French Savoyard Tartiflette Food

TARTIFLETTE RECIPE

Steps:

• Wash and peel the potatoes and chop into thin round slices.
• Grease the casserole dish and layer the sliced potatoes across.
• Add the bacon lardons, onions, spinach, etc in between the potato slices.
• Mix the crème fraîche, wine, butter, garlic, salt and pepper in a bowl.
• Add the mixture over the top of the potatoes in the casserole.
• Slice the reblochon cheese block into thin slices and place on top of the potatoes.
• Cook in preheated oven for 45 minutes at 190C° (375F°) until potatoes and cheese are lightly browned.
• Remove from oven and cover with lid. Serve while warm.

FRENCH TARTIFLETTE

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.

FRENCH SAVOYARD TARTIFLETTE

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.

TARTIFLETTE

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.

MARY CADOGAN'S TARTIFLETTE

Steps:

• Preheat the oven to 220C/Gas 7/fan oven 200C. Peel and thickly slice the potatoes, then boil in salted water for 8-10 minutes, until just tender. Drain.
• Chop onion finely and fry in 25g/1oz butter and a drizzle of olive oil for 5 minutes. Snip bacon into pieces with scissors and add to the pan; stir well and cook for a further 5 minutes, until the onion and bacon are lightly coloured.
• Chop cheese into chunks, rind and all. Layer half the potatoes in a 1.5 litre/2¾ pint buttered ovenproof dish and scatter over half the onion, bacon and cheese. Lightly season with salt and pepper. Repeat layers, then pour cream evenly over the top and bake for 10-12 minutes until golden. Rest for 5 minutes and then serve with a salad.