Isn’t that a cute name for a recipe? Tartiflette? It’s based on the provincial potato gratin that’s made with Swiss cheese, but it was modified in the 1980s in an effort to promote the Reblochon cheese. It comes from the Haute Savoie region – the Alps – and is now standard fare throughout France. Just don’t schedule your cholesterol exams in the days immediately following your consumption.
So take about 3lbs of potatoes, peel them and boil them. I cooked mine for 20-25 minutes without having boiled the water first.
While that’s cooking, sauté a large onion in enough olive oil so that it doesn’t stick – about a half tablespoon. (Some tartiflettes are heavy on the onion so if that appeals to you, double or triple the quantity).
And fry up 200 grams of bacon. If you buy it in strips, I might do about 8 to 10 strips of bacon that you will then crumble.
Okay, you need to butter your 9×13″ baking pan, but if you want to do things properly, I recommend that you also rub a half clove of garlic first so that when the dish is baking, you smell buttered garlic and some of the taste infuses into the potatoes.
Combine the bacon and onions and put 3 heaping tablespoons of sour cream. You can put more – some tartiflette dishes, in addition to being heavy on the onion, are heavy on the cream. Yum!
Slice all the potatoes, and create a layer of half of the potatoes, followed by half of the cream-bacon-onion mix. Then repeat with the rest of the ingredients.
But we’re not finished yet! You can add a couple of scoops of sour cream on the top of this dish so that it melts down into the potatoes.
Pour a half-cup of white wine over the dish so that it flavors that as well. (I always feel like I should add – though most of you know me by now – that we use alcohol-free wine, even for cooking so that there is no temptation in the house).
Now for the cheese.
I think it might be hard to find 400 grams of Reblochon in your neck of the woods, so I recommend brie or camembert (if you can get it) as a substitute. I noticed that this cheese tastes like it’s been soaked in wine a bit, so I wonder if you could put the cheese overnight in an air-tight container with some wine to get the same effect?
If you can get it in a round, slice it through the middle, like so.
Place the rounds on top of your potato mixture.
And bake at 350°F for about 40 minutes, until the dish is brown and melty.
I mean seriously. Doesn’t that make you drool?
It is every bit as good as it looks.
Serve it with a green side salad.
And if you’re having dessert . . . you might want to stick with
- 3 lbs potatoes
- 200g bacon
- 1 large onion
- ½ T olive oil
- 6 heaping T sour cream
- ½ c white wine
- Reblochon cheese (or brie)
- Peel and boil the potatoes.
- Preheat the oven to 350°F (180°C)
- Fry the onions in olive oil.
- Fry the bacon.
- Mix the bacon and onions and add 3T of sour cream.
- Butter and "garlic" the 9x13 baking dish.
- Slice the potatoes and layer half on the dish.
- Layer half of the cream-bacon-onion mix.
- Do the same with the rest of the ingredients.
- Add a couple more spoons of sour cream and add the wine on top.
- Slice the cheese with the crusts showing, and place on top.
- Bake for 40 minutes.