Entree: Italy – Aosta Valley – Tartiflette (Baked Alpine potato and cheese gratin with smoked pork and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 5 min

Total 1 hr

Ingredients

- 2 lb (900 g) waxy potatoes, scrubbed and quartered
- 10 oz (280 g) Fontina cheese, cut into 1/4-inch slices
- 8 oz (225 g) pancetta, diced
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 tbsp (30 ml) butter
- 1 clove garlic, minced
- 2 tbsp (30 ml) dry white wine
- 1/4 cup (60 ml) heavy cream
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) olive oil (optional, if needed for pan)

Instructions

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a brisk simmer and cook the quartered potatoes until just tender, about 10–12 minutes; drain and set aside to cool slightly.
2. Meanwhile, heat a large skillet over medium heat. Add the pancetta and cook until browned and crisp, about 6–8 minutes. Remove most of the rendered fat leaving about 1 tbsp (15 ml) in the pan.
3. Add the butter and sliced onion to the skillet with the pancetta and sauté until the onion is soft and golden, about 8–10 minutes. Stir in the minced garlic and cook 1 minute more.
4. Deglaze the pan with the white wine, scraping up any browned bits; reduce by half. Stir in the heavy cream and thyme, season with salt and pepper, and remove from heat.
5. Slice the cooled potatoes into 1/4-inch rounds. In a buttered 9x9-inch (23x23 cm) baking dish, arrange half the potato slices in an overlapping layer. Spoon half the pancetta-onion mixture over the potatoes and top with half the Fontina slices.
6. Repeat with the remaining potatoes, the rest of the pancetta-onion mixture, and finish with the remaining Fontina arranged evenly on top.
7. Bake uncovered until the cheese is melted and the top is bubbling and golden, about 20–25 minutes. If you prefer a more browned top, place under the broiler for 1–2 minutes, watching closely.
8. Let rest 5 minutes before serving; garnish with an extra thyme sprig if desired.