Tartiflette with Whipped Cream (French)

Apparently, a tartiflette recipe was created in the 1980s to increase the sales of French reblochon cheese (made from cow’s milk) in the Savoy region of the Alps. The recipe was a great success. The name “tartiflette” may have been derived from the Piedmontese word for potato "tartiflâ". The original recipe includes potatoes, onions, lardons, garlic, salt, pepper and the reblochon cheese which is baked. As you can imagine, these ingredients result in an incredibly tasty, cheesy, and comforting dish which is perfect for cold winter days or nights. Now, it is often served as an après ski meal, which makes sense as one needs to fuel up after a long day of skiing! 

2-2½ lbs of yellow potatoes (roughly 6 large potatoes)
3 Tbsp. butter
1 large onion, thinly sliced
¾ cup (6 oz) pancetta or bacon, cubed
4 oz dry white wine
4 oz whipping cream
1 reblochon or 1 lb ripe brie, sliced ¼" thick (with rind left on)
1 clove garlic
sea salt
black pepper, freshly ground

Place the potatoes (peeled or not according to your preference) in a pot, cover with water, and bring to a boil. Cook for about 10-15 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. Then cut the potatoes into small dice and set aside.

In a large frying pan, sauté the pancetta and onions in 1 Tbsp. of butter until it begins to brown. Then add the wine and continue to cook until 2/3 of the liquid is evaporated. Remove from heat and stir in the cream.

Chop the potatoes into bite sized pieces and sauté in 2 Tbsp. of butter until some are golden brown. Season with a little salt and pepper.

Preheat the oven to 400°F (200°C).

Cut the clove of garlic in two and rub the cut side over the inside of of a casserole dish, then layer half of the potatoes into the bottom, add half of the pancetta and onion mixture and cover with half of the sliced cheese. Repeat with the remaining potatoes, pancetta and onions and top with cheese.

Place into the preheated oven for for about 25 minutes, or until the cheese has melted and is bubbly. You can also pop it under the broiler for an extra bit of crispiness, if you like.

Serve hot with a glass of dry white wine.

Makes 6 main servings.

Cooks Notes: Tartiflette can also be made into individual servings by dividing into smaller ovenproof bowls.