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This rich creamy potato dish is divine…it’s become a favorite of mine and is a definite winner in my books. So, if you ever find yourself in a French restaurant I would highly suggest ordering this delicious tartiflette as a side. But of course, you don’t have to wait for a trip to France to sample this delightful dish, just follow the simple recipe below and you’ll have yourself a classic French meal on your own table.
The name Tartiflette may have been derived from the Piedmontese word for potato ‘tartiflâ’. Apparently, this dish was created in the 1980s to increase the sales of French reblochon cheese (made from cow’s milk) in the Savoy region of the Alps, and it was a great success. The original recipe includes potatoes, onions, lardons (bacon), garlic, salt, pepper and the reblochon cheese which is all baked and a perfect dish for cold winter nights.
It’s difficult to find reblochon cheese in the U.S. and so I use BRIE cheese which is the closest in texture and consistency.
|Source||Adapted from BBC Good Food|
1. Bring potatoes to a boil in salted water, let simmer for about 15 minutes until just tender. Drain and set aside
2. While potatoes are boiling, cook the bacon in a large skillet for 5 – 7 minutes. Add onions, sauté until translucent. Add the wine and continue to cook until it has evaporated
3. Remove from heat, stir in the cream and set aside
4. Melt 2 tbsp of butter and sauté potatoes until golden brown. Season with a little salt and pepper
5. Preheat the oven to 400°F
6. Rub a cut garlic clove on a baking dish
7. Layer half of the potatoes into the dish, add half of the bacon and onion mixture
8. Cut cheese into slices and layer half on top of potatoes
9. Add remaining potatoes, bacon and onion mixture
10. Top with cheese
11. Bake for 30 minutes or until cheese is melted
12. You can finish cooking under the broiler for extra crispiness