Tartiflette Recipes

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FRENCH TARTIFLETTE



French Tartiflette image

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

3 large potatoes, peeled and sliced
7 slices bacon, chopped
1 tablespoon butter
1 large onion, sliced
¼ cup white wine
2 tablespoons creme fraiche
1 (8 ounce) round Reblochon cheese
salt and ground black pepper to taste

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

TARTIFLETTE



Tartiflette image

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

1kg/2lb 4oz Charlotte potatoes, peeled
250g/8oz bacon lardons
2 shallots
1 garlic clove
100ml/3½fl oz white wine
200ml/7fl oz double cream
sea salt and freshly ground black pepper
1 whole Reblochon cheese (about 450g/1lb), sliced

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.

TARTIFLETTE



Tartiflette image

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

1kg (about 2 lbs.) Maris Piper potatoes, peeled and cut into slices about 1.5cm thick
2 tablespoons sunflower oil
1 large Spanish onion, thinly sliced
250g (about 2 cups) pancetta, sliced into strips
4 garlic cloves, chopped
100ml (about ½ cup) dry white wine
1 bay leaf
200ml (about 1 cup) heavy cream
450g (about 1 lb.) Reblochon cheese, cut into ½ cm (about ¼ in.)-thick slices, don't remove the rind

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.

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

TARTIFLETTE



Tartiflette image

This potato recipe is based on tartiflette, a Savoy dish. Waxy potatoes are simmered with white wine, onion and lardons, then smothered with a heady cheese like reblochon and baked until bubbly and brown. I varied mine, adding thyme and using an aromatic cow's milk cheese, Hooligan, from Cato Corner Farm's stand at the Union Square Greenmarket.

Provided by Amanda Hesser

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

Sea salt
2 pounds waxy potatoes, like fingerlings, peeled
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 cup diced bacon (about 3 slices)
1 tablespoon chopped thyme
3/4 cup white wine
Butter, for buttering gratin dish
1/4 cup cream
1/2 pound fragrant semisoft cow's milk cheese

Steps:

  • Preheat oven to 450 degrees. Fill a large pan with water, season with generous amount of salt. Add potatoes, and bring to a simmer. Cook until potatoes are almost tender but still slightly firm in center, about 10 minutes. Drain and slice thickly.
  • Return pan to medium heat. Add oil, onion and bacon, and stir. Cook until onion softens and bacon begins to brown. Fold in potatoes and thyme. Cook for 5 minutes. Pour in wine, and reduce until almost gone. Season potatoes with salt, if needed. (If potatoes are not yet cooked through, place a lid on pan and cook over low heat until tender.)
  • Butter a medium gratin dish. Pour in potato mixture and spoon over cream. Cut rind from cheese, and slice into large, thin wedges. Lay cheese over potatoes. Bake until cheese is melted, bubbling and golden brown.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 13 grams, Sodium 347 milligrams, Sugar 1 gram, TransFat 1 gram

MARY CADOGAN'S TARTIFLETTE



Mary Cadogan's tartiflette image

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

750g potato
1 onion
6rashers smoked back bacon
250g reblochon cheese or pont l'évêque cheese
142ml tub single cream

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

CREAMY TARTIFLETTE



Creamy tartiflette image

This rich and luxurious potato dish straight out of the French Alps makes an indulgent supper for two

Provided by Orlando Murrin

Categories     Supper

Time 50m

Number Of Ingredients 8

2medium waxy potatoes , about 350g/12oz (try Vivaldi)
2 tbsp olive oil
1large onion , sliced
175g smoked back bacon , not too thinly sliced, rind removed, cut into 1cm strips
100g vignotte cheese , cut into 1.5cm cubes (including the rind)
100ml double cream
sprinkling of crushed chilli (optional)
25g fresh white breadcrumb

Steps:

