Mary Cadogans Tartiflette Food

MARY CADOGAN'S TARTIFLETTE

Mary Cadogan's tartiflette image

A creamy and comforting oven bake of potatoes, cream and bacon - originating from France's Haute-Savoie region

Provided by Mary Cadogan

Time 55m

Number Of Ingredients 5

Ingredients

750g potato
1 onion
6rashers smoked back bacon
250g reblochon cheese or pont l'évêque cheese
142ml tub single cream

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.

Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium

TARTIFLETTE

Tartiflette image

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

Ingredients

2 tablespoons unsalted butter, softened, divided
1/3 medium yellow onion
2 slices bacon, about 4 ounces
3 Yukon Gold potatoes
kosher salt
1 cup heavy cream
1 pound Reblochon cheese

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.

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