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This Cheesy, Comforting Butternut Squash Tartiflette is a Cold-Weather Must

overview look at a bowl of tartiflette
PREP TIME
30 min
COOK TIME
30 min
YIELDS
8 servings

Tartiflette is a dish from the Savoie region of France, popular in the Alps because it’s so hearty. A rich and comforting layered dish featuring potatoes, onions, lardons (bacon) and, traditionally, Reblochon cheese. Here, we’ve substituted butternut squash for some of the potatoes, making for a slightly sweeter bake that works well with the strong cheese. If you can’t find Reblochon, swap for any soft cheese with a washed rind (think Brie, Époisses or Cru du Champlain).

Pair the decadent dish with a simple green salad, or, if serving as a side, sprinkle a little chopped parsley on top – it’s not traditional, but it adds a hit of freshness (and colour!).

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Ingredients

2
Tbsp olive oil
½
lb Yukon Gold potatoes, peeled and chopped into 1-inch cubes
½
small butternut squash (approx. 3/4 lb), peeled and chopped into 1-inch cubes
8
slices bacon (approx. 7oz), roughly chopped in small cubes
1
large onion (approx. 7oz)
2
large cloves garlic, minced
14oz
Reblochon cheese (or alternative variety)
Salt and pepper, to season
Curly parsley, for garnish
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Directions

Step 1

Pre-heat oven to 400˚F.

Step 2

Heat the oil over medium heat in a large skillet (big enough to hold all your potatoes and squash cubes). Shallow fry the potato and squash cubes until they start to colour, stirring occasionally (watch the squash, it will caramelize faster than the potatoes). This will take around 5-7 minutes.

Step 3

Remove the potatoes and squash from the skillet and drain on paper towels.

Step 4

Add the bacon to the skillet and fry until it’s just starting to colour (approx. 3-5 minutes, depending on how small you’ve cut the bacon). You want it fully cooked but not crispy. Remove the bacon from the skillet and drain on paper towels.

Step 5

Add the onions and garlic to the skillet and cook, stirring occasionally, for about 5 minutes, until the onions are translucent. Remove the onions from the pan and drain on a paper towel.

Step 6

Cut the Reblochon in half horizontally and cut one half into small strips. Cut the other half into small cubes.

Step 7

In an oven-proof dish large enough to hold all the ingredients, layer half the onions, garlic and bacon.

Step 8

Top with half the squash mixture and dot with some of the cheese cubes.

Step 9

Repeat the process, layering the rest of the onions, then bacon, then the squash mixture.

Step 10

Top with the strips of cheese, alternating the rind facing in and out with each strip. The cheese will not cover the top of the dish entirely (you will have some gaps and be able to see the squash and potatoes underneath).

Step 11

Bake for 25 minutes at 400˚F, then turn the broiler on high and broil for approx. 5 minutes or until the cheese is bubbling and golden.

Step 12

Remove from the oven and allow to cool slightly before serving. Garnish with the parsley. Bon appetit!

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