Tartiflette French Cheese And Potato Casserole Food

TARTIFLETTE (FRENCH CHEESE AND POTATO CASSEROLE)

Tartiflette (French Cheese and Potato Casserole) image

This French cheese and potato casserole is called tartiflette in France: potatoes combined with fried onions and bacon, smothered with delicious French cheese, and baked to golden deliciousness! All you need is a green salad on the side.

Provided by Valerie

Categories World Cuisine Recipes European French

Time 1h25m

Yield 6

Number Of Ingredients 7

Ingredients

2 pounds potatoes
1 tablespoon vegetable oil
2 onions, sliced
3 ½ ounces bacon, diced
1 ½ cups dry white wine
salt and ground black pepper to taste
4 slices Reblochon cheese

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled. Peel and slice potatoes.
Heat oil in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add potatoes and bacon, cover, and simmer over medium-low heat for 15 minutes. Add wine, salt, and pepper.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
Transfer potato mixture to the prepared baking dish and cover with Reblochon cheese.
Bake in the preheated oven until cheese is melted and slightly browned, about 30 minutes.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 35.3 g, Cholesterol 24.1 mg, Fat 10.9 g, Fiber 4.6 g, Protein 10.9 g, SaturatedFat 5 g, Sodium 377.6 mg, Sugar 5.1 g

TARTIFLETTE (FRENCH POTATO, BACON, AND CHEESE CASSEROLE)

Tartiflette (French Potato, Bacon, and Cheese Casserole) image

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

Ingredients

1 tablespoon butter
3 pounds whole russet potatoes
12 ounces thick cut bacon, cut into 1/2-inch pieces
2 large onions, thinly sliced
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
½ cup dry white wine
¾ cup creme fraiche
1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese

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

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