Tartiflette
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
White Wine (dry)3 tbsps
Creme Fraiche1 pinch
Ground Nutmeg3 large
Garlic (unpeeled cloves)1 tbsp
Canola Oil1.25 cups
Smoked Bacon (diced)Directions:
1
Preheat the oven to 375 degrees F
2
Trim the tips off the garlic, then place them in a small foil pouch and drizzle with olive oil
3
Wrap the garlic and bake until the cloves are browned and soft, 25 to 30 minutes
4
Remove and let cool
5
Scoop out the flesh with a fork and mash in a small bowl, then set aside
6
While the garlic is roasting, peel and slice the potatoes into 1/2-inch slices
7
Bring a large pot of salted water to a boil over high heat
8
Add the potatoes, reduce the heat to medium low and simmer until just tender, about 15 minutes
9
Check the tenderness with a fork every 5 minutes; the potatoes should not get too soft as to lose their shape
10
Drain the potatoes and allow them to steam dry
11
Heat the canola oil in a large frying pan over medium heat
12
Add the bacon and cook, stirring occasionally, about 5 minutes
13
Add the onions to the pan and stir constantly until the onions soften and are slightly browned, about 10 minutes
14
Pour in the wine and continue stirring for about 2 minutes, and then blend in the creme fraiche
15
Place the cheese directly on top of the mixture, rind-side up, and let melt; do not stir the cheese while it is melting
16
Add the nutmeg, pepper and some salt
17
Once the cheese is completely melted, add the sliced potatoes and mashed garlic and stir very gently to keep the potatoes intact
18
Once everything is mixed together, let brown for about 5 minutes