Tartiflette Recipes

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.

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.

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.

Steps:

• Peel and thickly slice the potatoes into about 1.5cm slices. Boil them in salted water for 6-8 minutes until just tender, then drain.
• While the potatoes are boiling, heat the oil in a large frying pan. Fry the onion over a medium heat for 5 minutes until it becomes transparent. Add the bacon to the pan and carry on frying for 5-7 minutes, stirring occasionally, until the onion turns lightly golden. With a slotted spoon, remove the onions and bacon from the pan to a bowl, leaving as much fat in the pan as possible.
• Heat the grill to high. Add the potatoes to the pan and brown briefly in the fat. If your potatoes are on the floury side they may break up or stick a bit, but this isn't a problem, just keep everything moving and avoid too many burnt bits. Return the onions and bacon to the pan and lightly mix everything together.
• Nestle the chunks of cheese among the potatoes and bacon then drizzle with the cream. Sprinkle with the chilli, if using, then evenly scatter over the breadcrumbs. Protect the pan handle with foil if necessary and grill for 5 minutes, until lightly browned and just on the point of bubbling.
• Transfer to plates with a wide spatula - no hurry, the dish will not spoil - and savour with a glass of wine.

Steps:

• Preheat the oven to 220C/Gas 7/fan oven 200C. Peel and thickly slice the potatoes, then boil in salted water for 8-10 minutes, until just tender. Drain.
• Chop onion finely and fry in 25g/1oz butter and a drizzle of olive oil for 5 minutes. Snip bacon into pieces with scissors and add to the pan; stir well and cook for a further 5 minutes, until the onion and bacon are lightly coloured.
• Chop cheese into chunks, rind and all. Layer half the potatoes in a 1.5 litre/2¾ pint buttered ovenproof dish and scatter over half the onion, bacon and cheese. Lightly season with salt and pepper. Repeat layers, then pour cream evenly over the top and bake for 10-12 minutes until golden. Rest for 5 minutes and then serve with a salad.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Grease a 10-inch cast-iron pan with butter and set aside.
• Add the sliced potatoes to the boiling water and cook until just tender, about 10 minutes. Carefully drain and set aside.
• Add the bacon to a large cast-iron pan over medium heat and allow the bacon to begin browning and rendering fat, about 5 minutes. Add the sliced red onion and continue to cook to soften the onions, for another 5 minutes. Add the Swiss chard, season with salt to taste and cook until wilted, about 5 minutes.
• Layer the greased cast-iron pan with a third of the potatoes, half of the gruyere, then half of the bacon-onion-chard mixture. Repeat. Finally, top with the remaining potatoes and the cream. Decorate the top with the reblochon cheese in an even layer covering the potatoes. Bake until golden brown, about 20 minutes.

Steps:

• Preheat the oven to 375 degrees F. Trim the tips off the garlic, then place them in a small foil pouch and drizzle with olive oil. Wrap the garlic and bake until the cloves are browned and soft, 25 to 30 minutes. Remove and let cool. Scoop out the flesh with a fork and mash in a small bowl, then set aside.
• While the garlic is roasting, peel and slice the potatoes into 1/2-inch slices. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce the heat to medium low and simmer until just tender, about 15 minutes. Check the tenderness with a fork every 5 minutes; the potatoes should not get too soft as to lose their shape. Drain the potatoes and allow them to steam dry.
• Heat the canola oil in a large frying pan over medium heat. Add the bacon and cook, stirring occasionally, about 5 minutes. Add the onions to the pan and stir constantly until the onions soften and are slightly browned, about 10 minutes.
• Pour in the wine and continue stirring for about 2 minutes, and then blend in the creme fraiche. Place the cheese directly on top of the mixture, rind-side up, and let melt; do not stir the cheese while it is melting. Add the nutmeg, pepper and some salt. Once the cheese is completely melted, add the sliced potatoes and mashed garlic and stir very gently to keep the potatoes intact. Once everything is mixed together, let brown for about 5 minutes.

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.

Steps:

• Cook the sliced potatoes in a large pan of boiling salted water for 10-12 minutes, until just tender but not breaking up. Drain and set aside.
• Meanwhile, heat the oil in a large, ovenproof frying pan (or an ovenproof dish), then add the onion and cook for 8-10 minutes until translucent. Add the pancetta and cook for another 5 minutes, then stir in the garlic. Continue on the heat, stirring occasionally, until the bacon is cooked through and the onions turn lightly golden.
• Drain off any excess fat. Raise the heat, then pour the white wine into the pan and add the bay leaf. Cook for a couple of minutes, stirring to deglaze the pan, until the wine has reduced by about a third. Add the cream and simmer until that has reduced by about a third too. Remove the pan from the heat and add the potatoes, stirring carefully to coat them with the creamy mixture - it doesn't matter if they start to break up a little. Remove the bay leaf and season the mixture to taste.
• Nestle about two-thirds of the chunks of cheese in among the potatoes and onions, then scatter the rest over the top. Transfer the pan to the oven and bake for about 15 minutes at 180°C/Gas Mark 4, until golden brown and bubbling.
• Leave to settle for a few minutes, then serve with a salad of vinaigrette-dressed Little Gems and a few cornichons to cut through the creaminess of the Reblochon.
• Enjoy with a Burgundian oaked Chardonnay such as St Véran.