French Tartiflette
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
44
Spice
56
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 large
Potatoes (peeled and sliced)1 tbsp
Butter1 large
Onion (sliced)1 cup
White Wine2 tbsps
Creme Fraiche230 g
Cheese (round reblochon)1
SaltDirections:
1
Bring a large pot of salted water to a boil over high heat
2
Add the potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes
3
Drain and allow to steam dry for a minute or two
4
Preheat an oven to 425 degrees F (220 degrees C)
5
Grease an 8-inch square baking dish
6
Stir-fry bacon in a skillet over medium high heat for about 5 minutes
7
Remove bacon; pour off bacon fat
8
In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes
9
Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated
10
Remove from heat
11
Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon mixture over the potatoes
12
Layer in the remaining potatoes, then spread the creme fraiche over them
13
Add the remaining half of the bacon mixture
14
Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole
15
Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes
16
Season to taste with salt and pepper and serve hot