Creamy Tartiflette Food

CREAMY TARTIFLETTE

Creamy tartiflette image

This rich and luxurious potato dish straight out of the French Alps makes an indulgent supper for two

Provided by Orlando Murrin

Categories Supper

Time 50m

Number Of Ingredients 8

Ingredients

2medium waxy potatoes , about 350g/12oz (try Vivaldi)
2 tbsp olive oil
1large onion , sliced
175g smoked back bacon , not too thinly sliced, rind removed, cut into 1cm strips
100g vignotte cheese , cut into 1.5cm cubes (including the rind)
100ml double cream
sprinkling of crushed chilli (optional)
25g fresh white breadcrumb

Steps:

Peel and thickly slice the potatoes into about 1.5cm slices. Boil them in salted water for 6-8 minutes until just tender, then drain.
While the potatoes are boiling, heat the oil in a large frying pan. Fry the onion over a medium heat for 5 minutes until it becomes transparent. Add the bacon to the pan and carry on frying for 5-7 minutes, stirring occasionally, until the onion turns lightly golden. With a slotted spoon, remove the onions and bacon from the pan to a bowl, leaving as much fat in the pan as possible.
Heat the grill to high. Add the potatoes to the pan and brown briefly in the fat. If your potatoes are on the floury side they may break up or stick a bit, but this isn't a problem, just keep everything moving and avoid too many burnt bits. Return the onions and bacon to the pan and lightly mix everything together.
Nestle the chunks of cheese among the potatoes and bacon then drizzle with the cream. Sprinkle with the chilli, if using, then evenly scatter over the breadcrumbs. Protect the pan handle with foil if necessary and grill for 5 minutes, until lightly browned and just on the point of bubbling.
Transfer to plates with a wide spatula - no hurry, the dish will not spoil - and savour with a glass of wine.

Nutrition Facts : Calories 876 calories, Fat 66 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 4.17 milligram of sodium

TARTIFLETTE

Tartiflette image

This is dish inspired by the reblochon cheese makers in the Haute Savoie. Basically a potato, bacon, onion and cream gratin topped with reblochon cheese. But I added the chard as a flavor agent.

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
Unsalted butter, at room temperature
2 cups Yukon gold potatoes, cut into 1/4-inch-thick slices
12 ounces thick-cut bacon, cut into lardons
1 red onion, peeled and thinly sliced
3 to 4 pieces Swiss chard, washed, trimmed and sliced
8 ounces gruyere cheese slices
1 cup cream
One 8-ounce round reblochon cheese, sliced into 1/4-inch-thick slices

Steps:

Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Grease a 10-inch cast-iron pan with butter and set aside.
Add the sliced potatoes to the boiling water and cook until just tender, about 10 minutes. Carefully drain and set aside.
Add the bacon to a large cast-iron pan over medium heat and allow the bacon to begin browning and rendering fat, about 5 minutes. Add the sliced red onion and continue to cook to soften the onions, for another 5 minutes. Add the Swiss chard, season with salt to taste and cook until wilted, about 5 minutes.
Layer the greased cast-iron pan with a third of the potatoes, half of the gruyere, then half of the bacon-onion-chard mixture. Repeat. Finally, top with the remaining potatoes and the cream. Decorate the top with the reblochon cheese in an even layer covering the potatoes. Bake until golden brown, about 20 minutes.

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