  • Peel and thickly slice the potatoes into about 1.5cm slices. Boil them in salted water for 6-8 minutes until just tender, then drain.
  • While the potatoes are boiling, heat the oil in a large frying pan. Fry the onion over a medium heat for 5 minutes until it becomes transparent. Add the bacon to the pan and carry on frying for 5-7 minutes, stirring occasionally, until the onion turns lightly golden. With a slotted spoon, remove the onions and bacon from the pan to a bowl, leaving as much fat in the pan as possible.
  • Heat the grill to high. Add the potatoes to the pan and brown briefly in the fat. If your potatoes are on the floury side they may break up or stick a bit, but this isn't a problem, just keep everything moving and avoid too many burnt bits. Return the onions and bacon to the pan and lightly mix everything together.
  • Nestle the chunks of cheese among the potatoes and bacon then drizzle with the cream. Sprinkle with the chilli, if using, then evenly scatter over the breadcrumbs. Protect the pan handle with foil if necessary and grill for 5 minutes, until lightly browned and just on the point of bubbling.
  • Transfer to plates with a wide spatula - no hurry, the dish will not spoil - and savour with a glass of wine.

Nutrition Facts : Calories 876 calories, Fat 66 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 4.17 milligram of sodium

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



Tartiflette image

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

Kosher salt
Unsalted butter, at room temperature
2 cups Yukon gold potatoes, cut into 1/4-inch-thick slices
12 ounces thick-cut bacon, cut into lardons
1 red onion, peeled and thinly sliced
3 to 4 pieces Swiss chard, washed, trimmed and sliced
8 ounces gruyere cheese slices
1 cup cream
One 8-ounce round reblochon cheese, sliced into 1/4-inch-thick slices

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



Tartiflette image

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

8 ounces thick-cut bacon, diced
2 medium yellow onions, diced (about 2 1/2 cups)
2 garlic cloves, finely grated or minced
1 teaspoon finely chopped fresh thyme leaves
Pinch of freshly grated nutmeg
2 pounds Yukon gold or other waxy potatoes, peeled and cut into 1-inch cubes (about 5 1/2 cups)
3/4 cup dry white wine
Kosher salt and black pepper
8 to 10 ounces soft cow's milk cheese with a bloomy rind, such as Reblochon, Camembert or Brie
1/2 cup crème fraîche

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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From ahedgehoginthekitchen.com


TARTIFLETTE - DAVID LEBOVITZ
2020-12-23 Slice the potatoes and 1/2 - 3/4-inch (1,5-2cm) slices and lay half of them in a single layer in the baking dish. Season very lightly with salt (the cheese and bacon will add a fair amount of salt) and freshly ground black pepper. Strew half of the onion mixture over the potatoes and half of the bacon.
From davidlebovitz.com


TARTIFLETTE | FRENCH RECIPES | GOODTO
2019-09-20 Method. Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but not too soft. Drain and cool. Meanwhile fry the onions in the oil for 10 minutes until transparent and soft but not browned. Add the bacon and fry for another 2-3 minutes. Preheat the oven to 210°C/410°F/Gas Mark 5.
From goodto.com


TARTIFLETTE SAVOYARDE - CHEZ LE RêVE FRANçAIS
2020-10-21 Bring to the boil and simmer for 10- 15 minutes until tender.about 10-15 minutes. Drain and leave to cool then slice. Finely chop the shallots and garlic. Put the shallots in a frying pan with the lardons. Fry over a medium heat for about 5 minutes until golden, then add the minced garlic for 1 minute.
From chezlerevefrancais.com


TARTIFLETTE RECIPE - SERIOUS EATS
2022-02-28 Peel potatoes and cut into 1/2-inch thick rounds. In a large pot, cover potatoes with cold water. Season generously with salt, add thyme, and bring to a gentle simmer over medium heat. Cook at a bare simmer until potatoes are just tender and can be easily pierced with a paring knife, about 25 minutes. Discard thyme, drain potatoes, return to ...
From seriouseats.com


