I’ve wanted to make these baked cheese and potato nests (tartiflette) since I first read the recipe years ago in The Little Paris Kitchen. Somehow, it had slipped through my mental list of recipes to try. So, with revisiting this book, I happily decided to put it through the test. It’s pretty much what I thought it would be, being made with potatoes, cheese and bacon. Delicious, slightly rich, but nice with something green on the side. These would be great as part of a brunch menu or as a main dish with just a salad or vegetable side. Make these in a mini muffin pan for a savory appetizer.
What’s the origin of Tartiflette?
Tartiflette was originally created by the makers of Reblochon cheese in the Alps of France. Reblochon is similar to brie in texture but with a nuttier and more pungent aroma. The makers of this cheese came up with this recipe in the 80’s to promote their cheese and it proved to be quite a hit! If you can’t find Reblochon cheese, just substitute brie or camembert. It won’t quite be the same but you’ll get the gist.
Do you need special equipment to make these cheese and potato nests?
You don’t need much to make this recipe. A knife would work for everything, as far as prep goes, but there are a few tools that make life easier. Firstly, a mandoline is very helpful in creating julienne strips of potatoes for this gratin. If you have another tool that will help you achieve this, then by all means, use it. I demonstrate how to use a hand-held spiralizer in my video but a julienne peeler or food processor attachment would work too. Secondly, if you have none of these tools, you can use your knife skills to bust these out by first making thin slices then stacking them and cutting each stack into julienne strips. For such a small effort, you achieve a nice, satisfying little meal in individual portions.
A few tips and things you could do to these tartiflette.
With such a rich dish, you could certainly play around with the proportions of the ingredients. Salt could be cut back, since there’s plenty of flavor in the bacon. If you think it’s too rich, reduce the amount of cheese. Too smoky and meaty? Use less bacon. Dare I say you could even make it vegetarian by leaving out the bacon entirely and adding something green? Sure. Feel free to adapt it to your liking. Just don’t tell the French you did (wink, wink).
Baked Cheese and Potato Nests
Ingredients
- 1 tbsp butter, soft
- 3 medium (500 g) waxy potatoes (such as yukon gold)
- 3/4 cup (200 g) bacon, cut into lardons or small cubes
- 1 medium onion, finely diced
- 1 clove garlic, chopped
- 1 bay leaf
- 1/2 cup (100 ml) dry white wine
- 5 ounce (250 g) Reblochon, Brie or Camembert cheese, cubed
- 1/2 tsp salt (or to taste)
- 1/8 tsp pepper (or to taste)
Method
- Preheat the oven to 350°F (180°C). Grease a 6-hole muffin pan with the softened butter. Set aside.
- Peel the potatoes. Using a mandoline, spiralizer or any other julienne tool, make thin matchsticks with the potatoes (or slice by hand).
- Add the bacon to a large, cold pan and turn heat to high. As soon as the bacon starts to render a bit, add the diced onion, garlic and bay leaf. Reduce heat to medium-high and cook until the bacon is browned and the onions are soft. Add the wine and cook until almost completely reduced. Remove from heat.
- Discard the bay leaf. Stir in the potatoes. Season with salt and pepper and add the cheese. Stir until well combined. Divide between the muffin cups, overfilling them a bit as it will compress as it cooks.
- Bake for 15-20 minutes or until browned and bubbling. Cool slightly and serve.
Notes
Pin it for later!
Wow! Too easy to pass up! Trying it this weekend!
Great! Hope you like them!
I’ve never heard of these but they look delicious! Especially with the potatoes. Saving for when I need a tasty brunch!
These are perfect for brunch! Enjoy!
These look so good! Perfect for cool weather.
They’re great for a chilly day or night!
Those nests look so yummy. We love anything with cheese! I can’t wait to try these out!
I hope you do! Thanks!