EFK Kitchen Ready
EFK Tartiflette
A hearty Alpine potato bake layered with bacon, onions, white wine, cream, and melting washed-rind cheese. It is rich enough to serve as a main dish with a sharp green salad.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 45 min
- Yield
- 6–8 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat the BlueStar oven to 400°F. Butter a 9-by-13-inch baking dish.
- 2. Put the whole potatoes in salted water, bring to a simmer, and cook 12 to 15 minutes, until barely tender but still firm in the center. Drain, cool enough to handle, and cut into 1/4-inch slices.
- 3. Cook the bacon in a large skillet until it begins to brown. Add the onion and cook until soft, 6 to 8 minutes. Add garlic and thyme for 30 seconds, then add the wine and simmer until reduced by about half.
- 4. Layer half the potatoes in the baking dish, season lightly, and spread over half the bacon-onion mixture. Repeat. Drizzle with cream and arrange the cheese over the top, rind side up where practical.
- 5. Bake 25 to 30 minutes, until bubbling and deeply golden. Rest 10 minutes before serving.
Equipment
BlueStar oven; 9-by-13-inch baking dish; large saucepan; de Buyer 12.5-inch carbon-steel skillet; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board
Food safety & storage
Cook bacon thoroughly before assembling. Keep dairy and cheese refrigerated until use. Refrigerate leftovers within 2 hours and reheat to 165°F before serving.
View this recipe on the original EFK website ↗