Tartiflette in the Pressure Cooker
This pressure cooker version of the traditional French Tartiflette is a faster way to enjoy tender potatoes layered with smoky lardons, creamy cheese and white wine. It's cozy, rich and irresistibly golden on top.
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large for sautéing
- 1 Baking dish 2-quart, buttered
Ingredients
Main ingredients
- 2 ½ pounds potatoes peeled and sliced ¼-inch after boiling
- 12 ounces lardons thick-cut bacon cut into batons
- 1 onion large, peeled and diced
- 1 clove garlic peeled and minced
- 3 tablespoons dry white wine or vermouth for deglazing
- freshly ground black pepper to taste
- ¼ cup heavy cream
- 1 pound Reblochon or another semi-soft cheese cut into ½ to ¾ inch slices
- salt to taste
Instructions
Instructions
- Preheat the oven to 375°F for browning the topping later.
- Boil peeled potatoes in salted water until just tender, about 15 minutes. Drain and let cool before slicing into ¼-inch rounds.
- In a large skillet, cook lardons over medium heat until browned, about 5 minutes.
- Add diced onion and sauté until translucent, about 5 more minutes. Add minced garlic, cook for another minute.
- Deglaze the skillet with wine/vermouth, scraping up browned bits. Reduce until most liquid evaporates.
- Season the onion-bacon mixture with salt and black pepper to taste.
- In a buttered baking dish, layer half the potatoes, half the onion-bacon mix, a drizzle of cream, then half the cheese. Repeat layers.
- Bake uncovered for 25–30 minutes until cheese is bubbly and golden.
- Let the dish rest 5 minutes before serving hot.
Notes
For a vegetarian version, omit the bacon. If Reblochon is unavailable, substitute with Brie, Camembert, Raclette or Oka. Prep potatoes ahead to save time!