March is the month of the Francophoniecelebrating the French language and international cultures and countries where French is spoken. Despite what you may think, you can prepare delicious French-inspired cuisine without training at Le Cordon Bleu. Since Boston has more snow than the French Alps, get cozy with someone and this hot, French-inspired tartiflette (translation: melted cheese and bacon).


Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40-50 minutes

Servings: 2


1/2 lb. block of raclette cheese (you may not use all of it)
1/4 cup chopped bacon or proscuitto
1/4 cup dry white wine
1/4 cup thinly sliced onion
1 small yukon gold potato or 8 baby potatoes
1 jar cornichons (as a side)
Pepper to taste


1. Wash and boil potatoes for 15 minutes or until you can pierce one with a fork.


Photo by Kristine Mahan

2. Chop everything.


Photo by Kristine Mahan

3. Add bacon, onion and pepper to sauce pan and brown over medium-high heat, then add wine and cook until the majority of liquid has been reduced down.


Photo by Kristine Mahan


Photo by Kristine Mahan

4. Add one layer of potato to two ramekins and add a dollop of onion/bacon mixture followed by two slices of cheese on top of that.


Photo by Kristine Mahan

5.  Add a final layer of potato, onion/bacon mixture and top with more cheese.


Photo by Kristine Mahan

6. Bake at 400°F for 10-15 minutes, then turn it up to broil for an extra 3-5 minutes for that irresistible, crispy melted cheese.


Photo by Kristine Mahan

With the leftovers you can make another alpine classic called raclette by melting namesake cheese under the broiler over smashed baby potatoes. On the side you’ve got your cornichons and charcuterie (meat) to accompany.


Photo by Kristine Mahan


Photo by Kristine Mahan

Craving more cheese? Check these out: