Tartiflette with Münster cheese, bacon & onions

A classic Alpine cheese for cold November days and a Canadian wine with lychee and rose blossom

A Canadian wine accompanies this tartiflette, which is just the thing on cold November days. Waxy potatoes are layered with crispy fried bacon and tenderly braised onions, seasoned with white wine and crème fraîche, and topped with a whole piece of Münster cheese, which is baked until it melts and develops a golden crust. The dish originates from Savoy; it’s hearty, creamy and warming, and requires just a few ingredients and very little effort. The cheese adds a savoury, slightly tangy note, whilst the bacon lends a smoky depth. It’s perfect for an evening with friends, for when the first snow falls, or for anyone who loves a dish baked in a dish. An aromatic white wine with a touch of sweetness stands up well to the strong cheese.

Ideal wine pairing: Gewürztraminer Riesling Pillitteri Fusion (Niagara Peninsula, Canada)

Gewürztraminer Riesling Pillitteri Fusion (Niagara Peninsula, Canada)

Green apple, lychee, pink grapefruit and rose petals rise to the nose. On the palate, there are notes of honey, ripe peach, mandarin and a hint of honeydew melon. The cuvée consists of 60 per cent Gewürztraminer and 40 per cent Riesling and is grown on red slate soils near Lake Ontario. The wine was matured in stainless-steel tanks; it has 12.5 per cent alcohol, 18.2 grams of residual sugar and 4.2 grams of acidity, and is sweet and approachable. This pairs well with tartiflette, as the delicate sweetness contrasts with the saltiness of the bacon and the tangy Münster cheese; the lychee and rose petal notes of the Gewürztraminer complement the robust cheese, whilst the Riesling component brings freshness to this creamy dish. The peach and mandarin aromas complement the onions, which take on a slight sweetness when cooked in the pan. Serve the wine at 8 to 10 degrees.

The recipe:

Tartiflette with Münster cheese, bacon & onions

This tartiflette is a hearty oven-baked dish from Savoy. Waxy potatoes are par-cooked and layered in a dish with crispy bacon, onions braised until golden brown, white wine and crème fraîche. A halved Münster cheese is placed on top, which melts in the oven and forms a golden crust. The recipe serves two, is easy enough for beginners and requires little effort. It goes well with a crisp salad dressed in a mustard vinaigrette and an aromatic white wine with a touch of sweetness. You can pre-cook the potatoes the day before, so that in the evening all you need to do is layer the tartiflette and bake it. It’s important to go easy on the salt, as the bacon and Münster cheese already provide plenty of flavour.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Cuisine European

Servings 2 people

Calories 980 kcal

Equipment

• 1 baking dish
• 1 Large skillet
• 1 Pot for the potatoes
• 1 A sharp kitchen knife
• 1 cutting board

Ingredients

  

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FOR THE TARTIFLETTE:

• 500 g waxy potatoes
• 150 g Diced bacon
• 2 Onions
• 1 garlic clove
• 100 ml dry white wine
• 150 g Crème fraîche
• 1 tablespoon of butter
• 1 teaspoon of fresh thyme leaves
• 1 A pinch of nutmeg
• 200 g Münster cheese
• Salt Pepper

FOR SERVING:

• A few thyme leaves
• Freshly ground pepper

Instructions

 

PREPARATION:

• Pre-cook the potatoes (500 g), with their skins on, in salted water for 15 minutes, then drain and leave to steam off briefly.
• Peel the potatoes and cut them into 5 mm thick slices.
• Slice the onions (2) into thin rings and finely chop the garlic (1 clove).
• Cut the Münster cheese (200 g) in half crosswise.
• Remove the thyme leaves (1 tsp).
• Preheat the oven to 200 °C (top and bottom heat).
• Grease the ovenproof dish with butter (1 tbsp).

COOKING STEPS:

• Fry the diced bacon (150 g) in a large frying pan without any fat for 5 minutes until crispy.
• Add the onions and fry over a medium heat for 8 minutes until golden brown.
• Add the garlic and fry for 1 minute.
• Deglaze with white wine (100 ml) and allow it to reduce almost completely.
• Stir in the crème fraîche (150 g) and season to taste with thyme, nutmeg, pepper and a little salt, as the bacon and cheese are salty.
• Arrange half of the potato slices in the dish.
• Spread half of the bacon and onion mixture over the top.
• Layer the remaining potatoes and the remaining mixture on top.
• Place the two halves of cheese, rind-side up, on top of the tartiflette.
• Bake the tartiflette on the middle shelf for 20 minutes, until the cheese has melted and is golden brown.
• Leave the tartiflette to rest for 3 minutes.

SERVE:

• Place the tartiflette in its dish on the table.
• Spoon the portions onto pre-warmed plates using a large spoon.
• Sprinkle with thyme leaves.
• Finish with some freshly ground pepper.
• Serve immediately.

SIDE DISHES:

• Leaf salad with mustard vinaigrette
• Cornichons and pearl onions
• Toasted baguette

Nutrition

Calories: 980kcalCarbohydrates: 62gProtein: 44gFat: 62g

Keyword Fall Recipe, Gewürztraminer, Riesling, Münster cheese, November recipe, Potato gratin with bacon, Tartiflette, Tartiflette recipe, Tartiflette with Münster cheese, Wine from Canada, Wine to go with tartiflette

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