Name: Potato Tartiflette
Yield: Serves 4
Cuisine: American
Ingredients: 4 sprigs fresh thyme; salt and freshly ground pepper; ½ pound Reblochon cheese, crust removed, sliced ⅛ inch thick; 1 tablespoon unsalted butter, at room temperature; 1 clove garlic, peeled, cut in half; ½ pound smoked bacon, cut in ¼-inch dice; 1 small onion, peeled, finely chopped; 1 pound fingerling potatoes, boiled until almost done, peeled, sliced ¼ inch thick

Preparation info

Serves
4

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Jean-Marie describes this dish as cuisine familiale, or family cooking, from the Savoy, alpes region of Southwestern France. It is a fast dish to do, can be prepared in advance up to the final heating, and is perfect, he says, for après-ski.

You will need four individual gratin dishes or one large one.