TARTIFLETTE - A CREAMY FRENCH CASSEROLE | GREEDY GOURMET
2017-04-17 A tartiflette recipe is genuinely perfect for the cloudy and rainy April in the UK. It is a hearty and sophisticated dish that requires some preparation, the most tedious task being cleaning the potatoes. As the tartiflette comes out of the oven, it is visually stunning! With the golden layer on top, it makes you want to sink the knife into the ...
From greedygourmet.com


TARTIFLETTE RECIPE | OLIVEMAGAZINE
2021-07-15 To make the confit potatoes, heat the oven to 180C/fan 160C/gas 4. Season the potatoes with smoked salt and black pepper. Put the butter in a pan and cook over a medium heat for 5-10 minutes, whisking, until browned and smelling nutty. Pour into a small baking tray, add the potatoes, mix well, cover with a double layer of foil and seal tightly.
From olivemagazine.com


QUEBEC’S CHEESE TARTIFLETTE | RICARDO
Preparation. In a large saucepan, cook the potatoes in salted water until they are tender. Shock them into cold water to cool and drain. Peel and cut into 1-cm (1/2-inch) slices. With the rack in the middle position, preheat the oven to 170 °C (325 °F). Butter a 33 x 20-cm (13 x 8-inch) baking dish. In a large skillet, brown the bacon in the oil.
From ricardocuisine.com


TARTIFLETTE SAVOYARDE - TRADITIONAL FRENCH FOOD
Tartiflette Savoyarde. by Leyla (www.women-on-the-road.com) This is a traditional alpine recipe, especially delicious in the lodge after a day of skiing or snowshoeing. Ingredients * 1 kg potatoes * 1 small packet bacon bits * 2 small/1 large onions * 1 small glass of wine * 1 small tub of cream * 1 reblochon cheese Method
From traditionalfrenchfood.com


TARTIFLETTE RECIPE | TASTE OF FRANCE
2022-02-04 1 Preheat oven to 200oC/400F/Gas 7. 2 Give the potatoes a wash, put into a pan and cover with cold water then add a good pinch of salt. 3 Bring to the boil, and simmer gently for 10 – 15 minutes or until the potatoes are almost cooked but still slightly firm. 4 Remove the pan from the heat, drain away the water using a colander and allow the ...
From tasteoffrancemag.com


TARTIFLETTE TART WITH RYE PUFF PASTRY | KING ARTHUR BAKING
Instructions. Preheat the oven to 400°F. Line a baking sheet with parchment. To make the filling: Place the potatoes on the baking sheet and bake for 30 to 45 minutes, until their flesh is soft and yields when poked with a fork. Remove the potatoes from the oven; leave the oven on.
From kingarthurbaking.com


TARTIFLETTE - CTV
Preheat your oven to 400°F and set a large pot of cold water on the stove.Add the potatoes to the pot, season the water with salt, and cover with a lid. Bring the potatoes to a boil over high heat and cook until tender, 15 to 20 minutes. Drain the potatoes and allow them to cool slightly before slicing about 1/4-inch thick.
From more.ctv.ca


TARTIFLETTE RECIPE - IN TARTIFLETTE WE TRUST | OVO NETWORK
2018-12-14 The original recipe for tartiflette in fact only came about in the 1980s from Le Syndicat Interprofessionnel du Reblochon, to help the producers sell more cheese. It is said to be based on the more traditional Savoyarde dish Pela, which has only the reblochon cheese, potatoes and onions.
From ovonetwork.com


TARTIFLETTE - TASTE OF SAVOIE
2013-03-10 Tartiflette. Here is a recipe for a Tartiflette for 4 people – which is a combination of several recipes that I have found. Ingredients 1 kg Potatoes 1 whole Reblochon 200g bacon lardons 1 onion 200ml of creme fraiche splash of milk. Method. Peel the potatoes and cut them into evenly sized pieces. Cook the bacon lardons, no need for any oil as they make enough of …
From tasteofsavoie.com


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