Tartiflette French Cheese And Potato Casserole Recipes
TARTIFLETTE (FRENCH POTATO, BACON, AND CHEESE CASSEROLE)
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
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 (FRENCH CHEESE AND POTATO CASSEROLE)
This French cheese and potato casserole is called tartiflette in France: potatoes combined with fried onions and bacon, smothered with delicious French cheese, and baked to golden deliciousness! All you need is a green salad on the side.
Provided by Valerie
Categories World Cuisine Recipes European French
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled. Peel and slice potatoes.
- Heat oil in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add potatoes and bacon, cover, and simmer over medium-low heat for 15 minutes. Add wine, salt, and pepper.
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
- Transfer potato mixture to the prepared baking dish and cover with Reblochon cheese.
- Bake in the preheated oven until cheese is melted and slightly browned, about 30 minutes.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 35.3 g, Cholesterol 24.1 mg, Fat 10.9 g, Fiber 4.6 g, Protein 10.9 g, SaturatedFat 5 g, Sodium 377.6 mg, Sugar 5.1 g
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FRENCH TARTIFLETTE RECIPE – EASY CHEESY POTATO CASSEROLE
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5/5 (8)Category Main CourseCuisine FrenchTotal Time 56 mins
- Peel the potatoes and slice them by hand or with a mandoline to a thickness of 4 mm. Make sure all the slices have the same thickness. Add the salt and pepper to the potato slices.
- Fry the bacon pieces in a large skillet on high heat without adding oil or butter for 5 minutes. The bacon will release some of its fat to continue frying.
- Add the sliced onion and minced garlic to the bacon bits and continue browning the onions on medium heat for 3 minutes.
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- Slice and boil the potatoes. Peel 2 1/2 pounds Yukon gold potatoes and cut into 1/4-inch thick slices with a mandoline or knife. Place the potatoes and 1 tablespoon of the kosher salt in a large pot and add enough cold water to cover them by 1 inch. Bring to a boil over high heat. Reduce the heat to medium and simmer just until the potatoes are barely tender, 4 to 5 minutes. (The potatoes will continue cooking in the oven. Do not overcook.)
- Drain the potatoes. Drain the potatoes and let cool while you make the filling. Dry the pot with a paper towel, but no need to wash.
- Prep the filling ingredients. As the potatoes are cooling, finely grate 2 ounces Gruyère cheese (about 1/2 cup). Mince 3 garlic cloves, dice 1 medium yellow onion (about 1 1/2 cups), and finely chop until you have 1 tablespoon fresh thyme leaves. Cut 6 slices thick-cut bacon crosswise into 1/2-inch pieces. Cut 1 wheel semi-soft cheese into 12 wedges.
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- Preheat oven to 200°C/400°F. Add potatoes to a pot of cold water. The water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and let boil for approx. 10 - 15 min., or until fork tender. Drain and let cool.
- In the meantime, peel and mince onions and garlic. Roughly chop bacon. Heat olive oil in a large pan over medium heat and sauté bacon and onions for approx. 3 min. Add garlic and sauté for 2 min. more. Deglaze with white wine and let cook for approx. 2 min.
- Peel and slice cooked, cooled potatoes. Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon-onion mixture. Layer over half the sliced Reblochon and repeat the process with remaining ingredients. Cover with milk and bake at 200ºC/400ºF for approx. 30 – 40 min., until the top is golden brown. Enjoy!
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