Tartiflette
"This is what I like to think of as the French answer to scalloped potatoes. It comes from the Haute Savoie region of France and can be very rich, although this is a slightly lighter version than others I've seen. I have also had tartiflette as a vegetarian dish by substituting some root vegetables for the bacon."
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
directions
- Cook the potatoes in boiling water until a little undercooked.
- Reserve.
- Melt the butter in a sauté pan and gently cook sliced onion and lardons, without letting them brown.
- Slice the potatoes thickly, add them and continue to cook gently for 10 minutes.
- Add the white wine and allow to reduce.
- Season with salt and pepper.
- Preheat the oven to moderately hot, butter a gratin dish, and put the potato mixture in it.
- Pour over the cream.
- Place the cheese on top and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes.
- Serve with a lightly dressed green salad.
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Reviews
-
One of my fave OAM dishes. I have been making this for about 8 years, and this is pretty much exactly the recipe I use, only I use half a wheel of Reblechon instead of one kilo, and it MUST be Reblechon(note the spelling) or it is not a Tartiflette, and cut it in half length wise, and put it on top, with the skin sides up. The rest I make exactly as per instructions. Qu'est-ce que c'est bon, le reblechon! -
I am a French teacher and I like this recipe for use in a crock pot with Muenster cheese which is popular with my students and the faculty. -
I must say, I did not enjoy this dish as much as I thought I would. I did use Reblochon (which I love) but found it overpowered everything else and that was pretty well the only taste, with the exception of the lardons. I think a combination of the reblochon with 1 or 2 other, milder cheeses would be very nice. Also had to up the cream to about twice called for to keep the dish moist enough.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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