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Tartiflette With Bacon and 14 Arpents Cheese

6 portions


  • 8 yellow potatoes
  • 30 ml (2 tbsp.) butter
  • 1 onion, thinly sliced
  • 500 ml (2 cups) bacon, finely diced
  • 125 ml (1/2 cup) fresh cream
  • Freshly ground pepper, to taste
  • 2 small wheels (340 g or 12 oz) of 14 Arpents, halved width-wise
  • 250 ml (1 cup) dry white wine


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  • Preheat oven to 425° F (220° C).
  • Boil the potatoes in salted water. Drain and slice.
  • In a frying pan, heat butter on medium heat and brown the sliced onion.
  • Add the bacon and brown it as well.
  • In a gratin dish, spread a layer of sliced onions and bacon, a layer of potatoes, another layer of sliced onions and bacon, and a final layer of potatoes.
  • Top with fresh cream. Season with freshly ground pepper.
  • Add cheese. Pour white wine over top.
  • Bake for 15 to 20 minutes, until the cheese is melted and golden brown.

You can use this cheese for this recipe


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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