London Tartiflette Food

LONDON TARTIFLETTE

Steps:

• Preheat the oven to 180°C /gas 4. Grease a large ovenproof pie dish with butter. Peel the potatoes and slice into thin rounds. Place in a large pan and cover with the milk. Add a pinch of salt and pepper and the nutmeg, and simmer on a low heat for about 15-20 minutes until they are just cooked, stirring occasionally to make sure no slices get stuck to the bottom. Stir in the cream, then turn the heat off. While the potatoes and cooking, melt the knob of butter in a frying pan on a medium heat. Thinly slice the onion and add to the pan. Snip the bacon rashers into pieces while the onion gets a cooking head start, then add to the same frying pan with the garlic. Cook for a further few minutes, then remove from the heat and set aside. When the potatoes are tender and you have added the cream, gently stir in the cooked onion, bacon and garlic. Pour the potato mix into the greased pie dish, spreading evenly. Finally, cut the cheese into slices and slot in-between the top lateral potato slices. Bake for 20 minutes until the cheese is golden and the top potatoes are crispy in bits. Serve immediately.

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.

TARTIFLETTE

Steps:

• Preheat the oven to 375 degrees F. Trim the tips off the garlic, then place them in a small foil pouch and drizzle with olive oil. Wrap the garlic and bake until the cloves are browned and soft, 25 to 30 minutes. Remove and let cool. Scoop out the flesh with a fork and mash in a small bowl, then set aside.
• While the garlic is roasting, peel and slice the potatoes into 1/2-inch slices. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce the heat to medium low and simmer until just tender, about 15 minutes. Check the tenderness with a fork every 5 minutes; the potatoes should not get too soft as to lose their shape. Drain the potatoes and allow them to steam dry.
• Heat the canola oil in a large frying pan over medium heat. Add the bacon and cook, stirring occasionally, about 5 minutes. Add the onions to the pan and stir constantly until the onions soften and are slightly browned, about 10 minutes.
• Pour in the wine and continue stirring for about 2 minutes, and then blend in the creme fraiche. Place the cheese directly on top of the mixture, rind-side up, and let melt; do not stir the cheese while it is melting. Add the nutmeg, pepper and some salt. Once the cheese is completely melted, add the sliced potatoes and mashed garlic and stir very gently to keep the potatoes intact. Once everything is mixed together, let brown for about 5 minutes.