Tartiflette Popular Recipes

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Tartiflette

"A potato casserole that could be a favourite in France. It's a specialty from the Savoie (Alps) area. Perfect for a chilly day--in particular after a day at the slopes. I use Brie whilst making it in the U.S. Reblochon cheese is the authentic cheese for the dish, however it is not possible to locate inside the USA. Raclette cheese combined with Gruyere is also an excellent substitute."

Ingredients :

2 half pounds crimson potatoes, peeled and reduce into 1/four-inch slices
1 tablespoon butter
1 yellow onion, diced
1/2 pound bacon, cut crosswise into 1/four-inch pieces
1 (eight ounce) container creme fraiche
salt and floor black pepper to taste
1 (8 ounce) round Brie cheese, sliced

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H20M

Preheat an oven to 350 ranges F (175 levels C). Grease a 9x13-inch baking pan.
Place the potatoes into a massive pot and cover with salted water. Bring to a boil over excessive warmness, then lessen warmness to medium-low, cover, and simmer till gentle, 10 to twelve minutes. Drain and permit to steam dry for a minute or , then vicinity in a big bowl.
Heat the butter in a skillet over medium warmness. Stir in the onion; cook dinner and stir till the onion has softened and turned translucent, about 5 mins. Stir inside the bacon, and retain cooking and stirring till the bacon is browned and beginning to crisp, 2 to 3 greater mins. Mix onion aggregate into the potatoes. Stir within the creme fraiche and season with salt and pepper. Spread potato combination into the prepared baking dish, and arrange the sliced Brie cheese on top. Cover with aluminum foil.
Bake in the preheated oven for half-hour, then take away the aluminum foil. Return the pan to the oven, and keep baking until bubbly, 10 to 15 greater mins.

Notes :

The way I determine exactly what number of potatoes I'm the usage of is by seeing how many fill a 9x13-inch pan. It's commonly about 1/2 of a 5 pound bag. The amount of cheese will appear to be plenty. It melts down into the potatoes - if you do not use sufficient, the dish will pop out too dry. I made this dish frequently closing yr after I lived in France, and it's far one that may effortlessly be "winged" and is hard to reduce to rubble.

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