Total Time

　　1 hour 25 minutes

　　This Alpine potato-and-bacon casserole is golden and gloriously gooey thanks to the slices of soft washed-rind cheese nestled on top before baking. Classic tartiflette recipes have you boil the potatoes separately in one pot, brown the onion and bacon in a skillet, and then combine everything into a casserole dish for baking. This streamlined version accomplishes it all in one large skillet or sauté pan. I like to serve this with a leafy salad of peppery bitter greens to cut the richness.

　　This recipe was excerpted from ‘Dinner in One’ by Melissa Clark. Buy the full book on Amazon.

　　

Ingredients

Serves 6

　　

For the Tartiflette

8 ounces smoked bacon, diced

　　2 medium yellow onions, diced (about 2½ cups)

　　2 garlic cloves, finely grated or minced

　　1 tsp. finely chopped fresh thyme leaves

　　Pinch of freshly grated nutmeg

　　2 pounds Yukon Gold or other waxy potatoes, peeled and cut into 1-inch cubes (about 5½ cups)

　　¾ cup dry white wine (or use chicken or vegetable stock)

　　½ tsp. kosher salt

　　½ tsp. freshly ground black pepper

　　10 ounces soft cow’s-milk cheese with bloomy rind, such as Camembert or Brie

　　½ cup crème fraîche

　　

For the salad

4 tsp. sherry vinegar or apple cider vinegar, plus more to taste

　　¼ tsp. kosher salt, plus more to taste

　　Large pinch of freshly ground black pepper

　　¼ cup extra-virgin olive oil

　　3 to 4 cups mixed bitter lettuces, such as endive, radicchio, frisée, or arugula

　　1 large ripe pear, cored and thinly sliced lengthwise

　　½ cup fresh parsley leaves

　　

Step 1

Make the tartiflette: Heat the oven to 400ºF.

　　

Step 2

Add the bacon to a cold large ovenproof skillet and place the pan over medium heat. Let the bacon cook, stirring occasionally, until the fat renders and the edges crisp slightly, 7 to 10 minutes.

　　

Step 3

Add the onions to the skillet and raise the heat to medium high. Cook, stirring occasionally, until the onions are golden and soft, 7 to 10 minutes. Stir in the garlic, thyme, and nutmeg, and cook for another minute, until fragrant.

　　

Step 4

Add the potatoes, wine, salt, and pepper and toss until well combined. Cover the pan and cook, stirring occasionally, until the potatoes are just tender and the wine has mostly evaporated, 20 to 25 minutes. If the pan dries out while the potatoes are cooking, add a splash of water.

　　

Step 5

Slice the cheese ¼-inch thick (you can leave the rind on). Stir the crème fraîche into the potatoes, making sure they are evenly coated. Lay the cheese slices in an even layer on top of the potatoes. Bake, uncovered, until the cheese melts and the potatoes are very tender, 25 to 35 minutes. Serve hot or warm.

　　

Step 6

While the tartiflette is in the oven, make the salad: In a small bowl, whisk together the vinegar, salt, and pepper. Whisk in the oil. In a salad bowl, toss together the lettuces, pear, and parsley. Toss with enough of the dressing to coat everything. Taste and add more salt and vinegar, if needed. Serve alongside the tartiflette.

　　Reprinted from Dinner in One. Copyright © 2022 by Melissa Clark. Photographs copyright © 2022 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House. Buy the full book from Bookshop, Penguin Random House, or Amazon.