Bratkartoffeln (German Fried Potatoes) vs Tartiflette: Hearty Savoyard Potato, Bacon, and Reblochon Gratin

Both dishes start from potatoes, bacon, onion and butter, yet they end up in very different places. Bratkartoffeln fries thin raw potato slices in rendered bacon fat and oil until a golden crust forms, then adds onions with a little butter to soften and lightly caramelize before the crispy bacon returns, finished with black pepper and a parsley garnish. Tartiflette instead parboils thicker slices, layers them with lardons, garlic, white wine and cream, and bakes them under halved Reblochon until bubbling and gooey. One is all about crispness; the other is rich, creamy and molten.