Tartiflette The Indulgent Version Recipes

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TARTIFLETTE



Tartiflette image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

2 yellow onions, thinly sliced
1 cup dry white wine
3 tablespoons creme fraiche
1/2 round Reblochon cheese, sliced lengthwise
Pinch ground nutmeg
Pinch freshly ground black pepper
2 to 3 large unpeeled cloves garlic
Olive oil, for drizzling
2 1/2 pounds waxy potatoes, new or round white potatoes
Kosher salt
1 tablespoon canola oil
1 1/4 cups diced smoked bacon

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 (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

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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