Tartiflette: French Potato, Onion & Cheese Gratin
It was in Chamonix, France where I had my first tartiflette. It was in the middle of summer and the town was full of tourists. Yes, I noticed the beauty of Mont Blanc but when you are walking in the middle of a big crowded town with a large dog taking you for a walk and lunch time is ticking away fast, the only thought I had at that moment was where to eat. After our futile search for a place to sit down & eat, my husband and I eventually gave up and moved away from the town. There, just about a kilometer or 2 away, we found the perfect open-air spot. Our dog found his spot too under the shade of a tree while I ordered my very first tartiflette, the specialty of the region.
It's actually a winter dish but they were still serving it. It's a good thing they did because I loved it immediately after the first forkful I had. Imagine potatoes, onions, lardons (French bacon) & reblochon cheese baked together in one rich dish. It was marvelous! And that taste from years ago remained in my mouth. It's a very easy recipe but you will just be needing the right cheese to go with it which is the reblochon. If you cannot find it, I guess brie or camembert, which are much easier to find, can be good alternatives.
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Tartiflette: French Potato, Onion & Cheese Gratin
Serves 4
Ingredients:
Ingredients:
- 1 kilo potatoes, peeled and diced
- Extra virgin olive oil
- 1 big onion, chopped coarsely
- 200 grams thick-cut bacon (or pancetta), diced
- 1 wedge of Brie or Camembert cheese (about 8 ounces)
- 120 grams crème fraiche
1. Bring a large pot of salted water to a boil. Add the potatoes and cook the until they are almost tender. Drain and set them aside.
2. Preheat the oven to 200°C.
3. In a small saucepan over medium heat, cook bacon until just starting to crisp. Add onions to the pan and saute until just starting to brown. (If the pan is getting dry, add a little extra virgin olive oil.)
4. Prepare a baking dish by rubbing it with a little extra virgin olive oil.
5. Put half of the potatoes in the baking dish. Next, half of the onion and bacon mixture, then the rest of the potatoes. Add the remaining onion and bacon mixture.
6. Pour the crème fraiche in the baking dish.
7. Slice the wedge of cheese in half horizontally.
8. Top the gratin with halved cheese, rind up.
9. Bake for 25-30 minutes.
2. Preheat the oven to 200°C.
3. In a small saucepan over medium heat, cook bacon until just starting to crisp. Add onions to the pan and saute until just starting to brown. (If the pan is getting dry, add a little extra virgin olive oil.)
4. Prepare a baking dish by rubbing it with a little extra virgin olive oil.
5. Put half of the potatoes in the baking dish. Next, half of the onion and bacon mixture, then the rest of the potatoes. Add the remaining onion and bacon mixture.
6. Pour the crème fraiche in the baking dish.
7. Slice the wedge of cheese in half horizontally.
8. Top the gratin with halved cheese, rind up.
9. Bake for 25-30 minutes.
