Name: Tartiflette Are the Decadent French Potatoes You Need to Make
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6
Cuisine: French
Ingredients: 2 pounds Yukon gold potatoes, cut into 3/4-inch pieces; 1/4 teaspoon salt, plus more for cooking the potatoes; 1/2 pound slab bacon, cut into 1/4-inch pieces (if using presliced bacon, cut crosswise into 1/4-inch pieces); 2 medium yellow onions, halved and thinly sliced; 2 teaspoons chopped fresh thyme leaves (or 3/4 teaspoon dried thyme); 3/4 cup sour cream; 1 (4-inch) round soft-ripened, edible rind cheese, such as Camembert or Brie (8 to 9 ounces); 1/4 cup water; Freshly ground black pepper, to taste

Ingredients

6 serv.

2 pounds Yukon gold potatoes, cut into 3/4-inch pieces
1/4 teaspoon salt, plus more for cooking the potatoes
1/2 pound slab bacon, cut into 1/4-inch pieces (if using presliced bacon, cut crosswise into 1/4-inch pieces)
2 medium yellow onions, halved and thinly sliced
2 teaspoons chopped fresh thyme leaves (or 3/4 teaspoon dried thyme)
3/4 cup sour cream
1 (4-inch) round soft-ripened, edible rind cheese, such as Camembert or Brie (8 to 9 ounces)
1/4 cup water
Freshly ground black pepper, to taste

Instructions

Tap a step to mark it done

1 Preheat the oven to 400°F.
2 In a large pot, cover the potatoes with cold water by about 2 inches. Salt the water generously and bring to a boil. Boil until potatoes are just fork-tender, 5 to 10 minutes. Drain the potatoes and return to the pot, setting it off the heat.
3 Add the bacon to a cold (not preheated) 10-inch cast-iron skillet and place over medium heat. Cook until the fat is rendered and bacon is crispy, 10 to 15 minutes (7 to 10 minutes if using presliced bacon). Remove the bacon pieces to a paper towel-lined plate, and drain any excess fat, leaving enough to coat the bottom of the skillet.
4 Place the pan over medium heat. Add the onions, 1/4 teaspoon salt, and a few grinds of black pepper. Cook until onions are caramelized, about 15 minutes. Add the thyme and cook for 1 more minute. Add 1/4 cup water and cook until almost evaporated, scraping any browned pieces from the bottom of the pan, about 1 minute.
5 Transfer the onion mixture to the pot with the potatoes. Add the sour cream and cooked bacon and stir gently to combine. Season with additional salt and pepper if needed. Transfer the mixture back to the skillet. Slice the cheese horizontally through the center, making two rounds, then slice each round into two half-circles. Arrange, rind side-up, on top of the potatoes.
6 Bake on the center oven rack until the cheese is completely melted and bubbly and the mixture is browning around the edges, 25 to 30 minutes. Switch the oven to broil and cook until lightly browned and caramelized on top, 1 to 3 minutes depending on the strength of your broiler. Let cool slightly, about 5 minutes, before serving. Tartiflette is best eaten immediately, but can be reheated if necessary. Place leftover portion in an oven-safe dish, cover with foil, and heat in a 350°F oven until hot and bubbly, 15 to 20 minutes. Love the recipe? Leave us stars and a comment below!