|Picture from ferdakost|
Image Credit: Marion
Tartiflette | Eating France
“Tartiflette is native to Rhône-Alpes, a gigantic region bordering Italy and Switzerland and home to France's gastronomical capital, Lyon. From my research I've concluded that they're big on potatoes, cream, onions and cheese, or mixtures thereof, plus sausages, naturally, like many regions. This has resulted in many lovely dishes that have even become common here in Norway, like the Gratin Dauphinois, I won't pretend I've tried a whole lot of Rhône-Alpes food, but I did go to a restaurant in Paris specializing in the Savoy cuisine, where I happily devoured some raclette (again, potatoes and cheese!). They also make some delicious fondue, but I've always found the gratin dauphinois to be their best dish.” Marion
3½ tablespoons olive oil
1 onion, finely chopped
4 ounces lightly smoked bacon cut into matchsticks
4.2 fluid ounces dry white wine
6 waxy potatoes, such as Desiree, cut into small cubes (leaving skin on)
½ cup pouring cream
8 ounces Reblochon or any other washed-rind cheese
Fresh thyme, for decoration (optional)
Preheat oven to 350°F.
Heat oil in large deep-sided frying pan, add onion and bacon and cook over low heat until onion
is soft (5-10 minutes)
Add wine and cook until evaporated (2-3 minutes).
Add potato and cook until tender (10-15 minutes), then season to taste.
Add cream, cook for 1 minute and remove from heat.
Lay half the potato mixture in an 8 cup-capacity casserole or two 4 cup-capacity baking dishes, scatter over half the cheese, then repeat with remaining potato mixture and cheese.
Bake until dish is golden and bubbling and potato is tender (30-45 minutes).
Serve immediately with plenty of crusty bread.
Enjoy this amazing recipe and many more visiting ferdakost