Cheesy Potatoes

This recipe is a modification of the Tartiflette recipe on Serious Eats by Daniel Gritzer.

This is a rich dish and it works great as a brunch dish.

Serves 4 to 6


  • 1 1/2 pounds Yukon Gold potatoes or red potatoes
  • Water to cook the potatoes
  • Salt
  • 3 fresh thyme sprigs or a teaspoon of dried thyme
  • 1/4 pound (115g) slab or thick-cut bacon, cut into 1/4-inch lardons
  • 1 to 2 tablespoons (15 to 30g) butter, only if needed
  • 2 medium (8-ounce; 225g) yellow onions, thinly sliced from crown to root
  • Freshly ground black pepper
  • 1/2 cup (120ml) potato cooking water or dry white wine
  • 1/2 cup (120ml) heavy cream or crème fraîche
  • 8 oz (225g) Brie cheese, cut into thirds. See pictures below.


Large pot, 9 inch cast iron skillet, baking sheet


  1. Adjust oven rack to middle of the oven and turn the oven on to 35 degrees F.
  2. Wash and scrub the potatoes. Cut them into 1/2 rounds. Put the potatoes into the large pot and cover the potatoes with cold water.
  3. Add about a tablespoon of salt to the potatoes and water. Add the thyme to the potatoes.
  4. Bring the water to a boil over medium heat and then turn down heat so the potatoes can simmer until easily pierced with a paring knife. This will take about 25 minutes, more if at high altitude.
  5. Drain the potatoes water, saving 1/2 cup if not using white wine.
  6. Leave the potatoes in the big pot. If using fresh thyme, discard it.
  7. While the potatoes cook, start cooking the bacon in the 9 inch cast iron skillet over medium-high heat until the bacon starts to render its fat. Turn down the heat to medium and stir the bacon. Cook the bacon until most of the fat has rendered. This should take about 5 minutes.
  8. If the bacon had a lot of fat, drain the pan and add 1/4 cup of bacon fat back to the pan. If the bacon didn’t have a lot of fat, add 1 to 2 tablespoons of butter to the pan with the bacon.
  9. Add the sliced onions to the cast iron skillet with the bacon. Season with salt and pepper. Allow the onions to cook, stirring often until onions have started to brown. 12 to 15 minutes.
  10. Add the saved off potato water or white wine to the onions and bacon and deglaze the pan. Let the water or white wine cook off while stirring the onions.
  11. Add the onions and bacon to the large pot with the potatoes. Stir the onions and bacon through the potatoes.
  12. Pour the potatoes into the cast iron skillet and move the potato rounds around so they are covering the skillet evenly.
  13. Pour the cream over the potatoes in a spiral, starting in the middle and working your way around. If you have any cream left, pour it over any potatoes that don’t have cream on them.
  14. Top the potatoes with the three rounds of Brie cheese.
  15. Put the cast iron skillet on the baking sheet and place in the oven. Bake for 40 minutes.


I can imagine this with gruyere cheese instead of Brie Cheese. It is similar flavor to French onion soup, but with potatoes and cream added. The original recipe just had the onions wilted and not browned. I loved how it came out with the browned onions.

5 thoughts on “Cheesy Potatoes

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