Tartiflette with Comte Cheese



2 lbs Yukon gold potatoes

1/2 lbs bacon chopped into 1 inch pieces

1 large onion finely diced

1 tbsp butter

5 cloves of garlic finely minced 

1/3 cup dry white wine, 2022 M. Chapoutier Belleruche Côtes du Rhône. 

3/4 lb Comte cheese, thinly sliced 

1 cup heavy whipping cream

salt to taste


Preheat oven to 350 degrees with baking rack in the middle of the oven.

Cut potatoes into 1/4 inch slices. Do not peel.  Put potatoes into a large pot filled with salted water. Bring to a boil.  Cook potatoes 15-20.  Drain and set aside.

Add bacon to a cast iron pan and cook over medium high heat.  Cook until the edges of the bacon start to brown.  You do not want to make it crispy!

Remove all but 1 tbsp of bacon dripping.  Add onions to bacon and sauté for 5 more minutes until soft and slightly caramelized.

Add butter and garlic and cook for 2 more minutes.  Add wine and scrape any bits that are on the bottom of the pan.  Reduce wine by half. Add heavy cream and cook another 2 minutes until slightly thickened,

In a greased baking dish, add half the potatoes then cover with half the bacon, onion and cream mixture.  Top with half the slices of Comte cheese.

Add another layer of potatoes, the rest of the bacon mixture and remaining cheese.

Bake for 30-35 minutes.  Place under the broil for 5 minutes or until browned and bubbly.



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