Tartiflette with Pancetta
A classic French Alpine potato gratin with melted Reblochon, crispy pancetta, and caramelized onions. Rich, warming, and completely achievable in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 625
- Protein
- 22g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 400°F.
Step 2
Cook pancetta in a large skillet over medium heat until crispy, stirring occasionally, ~6 minutes. Transfer to a paper towel.
Step 3
In the same skillet with pancetta fat, sauté onions over medium heat until golden and soft, ~8 minutes. Stir occasionally.
Step 4
Add minced garlic and cook until fragrant, ~30 seconds. Remove from heat.
Step 5
Butter a 9x13-inch baking dish. Layer half the potatoes in the bottom, season with salt and pepper.
Step 6
Spread caramelized onions and cooked pancetta over potatoes. Scatter half the Reblochon on top.
Step 7
Layer remaining potatoes on top. Season with salt and pepper. Pour cream evenly over the surface.
Step 8
Top with remaining Reblochon slices. Bake uncovered until potatoes are tender and cheese is melted and golden, ~25 minutes.
Step 9
Let rest 5 minutes before serving.
Tools you’ll need
- 12-inch skillet
- 9x13-inch baking dish
- sharp knife or mandoline
- measuring cups and spoons
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