A modern take on a traditional après ski dish, this potato and cauliflower tartiflette seeks to warm you from the inside out, whether you’ve been out on the slopes all afternoon or nestled fireside with your closest friends.
Rich cream and crispy bacon add extra taste and texture to a simple au gratin casserole, while fresh cauliflower compliments the potatoes for a surprisingly complex and comforting meal.
Serve warm with a tangy side salad of mixed berries and chopped nuts, for the ultimate alpine indulgence.
1 teaspoon vegetable oil
4 to 6 strips of bacon or pancetta
1 large yellow onion, diced
1 1/2 pounds potatoes, peeled and thickly sliced
3 cups fresh cauliflower florets
3 1/2 ounces Gruyere or aged white cheddar, shredded
1 cup heavy cream
Salt and pepper, to taste
In a large pot add your sliced potatoes and just enough water to cover them entirely. Bring water to a boil before adding cauliflower, allow to cook until both potatoes and florets are tender but hold together when pierced with a fork, about 15 minutes. Drain.
Meanwhile, preheat your oven to 375°F. While the oven comes to temperature, heat the oil in a medium skillet and fry the bacon until just beginning to get crispy. Add in the onion and continue to cook until bacon is brown and onions are tender and translucent.
In a medium casserole pan layer your potato-cauliflower mix, topping each layer with a handful of cheese, bacon, and onion. Drizzle each layer with cream and season with salt and pepper.
Bake tartiflette in oven for 35-40 minutes or until bubbling and top layer has slightly browned.
Remove from oven and let stand for 5 minutes.