Warm you up with a French tartiflette from Savoy!
If it’s as cold by you as here in Toulon (very windy (:), it’s time to cook a tartiflette!
This whole winter dish finds its origins in the Alpine and it’s much cooked in Savoy restaurants. Savoy is a cold French area and it’s so cold that there are many ski resorts there, such as Albertville or Val Thorens. This main dish has been imagined in the 80’s by Reblochon cheese producers in order to increase their sales and it has immediately been a marketing success.
People use to eat this dish after a skiing day, but there are 2 others culinary specialities in this area:
– The raclette, which is a dish of boiled potatoes, served with smoked ham and melty cheese.
– The cheese fondue, which is a kind of deep soup made of Beaufort cheese and white wine served with toasted bread fingers to dip into the cheesy soup.
These meals are convivial, they are much nutritious and they are perfect high-caloric winter meals!
Back to tartiflette:
Imagine potatoes slices which melt in the mouth flavored with uncured bacon bits and coated with a melty cheese…
Reblochon cheese or raclette cheese? Both are used to cook it, it depends on families. At home, we prefer cooking it with raclette cheese. More, tartiflette is often served with a plate of assorted ham slices: raw ham, boiled ham, braised and smoked ham, and ham on the bone.
If you drink wine, you should rather choose a white or a red wine.
I’m not sure you’ll find raclette or reblochon cheese at your local store. If you can’t find it, you should choose an old tasteful cheese as cheddar which will melt while heating over potatoes in the pan.
I think that’s the only problem you could have when you’ll be decided to cook tartiflette.
So, let’s go!
Ingredients serving 4
- 1 kilo potatoes
- 200 gr uncured bacon bits
- 1 onion
- 400 gr raclette cheese
- Grated nutmeg
- Peel potatoes and bring a pan water to a boil
- Boil potatoes for 20 min
- Cook uncured bacon bits with a bit oil over medium heat for about 10 minutes, until browned and crispy.
- Drain potatoes. Peel onion and chop it very thinly.
- Set bacon bits aside and cook onion over low heat, using the same frypan so that onion benefit from bacon bits taste. Cook onion until tender (about 15 minutes).
- Cut potatoes into slices (about 3 mm thick)
- Lay 1/3 potatoes slices, a bit onion, a bit bacon, cover with cheese and add salt, pepper and grated nutmeg as taste.Repeat until there are no more ingredients (3 layers or more).
- Cover and cook over very low heat for 1h30. It’s important to cover the pan because steam will help the tartiflette to be smooth and melty.