My son came down for breakfast the other day, and says “Hey Mom, remember when I asked if we could make a Tartiflette for my french class international food day?” Sure, I do.
I remember, because I thought this would be such a fun mother/son activity. You know, researching the recipe together, because at that point I had no idea what the heck a Tartiflette was. Maybe the two of us would go to the grocery store to pick up all the ingredients, I know that is a stretch with a 17 yr old boy, I can dream, can’t I? And, then we would spend time together in the kitchen making it happen.
Well, as he whips through his breakfast, while putting on his socks, checking his phone, and packing his backpack he sheepishly adds “Yea, well, umm its today”. Of course.
Or, maybe I should say “Bien Sur”. Although, I did have a few other choice french words in mind.
- 2 1/2 lb potatoes, peeled and cubed or sliced
- 1/2 lb slab bacon, cut in small dice
- 1 medium onion, thinly sliced
- 3/4 cup dry white wine, or chicken stock
- 1 medium wedge of brie cheese, cubed
- 2 cups grated Gruyere cheese, swiss would work as well
Preheat the oven to 350 F.
Place the potatoes in a pot, cover with water, and bring to a boil.
Cook for about 15 minutes, or until the potatoes are easily pierced with the knife.
Remove from the heat, drain, and let sit until they are cool enough to handle.
Cut the potatoes into small dice and set aside.
In the sauté pan, cook the bacon over med heat until browned.
Drain, leaving 1 tablespoon of fat in the skillet and add the onion.
Cook over moderately high heat for about 5 minutes until golden brown then add the bacon and wine and cook for another 5 minutes, stirring occasionally.
Add the potatoes and season with salt and pepper.
Remove the potato mixture from the heat and place half of it in the ovenproof dish.
Spread half the brie cheese pieces atop the potato mixture.
Cover this with the other half of the potato mixture.
Top with the Gruyere cheese.
Bake in the hot oven for 20 minutes, or until golden brown and bubbling. Serve hot.