Eat. Eat some more.

Eat.  Share.
Eat some more.

Tartiflette Recipe - From the Haute-Savoie (France)

(What's this?) Click on this "star" to bookmark your favourite food stories. To view the stories you have bookmarked, simply go to your account dashboard, and click on the "My Bookmarked Stories" link.
January 21, 2017 / French / By
ETG - Food For Thought

This recipe combines potatoes, cheese and bacon and is a serious umami-rich flavour bomb. If you love Dauphinoise potatoes, you'll love these...or if you love cheese on toast but can't have the bread, give this a go. Maybe wait until it gets a bit cooler though! It is a very filling dish.

Ingredients

  • 1 tbs butter
  • 1 large onion diced
  • 200g pancetta lardons - or bacon if you can't find pancetta
  • 2 garlic cloves sliced
  • 4 large or 6 medium waxy potatoes (try desiree or dutch creams) skins on, sliced in rounds
  • 100mL crème fraîche
  • 400g Reblechon or King River Gold

Method

1) Par cook the potatoes in salted water for 5 mins or until they give a little, drain and set aside.

2) Heat a fry pan and use the butter to sauté first the onions, when they become translucent add the pancetta, when that starts to crisp turn the heat down and add the garlic last, making sure not to over-cook/ burn it (if you would prefer a more subtle garlic flavour, rub your gratin dish with a cut piece instead).

3) Layer half the sliced potato rounds in a gratin dish, then half the bacon and onion mix, half the crème fraîche, then repeat. Top generously with cut pieces of cheese (these will melt all through the potatoes).

4) Bake for 30mins until it's a bubbling, gooey mess, make sure the potatoes are cooked through.

5) Serve with freshly cracked black peppercorns, a bitter green salad (endive/witlof/chicory and radicchio) and either a nice glass of white wine or a cup of tea to aid digestion.

But seriously, wait until winter...maybe head to the snow to make this even more delicious.

 

This recipe was kindly provided by Eliza at Danks Street Cheese Affineurs.

Click here to read our interview with Danks Street Cheese Affineurs.

N/A

Country: Australia

Province/State: New South Wales

City: N/A

Address: N/A

Zip/Post Code: N/A

Location Tips: N/A

Phone: N/A

Website:...

Price Guide:N/A (What's this?) N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

Comment
Related Stories

Plant-Based Protein For Meatless Days

International / By
ETG - Food For Thought

Travel Destinations - A Foodie's Guide P...

International / By
ETG - Food For Thought

Ethnic Spices And Condiments - The Best ...

International / By
ETG - Food For Thought

A Foodie Guide To Barcelona's Best Catal...

Spanish / By
ETG - Food For Thought

15 Delicious Summer Salads

International / By
ETG - Food For Thought

AS SEEN ON

ABC Nine Com 6PR
Copyright © 2012-2017 Eat the Globe™ - All rights reserved

Related Stories

Plant-Based Protein For Meatless Days

International / By
ETG - Food For Thought

Travel Destinations - A Foodie's Guide P...

International / By
ETG - Food For Thought

Ethnic Spices And Condiments - The Best ...

International / By
ETG - Food For Thought

A Foodie Guide To Barcelona's Best Catal...

Spanish / By
ETG - Food For Thought

15 Delicious Summer Salads

International / By
ETG - Food For Thought

AS SEEN ON

Copyright © 2012-2017 Eat the Globe™ - All rights reserved
Login to Eat The Globe
Username
Password
   Cancel
Close
Your profile is incomplete.
Simply complete your profile, it only takes 1 minute.
Button
Email this story to a friend
Close
Invalid Email format
Send Friend Request to this person
Close
Invalid Email format
Your Friend Request has been sent.