TARTIFLETTE RECIPE
A delicious and hearty winter dish that is the perfect combination of cheese, potatoes, and bacon.
Provided by Nassie
Categories Main dishes
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 817 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 50 grams fat, Fiber 7 grams fiber, Protein 24 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1, Sodium 990 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
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
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
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