Tartiflette

TartifletteThe name is cute and light-hearted. Your stomach probably won’t think so, however, once you’ve eaten this winter dish!

Containing Reblochon cheese from the Savoy region, the tartiflette is a variation on a potato gratin, and is the perfect meal to warm you up on a chilly day. I usually accompany it with a plain green salad with vinaigrette, and sometimes a grilled chicken breast, although the tartiflette can stand on its own as a main dish. The original contains lardons (thick-cut bits of pork resembling bacon), but I like to keep mine veggie-friendly and lower in fat (ha).

Tartiflette

Serves: 4

Prep time: 20 minutes

Total cook time: 1 hour

What you need:

5 white potatoes, cut into very rounds (as thin as you can)
1 onion, chopped
1 clove garlic, crushed
1 cup cream or half and half
1/2 round Reblochon cheese, pulled into bits as you work
What to do:

Prepare a buttered casserole/lasagna pan.

In a small sauce pan, cook the onion and garlic clove in about 2 tablespoons butter, until soft. Remove from heat, add the cream, and mix.

Place one single layer of potato rounds onto the bottom of the pan. Spread out bits of the cheese onto it (the bits will be clumpy – that’s okay) and pour a little bit of the cream and onion mixture onto it.

Continue to layer in this way until all the ingredients are used up, ending with cheese and cream on top.

Cover with foil and bake at 350 degrees for about 40 minutes, or until the potatoes are softened. Remove the foil and bake a further 5 minutes, or until the top is brown.

*Note: I have seen this served in restaurants and the cheese has just been sliced and layered throughout. Using slices, with the cheese crust still on, probably saves a lot of time and is more neat, but I don’t like the texture of the crust, so I get my fingers goopy and break the cheese up into bits.

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Basic Vinaigrette:

3 tablespoons olive oil
1 tablespoon vinegar
1 teaspoon Dijon mustard
salt, to taste

Mix vinaigrette in a salad bowl and add the lettuce/watercress/spinach leaves on top. Toss just before serving.

2 thoughts on “Tartiflette

  1. tartiflette! the memories, thanks so much for the recipe and reminder. we don’t cook so much french food at home, so this will be a good departure for springtime. it looks like our winter is over, but i just may have to try my hand at it anyway and the the quiche and crêpes. do you know i tried to make a galette des rois from scratch this year? craziness– especially because i can’t find pâte feuilletté here and used phyllo dough but it just didn’t work. everyone says it’s not hard to make, but geeze.

  2. Wow, I have never even considered making a galette by myself! We just picked ours up at Monoprix – probably was made in a factory. I imagine it probably involves layering dough with a pound – no, make that a kilo – of butter…

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