TARTIFLETTE
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Provided by Tom Parker Bowles
Categories HarperCollins Side Christmas Casserole/Gratin Easter Potato Cheese Pork Bacon Garlic Milk/Cream Dinner Soy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
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.
TARTIFLETTE
This potato recipe is based on tartiflette, a Savoy dish. Waxy potatoes are simmered with white wine, onion and lardons, then smothered with a heady cheese like reblochon and baked until bubbly and brown. I varied mine, adding thyme and using an aromatic cow's milk cheese, Hooligan, from Cato Corner Farm's stand at the Union Square Greenmarket.
Provided by Amanda Hesser
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Fill a large pan with water, season with generous amount of salt. Add potatoes, and bring to a simmer. Cook until potatoes are almost tender but still slightly firm in center, about 10 minutes. Drain and slice thickly.
- Return pan to medium heat. Add oil, onion and bacon, and stir. Cook until onion softens and bacon begins to brown. Fold in potatoes and thyme. Cook for 5 minutes. Pour in wine, and reduce until almost gone. Season potatoes with salt, if needed. (If potatoes are not yet cooked through, place a lid on pan and cook over low heat until tender.)
- Butter a medium gratin dish. Pour in potato mixture and spoon over cream. Cut rind from cheese, and slice into large, thin wedges. Lay cheese over potatoes. Bake until cheese is melted, bubbling and golden brown.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 13 grams, Sodium 347 milligrams, Sugar 1 gram, TransFat 1 gram
TARTIFLETTE
This Alpine potato and bacon casserole bakes up golden and gloriously gooey thanks to the slices of soft, pungent rind cheese nestled on top. More traditional recipes call for boiling the potatoes separately in one pot, browning the onion and bacon in a skillet, and then combining everything into a casserole dish for baking. This streamlined version accomplishes it all in one large sauté pan. Serve this with a leafy salad of peppery, bitter greens to cut the richness.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Add bacon to a cold (10- to 12-inch) skillet and place the pan over medium heat. Let bacon cook until some of the fat renders and the edges turn golden, about 7 to 10 minutes. (You're not looking to crisp the bacon.)
- Add onions to the pan and raise the heat to medium-high. Cook, stirring occasionally, until golden and soft, about 10 minutes longer. Stir in garlic, thyme and nutmeg, and cook for another minute until fragrant.
- Add potatoes, wine, 1/2 teaspoon salt and 1/2 teaspoon pepper, and toss until well combined. Cover the pan and cook, stirring every once in a while so nothing sticks, until potatoes are just tender and the liquid has mostly evaporated, 20 to 25 minutes. If the pan dries out while the potatoes are cooking, add a splash or two of water.
- Leaving the rind on, cut the cheese into slices or wedges. Stir crème fraîche into the potatoes, then nestle the cheese in evenly. Transfer the skillet to the oven and bake, uncovered, until the cheese melts and the potatoes are very tender, 25 to 35 minutes. Serve hot or warm.
TARTIFLETTE
This decadent dish was invented years ago as a way to use up excess Reblochon, a creamy Alpine cheese. Ultimately, it's just a simple dish of bacon, onions, potatoes, cream and the cheese, but the result is indulgent and out of this world.
Provided by Jonathan Waxman
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F and set a pot of salted water to boil. Melt 1 tablespoon of butter in a saucepan on medium heat. Add the onion slices and bacon to the pan and sweat until the onions are translucent and the bacon is cooked. Do not brown. Season with pepper. Meanwhile, cook the potatoes in the simmering water for twenty minutes, or until cooked but still slightly firm. Drain and let cool. Peel then cut the potatoes into rounds.
- Butter the casserole dish. Layer the dish with half of the cooked potatoes; lightly season with salt and pepper. Make a layer with half of the onion and bacon mixture. Repeat the layering process with the rest of the potatoes and onion/bacon mixture. Cut cheese into long strips (including the rind) and layer it over the casserole, covering fully. Pour the cream over the casserole. Bake until cheese is melted and golden, about 25-30 minutes.
- Remove casserole from oven, spoon onto plates, and serve.
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