A Winter Dish Of Potatoes Onions And Melted Cheese Recipes

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TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO GRATIN



Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin image

Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes - or at least a brisk winter's morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-)

Provided by French Tart

Categories     One Dish Meal

Time 50m

Yield 1 Tartiflette, 4 serving(s)

Number Of Ingredients 11

1 1/2 kg potatoes
1 large onion, peeled and finely diced
200 g smoked lardons (8 ozs) or 200 g smoked streaky bacon, diced (8 ozs)
25 g butter (1 oz)
1/4 pint white wine (1 wine glass)
4 tablespoons creme fraiche or 4 tablespoons sour cream
1 garlic clove, peeled and cut in half
sea salt
fresh ground black pepper or fresh ground black pepper
fresh ground black pepper
1 ripe reblochon cheese

Steps:

  • Preheat the oven to 200°C/400°F/gas mark 5.
  • Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.
  • Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown. When they are cooked, discard the fat and add the glass of wine and the creme fraiche and mix well.
  • Drain the potatoes and as soon as they are cool enough to handle peel them - the quicker the better. Slice thinly across.
  • Choose an ovenproof earthenware dish and rub it well with the cut halves of garlic. Layer half the sliced potatoes across the base, season them with salt and freshly ground black pepper, then scatter over half the onion and bacon mixture.
  • Cut the Reblochon cheese in half through the centre of the cheese, leaving you with a cut edge and a skin/rind edge, then lay one half of the cheese on top of the potato, bacon and onion mixture. Add the remaining bacon and onion mixture followed by the rest of the potatoes and more seasoning.
  • Place the remaining half of cut Reblochon cheese skin/rind side up on top of the potatoes. Bake for 10 minutes, then reduce the heat to 180C/350'F/gas mark 4 for a further 20-25 minutes. The Reblochon should melt within its skin and the cheese drip down throughout the dish, while the potatoes will become crispy and golden brown.
  • Tartiflette is a filling dish and all you really need to go with it is a mixed green salad, crusty French bread and a selection of pickles.

A WINTER DISH OF POTATOES, ONIONS, AND MELTED CHEESE



A Winter Dish of Potatoes, Onions, and Melted Cheese image

Yield enough for 4, with greens on the side

Number Of Ingredients 6

baking potatoes - 2 pounds (1kg)
a large onion
olive oil
Gruyère or other firm cheese - 5 ounces (150g), cut into small pieces
grated Parmesan - a small handful
greens, such as kale, spinach, or dark green cabbage - 4 large handfuls

Steps:

  • Bring a large pan of water to a boil while you peel the potatoes and cut them as you would for boiling. Salt the water, add the potatoes, and let them simmer for fifteen to twenty minutes, until just tender enough to take the tip of a knife.
  • Preheat the oven to 350°F (180°C). As the potatoes are cooking, peel the onion, cut it in half and then into thick slices. Warm a little olive oil in a deep Dutch oven or other heavy pot over medium heat, add the onion, and let it soften and color lightly, stirring from time to time so that it does not brown.
  • When the potatoes are tender, drain them, then cut through each one (I do this while they are still in the pan) so that they are roughly bite sized. Add them to the onion pan-if they crumble a bit, that is all to the good-then toss them with the Gruyère. Grind over some salt and black pepper, then scatter with the grated Parmesan.
  • Bake for about thirty-five to forty minutes, until the cheese is melted and the potatoes and onion are golden. You can steam or boil the greens while this is happening, a few minutes before you expect the potatoes to be ready.

CHEESY ONION POTATOES



Cheesy Onion Potatoes image

If you are not a garlic-lover then omit the garlic powder, since the onion soup mix is salty I advise not to add in any extra salt. --- this makes a huge amount, but don't worry there won't be any leftovers! --- make certain to let the dry onion soup mixture sit in the hot melted butter for 30 minutes this will allow the onion flakes to soften, a few more or less potatoes will not matter -- these may also be made in a large greased heavy foil pan and cooked on the outdoor grill ---all amounts may be adjusted to suit taste :)

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 -8 potatoes (quartered or sliced peeled or unpeeled)
1/2 cup butter, melted
1.5 (1 1/4 ounce) packages lipton dry onion soup mix
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper (optional I like to add it in)
1/2-1 teaspoon fresh ground black pepper
2 cups grated cheddar cheese (can use less)
5 large green onions, chopped

Steps:

