Potato, bacon and cheese: What’s there not to like?

Here we go, our first attempt to make La Tartiflette Gourmande following a Chef Club video recipe, with the help of Sarmite and Maris Vitols, friends in cheese.

Instead of Reblochon, the French classic, we used an outstanding Canadian cheese,  Origine de Charlevoix made by Laiterie Charlevoix in Québec.

Our tartiflette turned out rich and delicious!

Origine de Charlevoix is made by Laiterie Charlevoix in Baie-Saint-Paul one hour northeast of Quebec City, using milk from Canadienne breed cows. In taste and texture, the cheese is similar to Reblochon, the French classic.

Ours was sourced by Country Cheese Company in Ajax, Ontario.

Origine de Charlevoix was named Best Mixed Rind Cheese in the most recent Canadian Cheese Awards.

Pan-fry Yukon Gold potatoes with red onion until the spuds have softened. Then dress with parsley.

Sarmite Vitols makes sure the potatoes are just right.

Time to layer the baking pan with bacon.

The bed of bacon is ready. We use Dry Cured Bacon from Seed to Sausage.

Two wheels of Origine de Charlevoix cut in half. We resist the temptation to start nibbling on the aromatic cheese.

That’s two vital food groups looked after.

Now comes the third important food group: potatoes.

Potatoes surround the cheese on a bed of bacon. The mere words sound delicious!

Now we add the secret ingredient: crème fraiche.

More potatoes finish the prep before we head for the oven for 20+ minutes at 400F to 425F.

Voila!

Rich and delicious, a feast fit for a queen. With a green salad featuring fresh mango and avocado drizzled with a poppy-seed vinaigrette.

For libation, the in-house sommelier selected a lovely pinot gris from Acrobat Wine in Oregon. Thanks, Moe!

Zesty and buttery, the hostess-baked lemon tart was the perfect ending to a fine lunch. Thanks, Sam!

Here’s the Chef Club inspiration:
https://youtu.be/4x4_uj5hlg4

INGREDIENTS

  • Olive oil
  • Parsley
  • Yukon Gold potatoes
  • Red onion
  • Bacon slices
  • Origine de Charlevoix
  • Crème fraîche

In future, we will cut the bacon strips so they can be served more easily, and we won’t overdo the crème fraiche as it makes the dish wet.

Disclaimer: The tartiflette bake shown above took place prior to Covid Times.

 —Georgs Kolesnikovs

Georgs Kolesnikovs, cheesehead-in-chief at CheeseLover.ca, is chairman of Canadian Cheese Awards and founder of The Great Canadian Cheese Festival. He’s hardly ever met a cheese he didn’t like.

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