Monday 3 January 2011

Tartiflette

The French most certainly know how to cook & if I was to undertake any type of cooking course it would most definitely be in French Cuisine. 
So it really excites me when I come onto a French classic that I was not aware of before. The Tartiflette has its origins in the French Alps & when you eat it you can certainly see why. The Crème Fraiche & Wine combined with your cooked potato with the mixture of melted Reblochon Cheese on top is very delicious. The one thing I have learned on this recipe is that it needs Reblochon….so seek the cheese out and try it…..you will not be disappointed


Serves 2 generously

Ingredients
800g Potatoes
2 shallots
1 medium onion
250g bacon pieces
1 Tbsp Olive Oil
125ml crème fraiche
Half a glass of white wine
Salt & pepper
½ a block of Reblochon Cheese
Butter for greasing oven dish


Cooking Utensils

Chopping Board
Sharp Knife
Vegetable Peeler
Frying pan
Small bowl
Oven Dish
Saucepan


Preparation
-    Peel potatoes & cut into even sizes

 
-    Finely chop all onions
-    Mix together the crème fraiche & white wine, add some salt/pepper
-    With your knife lightly remove all the rind from your Reblochon Cheese
-    Cut your cheese in half – down the middle with the rind on both sides



Cooking
-    Place all your potatoes in boiling water and cook until cooked
-    Remove all water & place a tea towel over & let the potatoes completely cool (the steam from beneath the tea towel will flour up the potatoes)
-    Pre-heat your oven to a very hot 240C



-    Meanwhile on medium heat cook your onions in olive oil, after 3-4 minutes add your bacon and cook for a further 8-10 minutes until both onions & bacon are cooked.
-    Grease your oven dish completely with butter
-    Cut all your cooled cooked potatoes into even sized slices

-    Firstly line your oven dish with  layer of cooked potato slices
-    Now add your onion & bacon mixture
-    Pour evenly your cream/wine mixture

-    Top off with the rest of your potato slices
-    On the top place your 2 half crescent/moons on top, rind side up.
-    Place in your oven for 10-15 minutes or until the rind is golden brown
 



-    Serve with a light salad or try my cherry tomato salad recipe.

ENJOY!!!

3 comments:

  1. oh god one of my favourite thing on earth...not very light though!

    ReplyDelete
  2. Oh most certainly not, do not plan anything after you eat this!!

    ReplyDelete
  3. it looks delicious man.....the froggies are the best when it comes to food!!

    ReplyDelete

Leave your Comment

Related Posts with Thumbnails