Cheesy French Onion Tartiflette

Cheesy French Onion Tartiflette

If you love cheese you will LOVE this dish - it was our perfect side with everything for a week when we first made it!

Serving Size: Serves 4

2.5 lbs potatoes (Yukon Gold or Russet)

1 Tbsp olive oil

⅓ cup white wine

1 cup whole milk

7 ounces soft rind cheese (we used Vermont Farmstead’s Lillé)

6 ounces Cheddar cheese, shredded (we used Cabot’s Sharp Cheddar)

2 Tbsp unsalted butter

2 Tbsp all-purpose flour or gluten-free flour

Parsley, chopped (optional)

Blake Hill’s French Onion with Rosemary Jam



Preheat the oven to 400°F


Wash and slice potatoes into ⅛” thin slices. Stack slices and place them horizontally in a casserole dish


Drizzle olive oil over potatoes and set aside


In a medium saucepan, melt butter over medium heat. Add flour and stir until butter is fully absorbed. Continue to cook for 2 to 3 minutes while constantly stirring to create a “roux” - a mixture used to thicken soups and sauces


Turn heat to medium-low and, while constantly stirring, add milk and wine, simmering until mixture thickens


Add cheddar to the mix, stirring until melted


Remove sauce from the heat and pour over the potatoes


Slice the soft rind cheese and place atop the potatoes. Place dollops of Blake Hill’s French Onion with Rosemary Jam on top


Cover with foil and bake for 1 hour, then remove foil and bake another 30-40 minutes until potatoes are cooked and cheese is golden


Sprinkle parsley on top, serve while hot and Enjoy!

Cheesy French Onion Tartiflette

Suggested Jams