TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO GRATIN
Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes - or at least a brisk winter's morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-)
Provided by French Tart
Categories One Dish Meal
Time 50m
Yield 1 Tartiflette, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/gas mark 5.
- Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.
- Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown. When they are cooked, discard the fat and add the glass of wine and the creme fraiche and mix well.
- Drain the potatoes and as soon as they are cool enough to handle peel them - the quicker the better. Slice thinly across.
- Choose an ovenproof earthenware dish and rub it well with the cut halves of garlic. Layer half the sliced potatoes across the base, season them with salt and freshly ground black pepper, then scatter over half the onion and bacon mixture.
- Cut the Reblochon cheese in half through the centre of the cheese, leaving you with a cut edge and a skin/rind edge, then lay one half of the cheese on top of the potato, bacon and onion mixture. Add the remaining bacon and onion mixture followed by the rest of the potatoes and more seasoning.
- Place the remaining half of cut Reblochon cheese skin/rind side up on top of the potatoes. Bake for 10 minutes, then reduce the heat to 180C/350'F/gas mark 4 for a further 20-25 minutes. The Reblochon should melt within its skin and the cheese drip down throughout the dish, while the potatoes will become crispy and golden brown.
- Tartiflette is a filling dish and all you really need to go with it is a mixed green salad, crusty French bread and a selection of pickles.
SIMPLE AU GRATIN POTATOES
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
TARTIFLETTE
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Provided by Tom Parker Bowles
Categories HarperCollins Side Christmas Casserole/Gratin Easter Potato Cheese Pork Bacon Garlic Milk/Cream Dinner Soy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the sliced potatoes in a large pan of boiling salted water for 10-12 minutes, until just tender but not breaking up. Drain and set aside.
- Meanwhile, heat the oil in a large, ovenproof frying pan (or an ovenproof dish), then add the onion and cook for 8-10 minutes until translucent. Add the pancetta and cook for another 5 minutes, then stir in the garlic. Continue on the heat, stirring occasionally, until the bacon is cooked through and the onions turn lightly golden.
- Drain off any excess fat. Raise the heat, then pour the white wine into the pan and add the bay leaf. Cook for a couple of minutes, stirring to deglaze the pan, until the wine has reduced by about a third. Add the cream and simmer until that has reduced by about a third too. Remove the pan from the heat and add the potatoes, stirring carefully to coat them with the creamy mixture - it doesn't matter if they start to break up a little. Remove the bay leaf and season the mixture to taste.
- Nestle about two-thirds of the chunks of cheese in among the potatoes and onions, then scatter the rest over the top. Transfer the pan to the oven and bake for about 15 minutes at 180°C/Gas Mark 4, until golden brown and bubbling.
- Leave to settle for a few minutes, then serve with a salad of vinaigrette-dressed Little Gems and a few cornichons to cut through the creaminess of the Reblochon.
- Enjoy with a Burgundian oaked Chardonnay such as St Véran.
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