The Christmas Market in Manchester, England is lots of fun to visit, with sections of booths that span several of the downtown areas of the city. While there are plenty of arts and crafts, clothing items, and Christmas decorations for sale, the food booths are the most enticing, especially for die-hard foodies. The food booths feature traditional dishes from all over Europe, along with hot drinks like wassail, hot chocolate spiked with fancy liqueurs, and the famous hot mulled German Glühwein with or without alcohol. One busy food booth serves French food that smells incredible, and it is impossible to resist trying the Tartiflette, which is cooked on the spot in a huge pan about 3 feet in diameter. Tartiflette is a creamy potato dish with thick bacon and Reblochon cheese. It is said that the dish is typical of the hearty potato dishes that are served in the Savoy region of France (the Alps), but the original recipe is not a classic Savoyard dish, and was actually developed (circa 1980s) by the farmers who make Reblochon cheese as a marketing tool to sell more cheese. If you can’t find this cheese in your area, you can substitute Munster or Brie (both good French cheeses) with fairly good, but not totally authentic results.

This French potato dish is a stick-to-the-ribs comfort food, but is quick and easy to put together and is definitely suitable for company. It goes well with holiday food like baked ham or turkey, as well as broiled or grilled steaks, chicken, or fish.

8 Servings

2 pounds potatoes, peeled

1 tablespoon butter
1 tablespoon olive oil

1 medium onion, chopped
8 ounces thick bacon, coarsely chopped
1/2 teaspoon herbes de Provence, or thyme

1/3 cup dry white wine, or chicken broth
1 cup heavy cream

1 pound Reblochon cheese, cut into 8 horizontal slices

1. Place the potatoes in a large pot, cover with water and add 1 teaspoon salt.
2. Cover, bring to a boil, and let cook about 20 minutes, or until tender.
3. Drain well, let cool slightly, and slice into 1/4" slices.
4. Meanwhile, melt the butter and oil in a skillet and add the chopped onions; let the onions cook, stirring occasionally, for about 5 minutes.
5. Add the bacon pieces and let cook until they are slightly crisp and cooked through, stirring often.
6. Stir in the herbes de Provence or thyme.
7. Spray a 2-quart baking dish with non-stick spray.
8. Layer half of the potatoes over the bottom of the dish; add a small amount of salt (the bacon and cheese are quite salty), and a generous amount of freshly ground black pepper.
9. Top with half of the onion mixture and half of the cheese slices.
10. Repeat the layer with the remaining ingredients (make sure the cheese on top is rind side down).
11. Pour the wine over, then the heavy cream.
12. Bake 20-30 minutes in a preheated 350° oven until the casserole is hot and the cheese on top is golden.

Amount Per Serving
Calories 520 Calories from Fat 317
Percent Total Calories From:
Fat 61% Protein 14% Carb. 24%

Nutrient Amount per Serving
Total Fat 35 g
Saturated Fat 20 g
Cholesterol 110 mg
Sodium 552 mg
Total Carbohydrate 31 g
Dietary Fiber 1 g
Sugars 0 g
Protein 19 g

Vitamin A 17% Vitamin C 37% Calcium 0% Iron 11%