TARTIFLETTE
A very easy recipe to make, perfect for a winter's day. I first tried tartiflette whilst in a small cafe in Lille. I had to ask for the recipe as I enjoyed it so much! It originates from the Savoie region of France - a fairly new French dish, created by the makers of Reblochon cheese during the 80's. Reblochon cheese can be hard to get hold of so I've recommended substitutes which work equally well. However, if you can get hold of Reblochon it's well worth it.
Provided by girl-razor
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel the potatoes and boil in salted water until just tender. Drain them and when they're cool enough, slice.
- Heat half the butter and oil together in a frying or saute pan and fry the potatoes until golden. Season with salt and pepper and put them into a shallow ovenproof dish.
- Heat the rest of the butter and oil in the same saute pan and cook the lardons over a fairly high heat to colour them well. Turn the heat down, add the onion and cook it until soft and just beginning to colour. Throw in the garlic and cook for another couple of minutes. Whilst cooking add white wine, normally about 1/2 a glass is sufficient.
- Cut the reblochon into slices and trim the rind. Dot spoonfuls of creme fraiche all over the potatoes and cover with the slices of reblochon. Bake in an oven, pre-heated to 190 C, for 15 minutes. The cheese should be melted and bubbling. Serve immediately.
Nutrition Facts : Calories 501.9, Fat 25, SaturatedFat 12.3, Cholesterol 50.4, Sodium 132.2, Carbohydrate 63, Fiber 7.9, Sugar 4.3, Protein 7.5
TARTIFLETTE
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
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.
TARTIFLETTE -- THE INDULGENT VERSION
I have also posted a lighter version of this classic French dish (if you can call any version of it "light") but this is the truly indulgent way to make it. Don't even think of looking at that calorie count. Just sit back and enjoy.
Provided by Sackville
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Saute onions and bacon in some butter.
- Grease a gratin dish with some butter, then put a layer of potatoes, salt and pepper.
- Spread the cooked onions and salt pork, then half of the cheese.
- Cover with another layer of potatoes, salt and pepper.
- Pour the cream on top and finish with the rest of the cheese.
- Bake at 350F for about 30 minutes.
FRENCH TARTIFLETTE
This is a delicious French dish. I think an American would call it a potato casserole of some type. Now that I am in France, I am trying to experiment for my honey's sake!
Provided by drodrigues101
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Preheat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
- Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated. Remove from heat.
- Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the creme fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole.
- Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes. Season to taste with salt and pepper and serve hot.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 53 g, Cholesterol 76.3 mg, Fat 26.4 g, Fiber 6.7 g, Protein 23.5 g, SaturatedFat 14.6 g, Sodium 889.3 mg, Sugar 4.4 g
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- Preheat the oven to 350 F. Place the potatoes in the pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into small dice and set aside.
- In the sauté pan, cook the bacon over high heat until browned. Drain, leaving 1 tablespoon of fat in the skillet and add the onion. Cook over moderately high heat for about 5 minutes until golden brown then add the bacon and wine and cook for another 5 minutes, stirring occasionally. Add the potatoes and season with salt and pepper.
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