TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO GRATIN
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
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.
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Knox Somi
[email protected]This tartiflette was a bit too time-consuming for me. I would have preferred a simpler recipe.
Nor Elsayed
[email protected]I was pleasantly surprised by how easy this tartiflette was to make. It was also very delicious. I will definitely be making this again.
F J
[email protected]This tartiflette was not what I expected. It was more like a potato gratin with cheese and bacon. It was still good, but not what I was hoping for.
Rao muzammal
[email protected]I'm not a big fan of tartiflette, but this recipe was pretty good. The cheese was melted perfectly and the potatoes were nice and tender.
Krishna Sardar
[email protected]This tartiflette was a bit too rich for my taste. I think I would use less cheese and bacon next time.
Armaghan Kakar
[email protected]I love the combination of cheese, bacon, and potatoes in this tartiflette. It's a perfect comfort food.
Arman Afridi
[email protected]This tartiflette was so easy to make and it was absolutely delicious. I will definitely be making this again.
Mukta Islam
[email protected]I've made this tartiflette several times and it's always been a hit. It's a great dish for a special occasion.
Agyei Acheampong
[email protected]I'm not sure what went wrong with my tartiflette. I followed the recipe exactly, but it turned out terrible.
haniye khayeri
[email protected]This tartiflette was a disaster! The potatoes were burnt and the cheese was curdled. I will not be making this again.
Debra Valente
[email protected]I was disappointed with this tartiflette. The potatoes were undercooked and the cheese was not melted properly.
Faith Malaza
[email protected]The tartiflette was good, but it was a bit too salty for my taste. I think I would use less bacon next time.
Amber
[email protected]This tartiflette was a bit too cheesy for my taste. I think I would use less cheese next time.
jewel jibon
[email protected]I followed the recipe exactly and my tartiflette turned out perfectly. It was so delicious and cheesy. I will definitely be making this again.
Ice Wrld
[email protected]This tartiflette was amazing! The cheese was perfectly melted and the potatoes were so tender. I will definitely be making this again.
Tshepo Mabula
[email protected]I love tartiflette! It's such a comforting dish. This recipe was great and I will definitely be making it again.
YVONNE CAMELO
[email protected]This was my first time making tartiflette and it turned out great! The instructions were easy to follow and the dish was delicious. I will definitely be making this again.
Dhogu Maanii
[email protected]I've made this tartiflette a few times now and it's always a crowd-pleaser. It's a great dish for a winter potluck or party.
Shyamu Mahato
[email protected]This tartiflette was a hit! The cheese was gooey and flavorful, the potatoes were perfectly tender, and the bacon added a nice smoky flavor. I will definitely be making this again.