TARTIFLETTE
Try serving this French-style cheesy potato bake with pickled onions, gherkins and charcuterie.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 8
Steps:
- For the tartiflette, preheat oven to 200C/400F/Gas 7.
- Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
- Drain and set aside to cool slightly.
- Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
- Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.
- Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.
LONDON TARTIFLETTE
You don't have to be on a ski slope to enjoy this gooey, cheesy dish from The Cornershop Cookbook. All the ingredients can be sourced from your local shop, and when combined in this recipe result in a cheesetastic tartiflette, London-style.
Provided by Caroline Craig & Sophie Missing
Categories Dinner, Main Course
Time 50m
Number Of Ingredients 1
Steps:
- Preheat the oven to 180°C /gas 4. Grease a large ovenproof pie dish with butter. Peel the potatoes and slice into thin rounds. Place in a large pan and cover with the milk. Add a pinch of salt and pepper and the nutmeg, and simmer on a low heat for about 15-20 minutes until they are just cooked, stirring occasionally to make sure no slices get stuck to the bottom. Stir in the cream, then turn the heat off. While the potatoes and cooking, melt the knob of butter in a frying pan on a medium heat. Thinly slice the onion and add to the pan. Snip the bacon rashers into pieces while the onion gets a cooking head start, then add to the same frying pan with the garlic. Cook for a further few minutes, then remove from the heat and set aside. When the potatoes are tender and you have added the cream, gently stir in the cooked onion, bacon and garlic. Pour the potato mix into the greased pie dish, spreading evenly. Finally, cut the cheese into slices and slot in-between the top lateral potato slices. Bake for 20 minutes until the cheese is golden and the top potatoes are crispy in bits. Serve immediately.
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
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.
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 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.
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- Preheat the oven to 180°C/fan 160°C/350°F/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 leaves, reserving a few to garnish. Place the thyme, cream, milk and garlic in a large pan. Bring to a simmer, add the potatoes, then cover and cook for 5 minutes. Stir in the bacon and onions and season with freshly ground black pepper. Place half the potato mixture in the base of the prepared dish, then top with half the sliced cheese. 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. Garnish with the remaining thyme and serve immediately.
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