Raclette Tartiflette

This simple recipe relies on premium ingredients including Raclette and thick-cut bacon for its sublimely comforting flavor.
4-6 servings
Prep Time
Cook Time
Total Time


  • 2 pounds Yukon gold potatoes, cut into 1/4-inch slices
  • 1 large shallot, sliced
  • 8 ounces thick-cut bacon, sliced into 1/4-inch strips
  • 1/4 cup sour cream
  • Salt and black pepper
  • 2 cups (8 ounces) shredded Emmi Raclette Cheese
  • Cornichon pickles, optional


  1. Heat oven to 375°F.
  2. Place potatoes in large pot; cover with cold water. Bring to boil over high heat; cook 10 minutes. Remove from heat; set aside.
  3. Cook shallots and bacon in a skillet over medium heat until bacon is crisp and shallots are softened, about 8 minutes.
  4. Drain potatoes and return to pot. Pour bacon and shallots (with bacon grease) over potatoes. Add sour cream and cheese and gently mix. Season generously with salt and pepper.
  5. Transfer mixture to 1 1/2 quart casserole dish. Bake 20 minutes, or until cheese is melted and slightly browned and potatoes are fork tender.
  6. Serve with cornichons.