French Savoyard Tartiflette Recipes

Steps:

• Clean potatoes and cut them by half.
• Boil potatoes into salted water for about 30 minutes (They're ready when a knife enters easily). Then, you'll take them off water and let them chill.
• Meanwhile, peel and slice onions.
• Melt butter in a frying pan. Add sliced onions.
• When onions are translucent, add bacon dices and leave over medium heat for 5 more minutes stirring often.
• Preheat oven to 460° F (240° C / Th 8).
• Peel and slice potatoes.
• Rinse and dry small chives. Chop them.
• In a bowl, combine creme fraiche with wine and small chives. Season with salt and pepper.
• Grease an ovenproof dish. Start by arranging a layer of potato slices at the bottom of the dish. Top with bacon dices and onion, then spread the cream mixture on top. Repeat with another layer of everything.
• Grate Reblochon's rind lightly with a knife. (Don't take it off! Just grate what's coming off easily).
• Slice Reblochon cheese into 2 thinner circles, each one having rind on one side and inside cheese on the other side.
• Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering.
• Serve immediately with green lettuce and vinaigrette.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Preheat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
• Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated. Remove from heat.
• Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the creme fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole.
• Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes. Season to taste with salt and pepper and serve hot.