When in doubt what to do with a pound of Raclette stuck in the refrigerator because your party plans fell through, there’s a tartiflette to the rescue.
And you don’t have to be skiing in the Alps, and it doesn’t have to be Reblochon. Creamy, salty, nutty and slightly picante Raclette pairs equally well with potatoes, fried onions, bacon, and cream. Sounds good, no?
During the cold weather spell, Smitten Kitchen Keepers opened up on the tartiflette page and all the necessary components happened to be already in the refrigerator. Talk about meant to be!
Slightly briny with wine, milky with cream this French mountain dish is easy to put together. Just whatever you do, don’t cut the rind off — in the gooey melted mess, it is the best part.
WHAT WENT IN
— 2 small garlic cloves;
— 1 Tbsp unsalted butter;
— kosher salt;
— 3 Yukon Gold potatoes;
— 1/2 lb thick-cut bacon, cut into 1/4” lardons;
— 3 large yellow onions, thinly sliced;
— black pepper;
— 1/3 cup dry white wine;
— 1/2 cup crème fraîche;
— 1 pound Raclette.
THE PROCESS
1. Halve one garlic clove and rub the inside of a 9”x13” baking dish. Then, butter it very well.
2. Cook whole unpeeled potatoes in salted water for about 15 min. They should be still slightly firm inside. Once they are ready and out of the water, peel them and cut 1/2” thick.
3. Preheat the oven to 425°F.
4. Meanwhile, cook the bacon in a frying pan until crisp. Remove to a plate.
5. Save all but 2 Tbsp of bacon fat for another use and fry the onions in the pan until soft and translucent. Add wine and cook it off. Off heat, add crème fraîche.
6. To assemble, line a baking dish with the half of potato slices and cover them with a half of onion-bacon mix. Repeat once more.
7. Cover the top with 1/4” slices of cheese. This should be done generously.
8. Bake until the cheese is melted, about 25-30 minutes.
