This is an adaptation of a Tartiflette recipe from Melissa Clark in NYTimes Cooking. The real difference is the lack of fancy cheese and creme fraiche. But it still tastes great and works well with scrambled eggs and toast. We used parmesan cheese, but we’re sure cheddar or brie could work just as well. In addition, using a chicken or veggie stock instead of the wine would work as well. Doing this in a step by step manner adds flavor, so take the time.
For this you’ll need: x4-5 Yukon gold potatoes (cut into 1/2″ cubes), x1 shallot (chopped), x2 cloves garlic (crushed and chopped), x4 slices bacon (cut into 1/4″ cubes), x1 Tbsp fresh thyme (stems removed), 1/2 cup white wine, 1/2 cup parmesan cheese (grated), 1/2 cup heavy cream, 1/4 cup sour cream, salt and pepper.
Preheat oven to 400.
In a cold, iron (or oven proof) skillet, add the chopped bacon and turn on then heat to medium high. Cook long enough for the fat to render but you’re not trying to crisp the bacon; 5-7 minutes. Add the shallots and cook until softened – about another 3-4 mins. Add the chopped garlic and combine well until fragrant – another 1-2 mins.
Add the potatoes, wine, thyme and some salt and pepper. Turn the heat up a little and combined everything well. Cover the skillet, reduce the heat to medium and cook another 20 mins. Make sure it stays a little wet – if it gets too dry add a little more water or wine.
Turn up the heat to high and uncover the skillet and add the cream and sour cream. Combine well and allow to cook down just a bit so that the cream has reduced – about 3-4 mins.
Turn off the heat, add the parmesan to cover the top and place into the pre-heated oven. Bake for another 20-25 mins until potatoes are brown and tender.
Serve right away.