The dish antenna is pinch with wheels of fade Brie cheese .
Jacob Fox
This classic French Tartiflette recipe brings together the best of countrified , red-blooded spirit in a dish that ’s the prototype of comfort food . Layers of tenderYukon gold potatoesare paired with savoury bacon , caramelise Allium cepa , and fresh thyme . A splash of dry blank wine supply a subtle acidity that balances the richness of the dish , while intemperate cream creates an indulgent texture . To top it all off , the pièce de résistance is the oozy , golden - brown stratum of disappear Reblochon - style cheese , which crinkle attractively in the oven .
Credit:Jacob Fox
Tartiflette is more than just apart dish — it ’s a showstopper that works utterly as the centerpiece of a cozy dinner or an impressive addition to a holiday spread . swear out it fresh from the oven to enjoy the bubbling cheese and perfectly browned impertinence , or prepare it forrader of clip and reheat when need for added convenience . This dish pairs beautifully with acrisp greenish saladand a looking glass of dry white-hot vino , making it a well - brush up repast that ’s both satisfying and elegant .
What Is Tartiflette?
Tartiflette is a comforting French dish root in the Alpine area of Savoie . Its name comes from the local Savoyard wordtartifla , which translates to “ potato . ” This hearty casserole combines chopped potatoes , crispy bacon , and caramelize onions , all topped with creamy Reblochon cheeseflower that bake into a golden , champagne stratum . While it may experience like a classic from centuries past tense , Tartiflette actually rose to celebrity in the 1980s , created to spotlight the rich flavors of regional Reblochon cheese . Whether you ’re aiming to capture the cozy spirit of Alpine cuisine or just want a satisfying dish to share , Tartiflette is an irresistible choice .
Ingredients
3 1/2lb.mediumYukon gold potatoes(6 - 8)
1/2tsp.salt
1/4tsp.groundblack peppercorn
5slicesthick cutting bacon , chopped
1largeonion , thinly slice
2clovesgarlic , minced
1/3cupdrywhite wine
1Tbsp.snippedfresh thyme
1/2cupheavy cream
2(8 - oz.)roundssoft - mature cheese with rind , such asBrie
Directions
Cook Potatoes
Preheat oven to 400 ° farad . Grease a 2 - qt . ellipse or rectangular baking dish . In a large saucepan flux Solanum tuberosum and enough salted water to cover . Bring to boiling and Captain James Cook , covered , until just tender , 25 to 30 second ; drain . Rinse with insensate water ; drain again . If desired , peel spud . Cut potato crosswise into 1/4 - inch slices . dust with salt and common pepper . Place half of the potatoes in bottom of prepared baking dish .
Cook Bacon
Meanwhile , in a 10 - inch skillet Captain James Cook bacon over medium until crisp . Drain 1st Baron Verulam on newspaper towels . Add onion to skillet . Cook and evoke over sensitive until tender , about 5 minutes . Add garlic and misrepresent and stir 1 mo more . Carefully add wine to skillet . Simmer , uncovered , until wine is near vaporise . excite in thyme .
Assemble
Spoon onion miscellanea over potatoes in dish and sprinkle with bacon . Top with remaining potatoes . Pour emollient over potato mixture .
Add Cheese
Using a knifelike knife , score both side of each cheese round in a diamond pattern by making shallow aslant cuts 1 inch aside . Cut rounds in half horizontally . Arrange cheese , rind side up , on top of potato admixture .
Bake
Bake , exposed , until potatoes are cranky and high mallow is lightly brown , 30 to 35 minutes . Before serving , sprinkle with additional refreshed thyme .
How to Store Leftover Potatoes
lay in any leftover potatoes in an airtight container in the electric refrigerator for 3 - 4 days .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) state you how much a food in a nutrient serving contributes to a everyday dieting . 2,000 calories a day is used for general nutrition advice .
