It's golden and gloriously gooey.
2 garlic cloves, finely grated or minced2 pounds Yukon Gold or other waxy potatoes, peeled and cut into 1-inch cubes 10 ounces soft cow’s-milk cheese with bloomy rind, such as Camembert or Brie¼ tsp. kosher salt, plus more to taste3 to 4 cups mixed bitter lettuces, such as endive, radicchio, frisée, or arugulaMake the tartiflette: Heat the oven to 400ºF.Add the bacon to a cold large ovenproof skillet and place the pan over medium heat.
Cover the pan and cook, stirring occasionally, until the potatoes are just tender and the wine has mostly evaporated, 20 to 25 minutes. If the pan dries out while the potatoes are cooking, add a splash of water.Slice the cheese ¼-inch thick . Stir the crème fraîche into the potatoes, making sure they are evenly coated. Lay the cheese slices in an even layer on top of the potatoes. Bake, uncovered, until the cheese melts and the potatoes are very tender, 25 to 35 minutes.
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