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

Instructions

1

Preheat the oven to 400°F

2

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

3

Drizzle olive oil over potatoes and set aside

4

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

5

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

6

Add cheddar to the mix, stirring until melted

7

Remove sauce from the heat and pour over the potatoes

8

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

9

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

10

Sprinkle parsley on top, serve while hot and Enjoy!

Cheesy French Onion Tartiflette

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