Gratin Tartiflette (Potato, Bacon, and Brie Bake)

A delicious and creamy bake featuring potatoes, bacon, and Brie cheese, perfect for a comforting meal.

By @mackievicz

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 2 tbsp salted butter, for buttering the dish
• 2.5 lb Yukon Gold potatoes, peeled
• 2 tbsp salt
• 0.75 lb thick-cut bacon, sliced crosswise
• 1 large onion, sliced
• 0 salt
• 0.5 cup dry white wine or dry vermouth
• 1 cup heavy cream
• 1 cup sour cream or Brazilian-style requeijão
• 0 black pepper
• 0 salt
• 1 cup shredded mozzarella cheese
• 0 black pepper
• 1 lb Brie cheese, sliced

Instructions

1. Generously butter a large 2-liter baking dish.
2. Slice the potatoes into 1.5 to 2cm rounds. Place in a pot with cold water and 2 tbsp salt. Bring to a boil over medium-high heat and cook for 12 to 15 minutes, until tender but not falling apart. Drain and set aside.
3. Meanwhile, fry the bacon over medium heat until golden and crisp. Transfer to a paper-towel-lined plate.
4. Keep about half the bacon fat in the skillet, add the onion with a pinch of salt, and sauté for 8 minutes until soft.
5. Pour in the wine, deglaze the pan, and simmer briefly.
6. Preheat the oven to 220°C (400°F).
7. In a small bowl, whisk the heavy cream and sour cream or requeijão. Season with pepper and a pinch of salt.
8. Layer half the potatoes in the dish. Top with the mozzarella and half the onion mixture.
9. Repeat with the remaining potatoes, more pepper, and the rest of the onions.
10. Pour the cream mixture evenly over the top, letting it seep through the layers. Scatter the bacon on top and cover the surface with the Brie slices. Bake for 30 to 40 minutes, until bubbly and golden brown. Let rest for 10 minutes before serving.