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Tartiflette with Oka

Yields1 Serving

adapted (because I've winged it a number of times now) from Aimee via Parents Canada

 1 1/2 lbs thin skinned, yellow-fleshed potatoes, cut into large pieces
 5-6 slices of bacon, chopped
 1 small onion, peeled and thinly sliced
 a sprinkle of salt and good grind of pepper
 a grating of fresh nutmeg
 1/2-3/4 cup heavy (whipping) cream or 18% coffee cream
 1 small wheel Oka cheese

Preheat oven to 350F. Cook the potatoes in salted water until tender, but still somewhat firm in the centre. Drain, cool slightly, and cut into smaller cubes or cut in half, if they're new potatoes, unless they're little.


In a heavy ovenproof skillet, cook the bacon until almost crisp; add the onion and continue cooking for two minutes. (If you like, deglaze with a good splash of white wine and simmer until the wine is reduced by half.) Add the cubed potatoes, salt and pepper and nutmeg and mix well. Drizzle the cream over the top. Remove the rind from the bottom of the cheese and lightly scratch the top rind of the cheese with a knife. Place the cheese, rind side up, on top of the potato mixture.


Bake for 40 -45 minutes until the cheese is melted and the potatoes are cooked through.
Serve immediately.

Nutrition Facts

Serving Size Serves 6.