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
REBLOCHON TARTS WITH BACON & FINGERLING POTATOES
F&W Magazine, October 2008 edition. Terrence Brenan s the author of this recipe as it originally appeared in this edition. From Pairing of the Day: October 2008, Strategies for Cooking with Cheese. With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish that's great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cow's-milk cheese Saint-Andre. Wine suggestions: the earthy, berry-rich flavors of Pinot Noirs from California's Santa Lucia Highlands work well as partners for washed-rind cheeses like the Reblochon in this tart. Jason Miller likes to pour the silky 2005 Logan Pinot Noir. The floral 2006 Morgan Twelve Clones is an equally good option Now that I have finished with the preliminaries I have to say these were delicious - with cheese being melted over the caramelized onions was a real treat - to say the least. ;)
Provided by Manami
Categories Savory Pies
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, cover the potatoes with cold water and bring to a boil.
- Cook over high heat until tender when pierced with a knife, about 15 minutes.
- Drain, then peel and thinly slice crosswise.
- Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels.
- Cut the slices in thirds.
- Preheat the oven to 375°F
- Pour off the bacon fat in the skillet and add the oil.
- Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching.
- Transfer the onion to a bowl; season with salt, pepper, & crushed red pepper flakes.
- Line a baking sheet with parchment paper.
- On a lightly floured work surface, roll out the puff pastry to an 11-inch square.
- Using a plate as your guide, cut out four 5-inch rounds.
- Transfer the rounds to the prepared baking sheet and prick them all over with a fork.
- Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden.
- Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.
- Top the pastry rounds with the onion, potato slices, bacon and cheese.
- Bake for about 10 minutes, until the cheese is melted and the pastry is browned.
- Transfer the tarts to plates; serve hot or warm.
REBLOCHON TARTS WITH BACON AND FINGERLING POTATOES
Steps:
- 1. In a small saucepan, cover potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with knife,about 15 min. Drain, peel then slice thinly crosswise 2. Meanwhile in a medium skillet cook bacon until crisp, 5 min transfer to paper towels. Cut slices into 1/3s 3. Preheat oven to 375. Pour out bacon fat and add oil. Add onion and cook over medium heat stirring frequently until softened and browned, 15 min. Add water as nessicery, 1 tbs at a time to prevent scorching, transfer onion to bowl 4. Line a baking sheet with parchment paper. On a lightly floured surface roll out puff pastry to an 11 inch square. Using a plate as a guide cut 4 5-inch rounds. Transfer to baking sheet and prick all over with a fork 5. Bake rounds for 8 min till puffed/ light gold. Use back of fork to deflate rounds, bake 4 more min 6. Top with onion, potato, bacon, cheese. Bake 10 min
ROASTED GARLIC FINGERLING POTATOES WITH A TOUCH OF BACON
TOTAL Comfort food here! This easy side consists of potatoes accompanied by onion, just a touch of bacon, garlic and fresh sage.
Provided by Rita1652
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Place all ingredients in a roasting pan.
- Place in oven for 15 minutes.
- Toss all ingredients and roast for 15 more minutes. Roast till fork tender and crisp!
Nutrition Facts : Calories 149.7, Fat 6.5, SaturatedFat 2.2, Cholesterol 9.6, Sodium 330.7, Carbohydrate 19.4, Fiber 3, Sugar 1.9, Protein 3.7
BACON, POTATO AND CHEESE TART
A great side dish with almost any meat. My grandmother used to make this using Swiss cheese. I've found that using Fontina cheese adds better flavor without those Swiss cheese strings.
Provided by BAREFOOTBLONDE
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
- Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
- Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.
Nutrition Facts : Calories 432.5 calories, Carbohydrate 15.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Fiber 1.9 g, Protein 13.4 g, SaturatedFat 13.6 g, Sodium 675.1 mg, Sugar 0.9 g
REBLOCHON TARTS WITH BACON AND FINGERLING POTATOES
Steps:
- In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise. Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels. Cut the slices in thirds. Preheat the oven to 375°. Pour off the bacon fat in the skillet and add the oil. Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching. Transfer the onion to a bowl; season with salt and pepper. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to an 11-inch square. Using a plate as your guide, cut out four 5-inch rounds. Transfer the rounds to the prepared baking sheet and prick them all over with a fork. Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden. Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set. Top the pastry rounds with the onion, potato slices, bacon and cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.
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REBLOCHON TARTS WITH BACON AND FINGERLING POTATOES RECIPE
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 4
- In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.
- Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels. Cut the slices in thirds.
- Preheat the oven to 375°. Pour off the bacon fat in the skillet and add the oil. Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching. Transfer the onion to a bowl; season with salt and pepper.
- Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to an 11-inch square. Using a plate as your guide, cut out four 5-inch rounds. Transfer the rounds to the prepared baking sheet and prick them all over with a fork.
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