.
Adapted from Food and Wine magazine (Anthony Bourdain recipe)
Serves 6
Ingredients:
1 kilo / 2 pounds potatoes, peeled
225 grams ½ pound bacon, diced
1 small onion, quartered and thinly sliced
177 milliliters / ¾ cup dry white wine (Sauvignon Blanc or Chardonnay)
1 pound / 450 grams Reblochon cheese (see FAQ's for alternatives), sliced
Directions:
- Fill a large pot with enough water to cover your potatoes on medium high heat and cook, with a lid ajar, until they are easily pierced with a knife, approximately 15 minutes.
- Remove and drain, setting aside to cool until the potatoes are cool enough to handle and cut into cubes. Set aside.
- Preheat your oven to 180C/350F.
- Meanwhile, place a heavy frying pan on medium low heat with a drizzle of olive oil.
- Toss the bacon into the pan and cook until golden, approximately 5 minutes.
- Add the onions, stirring until browned, approximately 2 minutes.
- Pour in the wine and return the bacon to the pan, simmering until the wine has evaporated, approximately 5 minutes.
- Remove from the heat and stir in the cubed potatoes.
- Spoon half the potatoes into your baking dish, spreading out evenly.
- Lay half the sliced reblochon cheese on top.
- Repeat with the remaining potatoes and cheese.
- Place in the oven and bake until golden, approximately 20 minutes.
- Remove and serve up immediately.
- Enjoy!
Recipe can be found at roamingtaste.com/tartiflette/
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[@shortaybrown]

Wow, that looks like a really serious hearty winter dish.
I love brie, but I’ve never even seen or heard of that other cheese.
Here’s why
“Reblochon can no longer be imported to the USA.
You will not find raw milk Reblochon in America, our overly-protectionist Food Police (FDA) have made this unfortunate change in just the past few years.”
Thanks!

[@Roamingtaste]

Oh that's so sad as it does have a different flavor than Brie. If you can ever get to Europe - they sell Tartiflette in Christmas markets in most places so that's another way to get the flavor of this dish. Thanks,