TARTIFLETTE (FRENCH POTATO, BACON, AND CHEESE CASSEROLE)
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
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
TARTIFLETTE
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Provided by Tom Parker Bowles
Categories HarperCollins Side Christmas Casserole/Gratin Easter Potato Cheese Pork Bacon Garlic Milk/Cream Dinner Soy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the sliced potatoes in a large pan of boiling salted water for 10-12 minutes, until just tender but not breaking up. Drain and set aside.
- Meanwhile, heat the oil in a large, ovenproof frying pan (or an ovenproof dish), then add the onion and cook for 8-10 minutes until translucent. Add the pancetta and cook for another 5 minutes, then stir in the garlic. Continue on the heat, stirring occasionally, until the bacon is cooked through and the onions turn lightly golden.
- Drain off any excess fat. Raise the heat, then pour the white wine into the pan and add the bay leaf. Cook for a couple of minutes, stirring to deglaze the pan, until the wine has reduced by about a third. Add the cream and simmer until that has reduced by about a third too. Remove the pan from the heat and add the potatoes, stirring carefully to coat them with the creamy mixture - it doesn't matter if they start to break up a little. Remove the bay leaf and season the mixture to taste.
- Nestle about two-thirds of the chunks of cheese in among the potatoes and onions, then scatter the rest over the top. Transfer the pan to the oven and bake for about 15 minutes at 180°C/Gas Mark 4, until golden brown and bubbling.
- Leave to settle for a few minutes, then serve with a salad of vinaigrette-dressed Little Gems and a few cornichons to cut through the creaminess of the Reblochon.
- Enjoy with a Burgundian oaked Chardonnay such as St Véran.
MARY CADOGAN'S TARTIFLETTE
A creamy and comforting oven bake of potatoes, cream and bacon - originating from France's Haute-Savoie region
Provided by Mary Cadogan
Categories Lunch, Main course, Supper
Time 55m
Number Of Ingredients 5
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
This is dish inspired by the reblochon cheese makers in the Haute Savoie. Basically a potato, bacon, onion and cream gratin topped with reblochon cheese. But I added the chard as a flavor agent.
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
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 - ALPINE MELTED CHEESE, BACON AND POTATO GRATIN
Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes - or at least a brisk winter's morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-)
Provided by French Tart
Categories One Dish Meal
Time 50m
Yield 1 Tartiflette, 4 serving(s)
Number Of Ingredients 11
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.
TARTIFLETTE
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
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.
TARTIFLETTE
This Alpine potato and bacon casserole bakes up golden and gloriously gooey thanks to the slices of soft, pungent rind cheese nestled on top. More traditional recipes call for boiling the potatoes separately in one pot, browning the onion and bacon in a skillet, and then combining everything into a casserole dish for baking. This streamlined version accomplishes it all in one large sauté pan. Serve this with a leafy salad of peppery, bitter greens to cut the richness.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Add bacon to a cold (10- to 12-inch) skillet and place the pan over medium heat. Let bacon cook until some of the fat renders and the edges turn golden, about 7 to 10 minutes. (You're not looking to crisp the bacon.)
- Add onions to the pan and raise the heat to medium-high. Cook, stirring occasionally, until golden and soft, about 10 minutes longer. Stir in garlic, thyme and nutmeg, and cook for another minute until fragrant.
- Add potatoes, wine, 1/2 teaspoon salt and 1/2 teaspoon pepper, and toss until well combined. Cover the pan and cook, stirring every once in a while so nothing sticks, until potatoes are just tender and the liquid has mostly evaporated, 20 to 25 minutes. If the pan dries out while the potatoes are cooking, add a splash or two of water.
- Leaving the rind on, cut the cheese into slices or wedges. Stir crème fraîche into the potatoes, then nestle the cheese in evenly. Transfer the skillet to the oven and bake, uncovered, until the cheese melts and the potatoes are very tender, 25 to 35 minutes. Serve hot or warm.
CHEESE BACON&THYME TARTIFLETTE
Combine smoked bacon and French mountain cheese to make this warming Alpine-style dish.
Provided by miss_sarahlouise
Time 1h5m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C, gas mark 4, and lightly grease a 1.5-litre ovenproof dish. Heat the oil in a frying pan and fry the bacon and onion over a medium heat for 4-5 minutes until beginning to brown.
- Chop the thyme, reserving a few leaves for garnish. Place the thyme, cream, milk and garlic in a large pan. Bring to a simmer, then add the potatoes, cover and cook for 5 minutes. Stir in the bacon and onions and season with a little freshly ground black pepper. Place half the potato mixture in the bottom of the dish, then place half the sliced cheese over the potatoes. Repeat, finishing with a layer of cheese.
- Bake in the oven for 40-45 minutes, until the potatoes are tender when pierced with a knife and the top is golden brown. Garnish with the remaining thyme, and serve with Waitrose Tenderleaf Salad and some chunks of Grand Mange Blanc bread.
- TIPS:
- This dish can be assembled ready to cook several hours in advance or the day before. Cool, then cover with clingfilm and leave in the fridge until required. Allow 10-15 minutes extra time in the oven if cooking straight from the fridge, then continue from step 3.
- Peel the potatoes if you prefer.
- The Reblochon could be replaced with Brie or Chaumes.
TARTIFLETTE (FRENCH CHEESE AND POTATO CASSEROLE)
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
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
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- Preheat oven to 200°C/400°F. Add potatoes to a pot of cold water. The water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and let boil for approx. 10 - 15 min., or until fork tender. Drain and let cool.
- In the meantime, peel and mince onions and garlic. Roughly chop bacon. Heat olive oil in a large pan over medium heat and sauté bacon and onions for approx. 3 min. Add garlic and sauté for 2 min. more. Deglaze with white wine and let cook for approx. 2 min.
- Peel and slice cooked, cooled potatoes. Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon-onion mixture. Layer over half the sliced Reblochon and repeat the process with remaining ingredients. Cover with milk and bake at 200ºC/400ºF for approx. 30 – 40 min., until the top is golden brown. Enjoy!
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