Tartiflette (French Potato and Cheese Gratin)

Name: Tartiflette (French Potato and Cheese Gratin)
Cuisine: Europe, French
Ingredients: 8 ounces ripe Camembert or, Taleggio cheese, rind left on; 1¾ pounds, Yukon Gold potatoes, unpeeled, halved lengthwise and sliced into ¼-inch half-moons; 6 slices, thick-cut bacon, cut into ½-inch pieces; 1 large, onion, chopped fine; 1¼ teaspoons, table salt, divided; 2½ teaspoons, minced fresh thyme; 2 , garlic cloves, minced; ½ cup, dry white wine; ½ cup, heavy cream; ¼ teaspoon, pepper; , crème fraîche (optional)

Side Dishes
Europe
French
Meat
Potatoes
Pork
Easter
Holiday
Thanksgiving

By Steve Dunn ･ Appears in Cook's Illustrated November/December 2021, America's Test Kitchen TV

A defining taste of Haute-Savoie, tartiflette showcases a creamy regional cheese by melting it atop a mix of earthy potatoes, smoky bacon, and dry white wine.

SERVES 4

TIME 1¾ hours

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