Name: One-Pan Tartiflette
Total time: 1 hour 25 minutes
Yield: Serves 6
Ingredients: 8 ounces smoked bacon, diced; 2 medium yellow onions, diced (about 2½ cups); 2 garlic cloves, finely grated or minced; 1 tsp. finely chopped fresh thyme leaves; Pinch of freshly grated nutmeg; 2 pounds Yukon Gold or other waxy potatoes, peeled and cut into 1-inch cubes (about 5½ cups); ¾ cup dry white wine (or use chicken or vegetable stock); ½ tsp. kosher salt; ½ tsp. freshly ground black pepper; 10 ounces soft cow’s-milk cheese with bloomy rind, such as Camembert or Brie; ½ cup crème fraîche; 4 tsp. sherry vinegar or apple cider vinegar, plus more to taste; ¼ tsp. kosher salt, plus more to taste; Large pinch of freshly ground black pepper; ¼ cup extra-virgin olive oil; 3 to 4 cups mixed bitter lettuces, such as endive, radicchio, frisée, or arugula; 1 large ripe pear, cored and thinly sliced lengthwise; ½ cup fresh parsley leaves

Potato and bacon casserole topped with brie and a side salad.

Photo by Linda Xiao

This Alpine potato-and-bacon casserole is golden and gloriously gooey thanks to the slices of soft washed-rind cheese nestled on top before baking. Classic tartiflette recipes have you boil the potatoes separately in one pot, brown the onion and bacon in a skillet, and then combine everything into a casserole dish for baking. This streamlined version accomplishes it all in one large skillet or sauté pan. I like to serve this with a leafy salad of peppery bitter greens to cut the richness.

This recipe was excerpted from ‘Dinner in One’ by Melissa Clark. Buy the full book on Amazon.

Recipe notes

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Recipe notes

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