Molten French Camembert Potato Gratin With Bacon And Onions Food

TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO GRATIN

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.

SAVORY SWEET POTATO GRATINS WITH CREME FRAICHE, ONIONS, AND BACO

Steps:

• Lightly grease 2 individual baking dishes (that hold roughly 1 1/2 cups) or an 8 x 8 baking pan. Preheat the oven to 350 degrees.
• In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
• In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche.
• Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
• Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese.
• Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.

TARTIFLETTE (FRENCH POTATO, BACON, AND CHEESE CASSEROLE)

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.

FRENCH POTATO GRATIN

Steps:

• Peel and slice potatoes thinly.
• Use a food processor if available.
• Lightly grease an ovenproof casserole.
• Layer potato slices in casserole, sprinkling each layer with salt, pepper and nutmeg.
• Press garlic over mixture.
• Add cream and milk.
• You may prepare ahead of time up to this step.
• Bake at 400 degrees F for about 40 minutes, or until potatoes are soft and creamy and golden brown on surface.

GARLIC & WINE POTATO GRATIN

Steps:

• Preheat oven to 375 degrees F.
• In a skillet, saute onion and garlic in butter until soft, about 10 to 15 minutes.
• Add potatoes, broth, wine, sherry, thyme and salt and pepper to taste.
• Cook, covered, for 10 minutes.
• Transfer the mixture into an 8x8 baking dish, or round pie dish.
• Bake until potatoes are golden, soft and most of the liquid has been absorbed, about 50 minutes.
• If you wish, sprinkle potatoes with a little grated Parmesan or Manchego cheese and return to oven until cheese is melted and lightly browned.