4 medium yellow flesh potatoes, peeled or unpeeled
225–250 slab or thick cut bacon, sliced ¼-inch thick
2 teaspoons unsalted butter
2 shallots, thinly sliced
1 garlic clove, minced
½ cup dry white wine
300–350g Reblochon, Taleggio, or Camembert cheese, sliced
1/8 teaspoon freshly grated nutmeg
1/3 cup whipping cream
Freshly ground black pepper
Preheat your oven to 400ºF and set a large pot of cold water on the stove.
Add the potatoes to the pot, season the water with kosher salt, and cover with a lid. Bring the potatoes to a boil over high heat and cook for 15 to 20 minutes or until tender. Drain the potatoes and allow them to cool slightly before slicing about ½ cm thick.
Meanwhile, place an 8-inch oven safe cast iron skillet or frying pan on the stove and add in the sliced bacon. Turn the heat on to medium and cook until the bacon starts to sizzle then add the butter and shallots and season with salt and pepper. Cook the bacon and shallots for 4 to 5 minutes or until golden brown. Add in the garlic then carefully deglaze the pan with the white wine. Allow the wine to bubble away until almost all of the liquid has evaporated.
Using a slotted spoon, remove the bacon and shallots from the pan and set aside. Layer in half of the sliced potatoes followed by half of the bacon and shallot mixture. Lay on half of the sliced cheese, sprinkle on half of the nutmeg, and repeat the layers to use up the remaining ingredients.
Carefully pour the cream over the potatoes, bacon, onions, and cheese and transfer the pan to the preheated oven. Bake the tartiflette for 10 to 15 minutes or until everything is bubbling and golden brown.