Tartiflette
France's most comforting potato dish is without a doubt Tartiflette. Potato slices mixed with bacon, onion, creme fraiche and traditionally covered with a French cheese Reblochon. The recipe of this goey cheese dish comes from the Savoy region, close to the Swiss-Italian border. An area known from its ski resorts and unique culinary dishes like tartilfette and more.
Ingredients
- 12 ounces potatoes
- 6 ounces bacon cut in strips (batons) or dice
- 3.5 ounces onion thinly sliced
- 1/4 cup white wine
- 1/4 cup creme fraiche
- black pepper
- 8 ounces Brie cheese
Instructions
- To a large pot of salted water over high heat add the potatoes. Cook until fork tender, about 10-12 minutes. Strain and set aside to cool. (NOTE 1)
- At the same time, cook the bacon in a skillet over low-medium eat for about 10 minutes to render all the fat.
- Transfer bacon and most of the fat into a bowl and add the onion to the same skillet. Cook over medium-high heat until caramelized (5-10 minutes).
- Add bacon back in, as well as the white win and cook for another 5 minutes, stirring occasionally, until the wine is mostly reduced.
- Transfer bacon-onion-wine mixture to a bowl and add the potatoes.
- Add the creme fraiche, some black pepper and mix.
- Transfer potato mixture into a cast-iron skillet and over with thick slices of Brie cheese.
- Place the skillet into a preheated oven of 425 degrees F and cook for 20-25 minutes or until golden brown.
- Serve the Tartiflette piping hot.
Notes
- You can cook the potatoes peeled or unpeeled and peel them once they are cooled.
Nutrition
Calories: 835kcalCarbohydrates: 8gProtein: 36gFat: 71gSaturated Fat: 34gPolyunsaturated Fat: 7gSodium: 1289mgFiber: 1gSugar: 4g