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Tartiflette
Before cooking
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Steps as written in the recipe card.
6 steps1 hr 12 min
Ingredient prep checklist
- Bacon: 1/4 pound (115g) slab or thick-cut bacon, cut into 1/4-inch lardons
25 min
Peel potatoes and cut into 1/2-inch thick rounds. In a large pot, cover potatoes with cold water. Season generously with salt, add thyme, and bring to a gentle simmer over medium heat. Cook at a bare simmer until potatoes are just tender and can easily be pierced with a paring knife, about 25 minutes. Discard thyme, drain potatoes, return to pot, and set aside.
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Step help
Step timer
25:00
Target: 25 min
Watch for
Timing25 minute
about 25 minutes
Source
Tartiflette
References
This step uses
- 2 1/4 pounds (1kg) Yukon Gold potatoes
- 3 fresh thyme sprigs
- Kosher salt
Equipment reference
- Large Pot, required
Techniques
- Season, Primary
- Simmer, Supporting
- Cook, Supporting
- Drain, Supporting
Full ingredient reference
- 2 1/4 pounds (1kg) Yukon Gold potatoes
- Kosher salt
- 3 fresh thyme sprigs
- 1/4 pound (115g) slab or thick-cut bacon, cut into 1/4-inch lardons
cut into 1/4-inch lardons
- 1 to 2 tablespoons (15 to 30g) unsalted butter, only if needed
only if needed
- 2 medium (8-ounce; 225g) yellow onions, thinly sliced
thinly sliced
- Freshly ground black pepper
- 1/2 cup (120ml) dry white wine
- 1/2 cup (120ml) heavy cream or crème fraîche
- 1 pound (450g) Reblochon-style soft-rind cheese (see headnote for suggested cheeses)