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Tuesday 21 August 2018  
Home > Traditonal tartiflette recipes
 
01.01.2003 -main dish - potato

Traditonal tartiflette

« Are you looking for a nice lean dish for your diet? Well, this is not the recipe for you. This recipe from the Haute Savoie mountains is a perfect way to fend off winter while taking a break from raclettes or fondues when you want to base your meal on cheese. » 
Type main dish - tartiflette - cheese - side dish - traditional recipe - potato - Reblochon - white wine - bacon
Level of difficulty easy
Preparation time 40 minutes
Origin France - Haute-Savoie
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Ingredients

Serves 4:

  • 2.2 lb (1 kg) Nicola potatoes Nicola type
  • 7 oz (200 g) smoked bacon smoked
  • 1 tsp duck fat
  • 1 farm-style Reblochon (about 1 lb (450 g))
  • 7 tbsp (10 cl) thick heavy cultured cream
  • 7 tbsp (10 cl) White wine from Savoie - (Apremont)
  • 2 shallots
  • 1 large onion
  • 2 cloves garlic
  • ½ bunch of flat-leaf parsley
  • 1 1/3 tbsp (20 g) butter
  • Salt, pepper

Preparation

  • Peel onion and slice thinly
  • Peel shallots and chop
  • Peel potatoes
  • Cube smoked bacon
  • Peel garlic cloves
  • Remove reblochon rind
  • Cut reblochon into thick slices
  • Wash and chop flat-leaf parsley
  • Boil water in large saucepan
  • Cook potatoes in boiling water for 15 min.
  • They should not be thoroughly cooked, they should still be a little firm.
  • Melt goose fat in frying pan over high heat
  • Brown bacon cubes, onion and shallots
  • Cook 5 minutes until lightly brown
  • Add white wine
  • Reduce heat and reduce by half over moderate heat
  • Add sliced potatoes
  • Pepper and salt to taste
  • Butter and rub au gratin dish with garlic cloves
  • Pour mixture into au gratin dish
  • Arrange reblochon slices on top
  • Coat dish with heavy cultured cream
  • Cook in oven pre-heated to 410 ºF (210 °C) until reblochon is thoroughly melted
  • Put chopped flat-leaf parsley on platter after removing from oven and serve right away

Suggestion

I like to serve this dish with an assortment of cold cuts, particularly good dried-cured mountain hams.

It is very important to use a farm-style reblochon or maybe a fruity reblochon, but definitely not a refined reblochon, because it is horribly lacking in flavor. The best reblochon can usually be found from the end of July to the beginning of December, because of the quality of the milk.

Similar interesting recipes

Along the same lines but a bit lighter, I heartily recommend the scalloped potato recipe
 

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See Also :
Bacon recipes  Bacon recipes
Cheese recipes  Cheese recipes
Main dishes recipes  Main dishes recipes
Potato recipes  Potato recipes
Reblochon cheese recipes (France)  Reblochon cheese recipes (France)
Side dish recipes  Side dish recipes
Tartiflette recipes  Tartiflette recipes
Traditional recipes  Traditional recipes
white wine recipes  white wine recipes
 
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