CREAMY TARTIFLETTE
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
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
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.
FRENCH TARTIFLETTE
This is a delicious French dish. I think an American would call it a potato casserole of some type. Now that I am in France, I am trying to experiment for my honey's sake!
Provided by drodrigues101
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Preheat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
- Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated. Remove from heat.
- Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the creme fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole.
- Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes. Season to taste with salt and pepper and serve hot.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 53 g, Cholesterol 76.3 mg, Fat 26.4 g, Fiber 6.7 g, Protein 23.5 g, SaturatedFat 14.6 g, Sodium 889.3 mg, Sugar 4.4 g
TARTIFLETTE
This decadent dish was invented years ago as a way to use up excess Reblochon, a creamy Alpine cheese. Ultimately, it's just a simple dish of bacon, onions, potatoes, cream and the cheese, but the result is indulgent and out of this world.
Provided by Jonathan Waxman
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F and set a pot of salted water to boil. Melt 1 tablespoon of butter in a saucepan on medium heat. Add the onion slices and bacon to the pan and sweat until the onions are translucent and the bacon is cooked. Do not brown. Season with pepper. Meanwhile, cook the potatoes in the simmering water for twenty minutes, or until cooked but still slightly firm. Drain and let cool. Peel then cut the potatoes into rounds.
- Butter the casserole dish. Layer the dish with half of the cooked potatoes; lightly season with salt and pepper. Make a layer with half of the onion and bacon mixture. Repeat the layering process with the rest of the potatoes and onion/bacon mixture. Cut cheese into long strips (including the rind) and layer it over the casserole, covering fully. Pour the cream over the casserole. Bake until cheese is melted and golden, about 25-30 minutes.
- Remove casserole from oven, spoon onto plates, and serve.
TARTIFLETTE
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
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.
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.
FRENCH SAVOYARD TARTIFLETTE
Recipe for this great classic of French Savoyard cuisine. Potatoes and bacon au gratin with a delicious Reblochon cheese and white wine creamy sauce. A must-try! Original recipe here: http://frenchcookingfordummies.com/2009/tartiflette/
Provided by French Cooking for
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Clean potatoes and cut them by half.
- Boil potatoes into salted water for about 30 minutes (They're ready when a knife enters easily). Then, you'll take them off water and let them chill.
- Meanwhile, peel and slice onions.
- Melt butter in a frying pan. Add sliced onions.
- When onions are translucent, add bacon dices and leave over medium heat for 5 more minutes stirring often.
- Preheat oven to 460° F (240° C / Th 8).
- Peel and slice potatoes.
- Rinse and dry small chives. Chop them.
- In a bowl, combine creme fraiche with wine and small chives. Season with salt and pepper.
- Grease an ovenproof dish. Start by arranging a layer of potato slices at the bottom of the dish. Top with bacon dices and onion, then spread the cream mixture on top. Repeat with another layer of everything.
- Grate Reblochon's rind lightly with a knife. (Don't take it off! Just grate what's coming off easily).
- Slice Reblochon cheese into 2 thinner circles, each one having rind on one side and inside cheese on the other side.
- Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering.
- Serve immediately with green lettuce and vinaigrette.
Nutrition Facts : Calories 480.6, Fat 33.8, SaturatedFat 16.1, Cholesterol 85.2, Sodium 355.5, Carbohydrate 33.5, Fiber 4, Sugar 2.4, Protein 8.9
TARTIFLETTE (FRENCH POTATO, BACON, AND CHEESE CASSEROLE)
This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
- Preheat oven to 375 degrees F (190 degrees C).
- Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
- Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
- When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
- Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.
Nutrition Facts : Calories 497.5 calories, Carbohydrate 36 g, Cholesterol 90.6 mg, Fat 29.6 g, Fiber 2.9 g, Protein 21.3 g, SaturatedFat 16.9 g, Sodium 1120.2 mg, Sugar 3.8 g
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