Cheese, Potatoes, Bacon, Go! It's A Taleggio Tartiflette Recipe.

One of my favorite cold-weather dishes celebrates three of my favorite cold-weather ingredients: potatoes, bacon and cheese. It's tartiflette, and if you've ever attempted to survive a winter in the Alps (or the northeastern United States), it's a dish you'll want to know intimately. Pour it a glass of wine. Seriously, pour wine right in there — the potatoes will love you for it.

Tartiflette is normally made with Reblochon, but I used Taleggio, as it's similarly stinky and typically easier to find (it's gained a lot of popularity among cheese lovers Stateside). This dish is about getting to the table, not mincing words over which delicious, pungent, runny cheese you use. I also added the shallots and bacon in a "stuffing" layer so they cook into the potatoes instead of simply browning on top. Call it an update — just don't call it a casserole.

Cheese, Potatoes, Bacon, Go! It's A Taleggio Tartiflette Recipe.
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to 8
  • 6 ounces slab bacon
  • 2 tablespoons unsalted butter
  • 3 or 4 shallots
  • 2 large cloves garlic
  • 4 Idaho or russet potatoes
  • coarse salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 pound taleggio cheese
  • cornichons
  1. Heat a large, deep pan over medium heat, then add the lardons and cook until rendered and crisp, shaking the pan occasionally. Remove the lardons to a layer of paper towels to drain using a slotted spoon, and drain off all but a tablespoon of the fat.
  2. Add the shallots and a tablespoon of the butter, toss to coat, then cover tightly with a lid and allow the shallots to cook for 8-10 minutes without touching.
  3. Uncover, flip the shallots over and caramelize the other side for 8-10 minutes, then remove with a slotted spoon, set aside and lower the heat slightly.
  4. Add the smashed garlic clove, fry for a couple of minutes until fragrant, then deglaze the pan with the wine, add the potatoes, season generously with salt and pepper, cover and cook for 6-8 minutes (you don't want them all the way cooked — just halfway there). Remove from heat, uncover and allow to cool slightly. Pull out the smashed garlic clove and discard.
  5. Preheat the oven to 375°F. Butter a 9" x 12" baking dish, cut the remaining garlic clove in half and rub the cut surface over the interior of the dish. When the potatoes are cool enough to handle, create an overlapping layer of them in the bottom of the dish until you've used half.
  6. Layer the caramelized shallots and bacon evenly over the top, then slice the chilled Taleggio lengthwise into large slices and add half in an even layer over the shallots and bacon.
  7. Repeat with the remainder of the potatoes and top with the remainder of the Taleggio. Cut the second tablespoon of butter into small cubes and scatter over the top. This does not have to be neat and tidy — it's perfectly okay if the cheese or potato slices are uneven.
  8. Bake uncovered for half an hour or until steaming hot and bubbly, then remove from the oven, put the broiler on high and broil until just golden brown on top.
  9. Remove and allow to sit for a few minutes before serving.
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