  • If you are using unpeeled potatoes make certain to wash and scrub the skin, and if you are slicing the potatoes ahead of time and soaking in water the potatoes must be dried with a paper towel before using in this recipe.
  • Place the hot melted butter in a bowl; add in garlic powder,dry onion soup and cayenne pepper; mix to combine and allow to sit for about 30 minutes to soften the onion flakes (you may leave it sit for more time if desired) stir occasionally.
  • Slice the potatoes into quarters, then place in a large roasting pan; sprinkle with freshly ground black pepper.
  • Pour the butter mixture over the potatoes; toss to coat (I use my hands for this).
  • Preheat oven to 400 degrees F.
  • Set oven rack to bottom position.
  • Bake uncovered 30 minutes.
  • Remove and stir the potatoes.
  • Place back in the oven and bake uncovered for another 20- 30 minutes or until just fork tender, removing and stirring another time while cooking (cooking time will depend on the thickness of the potatoes).
  • Sprinkle with cheese and green onions over the hot potatoes.
  • Serve immediately.

Nutrition Facts : Calories 488, Fat 28.5, SaturatedFat 17.8, Cholesterol 80.7, Sodium 1070.8, Carbohydrate 45.2, Fiber 6, Sugar 4.3, Protein 15

MOLTEN FRENCH CAMEMBERT POTATO GRATIN WITH BACON AND ONIONS



Molten French Camembert Potato Gratin With Bacon and Onions image

Pure indulgence & total comfort food! Melted Camembert cheese baked au gratin with potatoes, bacon, onions, wine & creme fraiche! This is my own adaptation of a recipe called Tartiflette; an Alpine Savoy dish which uses Reblochon cheese which I find a bit overpowering in flavour, so I made my own recipe up using Camembert and cutting out butter and full fat cream too! This is a truly lovely meal which is served with crisp green salad and a selection of charcuterie - such as salamis, sausages, pates & terrines. Bring the Poele, the little cooking pot to the table, have everything set out, add some wine & invite friends and family over.......... oh, and don't forget to light the log fire too!

Provided by French Tart

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/4 kg potatoes, peeled
500 g camembert cheese
2 medium onions, peeled & roughly chopped
200 g smoked lardons or 200 g smoked streaky bacon, cubed
5 tablespoons creme fraiche or 5 tablespoons sour cream
400 ml dry white wine
salt
black pepper
1 teaspoon butter, for greasing

Steps:

  • Pre-heat oven to 210C,425°F.
  • Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!
  • Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.
  • Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat. Fry them until the bacon is crispy but not too brown and the onions are tender.
  • Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.
  • Take your Camembert cheese and very carefully slice it into two pieces horizontally.
  • Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.
  • Pour over half of the wine and creme fraiche mixture. Place one half of the whole Camembert on top. Repeat the layer in the same order: potatoes, bacon and onion mixture, wine and creme fraiche mixture and end the layers by placing the last half a Camembert cheese on top.
  • Season with black pepper again and just a pinch of salt if you wish.
  • Bake in a pre-heated oven for about 45 minutes or until the gratin is brown and bubbling.
  • Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!
  • Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine and sausage AND not forgetting crusty bread to mop all those juices up with!
  • Great with a well chilled and dry white wine such as Chablis or Chardonnay.

CHEESY POTATOES WITH ONIONS



Cheesy Potatoes With Onions image

Make and share this Cheesy Potatoes With Onions recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 lbs russet potatoes (peeled and thinly sliced, about 6 medium)
2 medium onions, thinly sliced
1 (6 ounce) package sliced process American cheese
salt and pepper
1 1/4 cups cheddar cheese, shredded
1/4 cup butter
1/4 cup flour
1 pinch cayenne pepper (or to taste)
3 cups warm full-fat milk

Steps:

  • Set oven to 400 degrees.
  • Butter a 13 x 9-inch baking dish.
  • Cook the sliced potatoes in boiling water for about 5 minutes; drain.
  • Layer one-third of the partially-cooked potatoes in bottom of the baking dish, then one-third of onion slices, then one-third of the cheese slices.
  • Sprinkle with salt and pepper, then repeat layers two more times.
  • Sprinkle top with the shredded cheddar.
  • For the sauce; in a medium heavy saucepan melt butter over low heat.
  • Add in flour and cayenne then stir for 1 minute.
  • Slowly add in milk; whisk or stir until bubbly and thickened (about 3 minutes).
  • Pour the sauce over the cheese and potato mixture.
  • Bake for about 35 minutes or until golden.
  • Let stand for 10 minutes before serving.

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