Tartiflette The Indulgent Version Recipes

TARTIFLETTE

Steps:

• Peel the potatoes and boil in salted water until just tender. Drain them and when they're cool enough, slice.
• Heat half the butter and oil together in a frying or saute pan and fry the potatoes until golden. Season with salt and pepper and put them into a shallow ovenproof dish.
• Heat the rest of the butter and oil in the same saute pan and cook the lardons over a fairly high heat to colour them well. Turn the heat down, add the onion and cook it until soft and just beginning to colour. Throw in the garlic and cook for another couple of minutes. Whilst cooking add white wine, normally about 1/2 a glass is sufficient.
• Cut the reblochon into slices and trim the rind. Dot spoonfuls of creme fraiche all over the potatoes and cover with the slices of reblochon. Bake in an oven, pre-heated to 190 C, for 15 minutes. The cheese should be melted and bubbling. Serve immediately.

TARTIFLETTE -- THE INDULGENT VERSION

Steps:

• Saute onions and bacon in some butter.
• Grease a gratin dish with some butter, then put a layer of potatoes, salt and pepper.
• Spread the cooked onions and salt pork, then half of the cheese.
• Cover with another layer of potatoes, salt and pepper.
• Pour the cream on top and finish with the rest of the cheese.
• Bake at 350F for about 30 minutes.

TARTIFLETTE

Steps:

• Preheat oven to 425 degrees F and set a pot of salted water to boil. Melt 1 tablespoon of butter in a saucepan on medium heat. Add the onion slices and bacon to the pan and sweat until the onions are translucent and the bacon is cooked. Do not brown. Season with pepper. Meanwhile, cook the potatoes in the simmering water for twenty minutes, or until cooked but still slightly firm. Drain and let cool. Peel then cut the potatoes into rounds.
• Butter the casserole dish. Layer the dish with half of the cooked potatoes; lightly season with salt and pepper. Make a layer with half of the onion and bacon mixture. Repeat the layering process with the rest of the potatoes and onion/bacon mixture. Cut cheese into long strips (including the rind) and layer it over the casserole, covering fully. Pour the cream over the casserole. Bake until cheese is melted and golden, about 25-30 minutes.
• Remove casserole from oven, spoon onto plates, and serve.