Québec-Style Tartiflette with OKA Cheese and Bacon

Québec-Style Tartiflette with OKA Cheese and Bacon

There is something wonderfully comforting about a bubbling dish of homemade scalloped potatoes. Tender slices of potato nestled in a creamy sauce, topped with golden, melted cheese — it's the kind of food that brings back memories of family dinners and Sunday suppers.

Scalloped potatoes have been part of Canadian home cooking for generations. They were especially familiar on family dinner tables throughout the 1960s and 1970s, when simple, economical casseroles were a favourite way to feed a hungry family. Whether served alongside a Sunday roast, baked ham, or pork chops, scalloped potatoes were always a welcome addition to the table.

For this recipe, I went back to my mother's cookbook and worked my way through three different recipes, borrowing a little technique from each. Then, as I usually do, I started making changes of my own!

The result is something between the scalloped potatoes many of us grew up eating and the famous French tartiflette from the Savoy region. I've given it a distinctly Québec twist with locally made OKA cheese, crispy bacon, caramelized onions, and a splash of white wine or vermouth.

It's rich, comforting, and surprisingly easy to prepare. No complicated sauce, no fussing over a béchamel, and very little hands-on cooking. Just layer everything in a baking dish and let the oven do most of the work.

Why You'll Love This Recipe

• A Canadian comfort food favourite: All the familiar goodness of homemade scalloped potatoes, with the added flavour of bacon, caramelized onions, and Québec OKA cheese.

• Easy to prepare: There's no need to make a separate béchamel sauce. The potatoes are lightly coated in flour, which helps thicken the milk and cream as the dish bakes.

• Creamy without using heavy cream: A combination of milk and 15% cooking cream creates a rich, satisfying sauce without relying entirely on heavy cream.

• Perfect for family dinners: Made with everyday ingredients, this generous potato casserole is an excellent side dish for feeding a crowd.

• A wonderful side dish: Serve it with pork schnitzel, roasted chicken, baked ham, or grilled meats. A crisp green salad is always a lovely addition.

• Easy to customize: Use all OKA cheese for a more distinctive flavour, or combine it with mild or medium cheddar. A little thyme, sage, or savoury adds another delicious layer of flavour.

Québec-Style Tartiflette with OKA Cheese and Bacon

Prep time: 25 minutes
Soaking time: 20–30 minutes
Cook time: Approximately 1 hour 10 minutes
Oven temperature: 375°F (190°C)
Servings: 4–6 as a side dish

Ingredients

• 4 cups potatoes, sliced into 5 mm (approximately 3/16-inch) rounds

• 1 small to medium onion, thinly sliced

• 1 garlic clove, minced

• 3–5 slices bacon

• 1 cup milk

• 1 cup 15% cooking cream

• 2 tbsp all-purpose flour

• 1 tsp salt

• 1 tsp freshly ground black pepper

• 1 tsp smoked paprika

• ¼ cup dry white wine or vermouth

• 190 g grated cheese (95 g OKA cheese and 95 g mild or medium cheddar)

Optional herbs: Thyme, sage, savoury, or other earthy herbs, to taste.

Instructions

1. Prepare the potatoes

Wash the potatoes and slice them into 5 mm rounds, leaving the skins on if desired.

Place the sliced potatoes in a large bowl of cold water and soak for 20–30 minutes to remove some of the surface starch.

Drain thoroughly and return the potatoes to a large bowl. Sprinkle with the flour and toss gently until the slices are evenly coated. Set aside.

2. Cook the bacon and onions

In a large skillet, cook the bacon until nicely browned. Remove and set aside, leaving the rendered bacon fat in the skillet.

Add the sliced onions and cook over medium heat for approximately 3 minutes.

Add the garlic, salt, black pepper, and smoked paprika. Continue cooking until the onions are tender and beautifully golden brown.

Pour in the white wine or vermouth, scraping the bottom of the skillet to release the flavourful browned bits. Allow the liquid to reduce until almost completely evaporated.

Transfer the onions to a bowl and set aside.

3. Prepare the cream mixture

Pour the milk and 15% cream into the same skillet.

Warm gently, stirring to incorporate the remaining bacon and onion flavours.

Remove from the heat and set aside.

4. Assemble the tartiflette

Preheat the oven to 375°F (190°C).

Lightly grease a baking dish.

Arrange a layer of potatoes in the bottom of the dish, followed by some of the caramelized onions, crumbled bacon, and grated cheese.

Continue layering until all the ingredients have been used, finishing with a generous layer of cheese.

Slowly pour the milk and cream mixture over the potatoes. The liquid should reach approximately the level of the potatoes without completely covering them. You may not need all the liquid, depending on the size of your baking dish.

Sprinkle with fresh or dried herbs, if using.

5. Bake

Cover the baking dish tightly with aluminum foil.

Bake for approximately 1 hour.

Remove the foil and test the potatoes with the tip of a knife. They should be tender but still hold their shape.

Continue baking uncovered for approximately 10 minutes, or until the cheese is golden brown.

Allow the tartiflette to rest for 5–10 minutes before serving.

Recipe Notes and Variations

Which cheese works best?

For a stronger, more distinctive flavour, use 190 g of OKA cheese, as I did in my original recipe. Alternatively, combine 95 g of OKA with 95 g of mild or medium cheddar for a milder flavour.

Why soak the potatoes?

Soaking the potato slices in cold water removes some of the surface starch and helps keep the slices separate. The flour added afterward helps thicken the milk and cream during baking.

Can I make this ahead?

Absolutely! Bake the casserole covered until the potatoes are tender, then allow it to cool briefly before refrigerating promptly. When ready to serve, reheat in the oven until thoroughly hot in the centre, removing the foil toward the end to brown the cheese.

What should I serve with tartiflette?

This Québec-style tartiflette pairs beautifully with pork schnitzel, roasted chicken, baked ham, or grilled meats. A crisp green salad with a tangy vinaigrette makes a wonderful contrast to the creamy potatoes.