Potato, Bacon, and Onion Tartiflette

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Potato, Bacon, and Onion Tartiflette 

1 hour 20
6 people
  • 2 tablespoons unsalted butter, plus softened butter for the dish  
  • 2.2 pounds/1 k red-skinned potatoes, scrubbed but unpeeled, cut into ¼-inch rounds 
  • 6 slices/8 oz/225 g thick-sliced bacon, cut into 1 in/2.5 cm pieces 
  • 1 large yellow onion, chopped 
  • ½ cup/120 ml dry white wine 
  • 1½ teaspoons fine sea or table salt  
  • ½ teaspoon freshly ground black pepper  
  • 7 oz/200 g Fromager d’Affinois Garlic and Herbs, cut into ¾  to 1 inch/2 to 2.5 cm pieces with the rind 
  • Finely chopped fresh chives for garnish 
  • 1 large yellow onion, chopped 
  • ½ cup/120 ml dry white wine


  1. Preheat oven to 350ºF/180ºC. Butter a 2-qt/2 L baking dish (about 11 by 8 in/27.5 by 20 cm).
  2. Melt butter in large skillet over medium heat. Add potatoes and cover, Cook, stirring occasionally, until almost completely cooked, 15 to 20 minutes. Transfer to a large bowl. 
  3. Wipe out skillet with paper towels. Add bacon and cook over medium heat, stirring occasionally, until bacon is crisp and browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towels; cool and crumble. Set one-quarter of bacon aside for garnish. Add remaining bacon to potatoes. Pour out all but 2 tablespoons fat from skillet. 
  4. Add onion to fat in skillet and cook, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up browned bits in skillet, until almost completely reduced, about 3 minutes. Add to potatoes, season with salt and pepper, and mix well. Spread in dish and scatter cheese on top. 
  5. Bake until potatoes are tender, about 30 minutes. Sprinkle with reserved bacon and chives and serve hot.  
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