Potatoes Bacon And Brie Tartiflette Style Recipes

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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 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.

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

POTATOES, BACON AND BRIE, TARTIFLETTE STYLE



POTATOES, BACON AND BRIE, TARTIFLETTE STYLE image

Categories     Cheese     Potato     Dinner     Casserole/Gratin     Bacon     Fall     Winter

Yield 3 - 4 servings

Number Of Ingredients 8

1 1/4 pounds potatoes, peeled
1 tablespoons vegetable oil
1/2 medium onion, diced
1/4 pound thick-sliced bacon, diced
1/3 cup white wine
salt and pepper
1/2 pound wheel Brie (or substitute another cheese)
chopped parsley (optional)

Steps:

  • Preheat oven to 350 degrees. Place the potatoes in a large pot, cover with water and bring to a boil. Cook until a paring knife can pierce the potatoes. Remove from heat, drain and set aside until cool enough to handle. Cut the potatoes into a 1/2 to 3/4 inch dice and set aside. In a very large saute pan heat the oil over high heat. Add the onion and cook until softened. Add the bacon and cook until the bacon and onion are both browned. Add the potatoes, the wine and season with salt and pepper. Reduce heat to medium and cook for 10 minutes, stirring occasionally. Remove the mixture from the heat. Place half of the mixture in a large, ovenproof dish. Cut the cheese in half horizontally, so that you have two identical rounds, each with one side of the rind. Cut the wheels into several wedges. Scatter half of the cheese on top of the potato layer, rind side up. Repeat with the remaining potato mixture and the remaining cheese. Bake until the cheese is melted and bubbling, about 20 minutes. Remove from oven, scatter with parsley, if using, and serve hot.

TARTIFLETTE



Tartiflette image

A potato casserole that is a favorite in France. It's a specialty from the Savoie (Alps) region. Perfect for a cold day--especially after a day on the slopes. I use Brie when making it in the U.S. Reblochon cheese is the authentic cheese for the dish, but it's impossible to find in the USA. Raclette cheese mixed with Gruyere is also a good substitute.

Provided by Dan

Categories     Side Dish     Vegetables

Time 1h20m

Yield 12

Number Of Ingredients 7

2 ½ pounds red potatoes, peeled and cut into 1/4-inch slices
1 tablespoon butter
1 yellow onion, diced
½ pound bacon, cut crosswise into 1/4-inch pieces
1 (8 ounce) container creme fraiche
salt and ground black pepper to taste
1 (8 ounce) round Brie cheese, sliced

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain and allow to steam dry for a minute or two, then place in a large bowl.
  • Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the bacon, and continue cooking and stirring until the bacon is browned and beginning to crisp, 2 to 3 more minutes. Mix onion mixture into the potatoes. Stir in the creme fraiche and season with salt and pepper. Spread potato mixture into the prepared baking dish, and arrange the sliced Brie cheese on top. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes, then remove the aluminum foil. Return the pan to the oven, and continue baking until bubbly, 10 to 15 more minutes.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 16.8 g, Cholesterol 61 mg, Fat 22.2 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 11.4 g, Sodium 296 mg, Sugar 2.1 g

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