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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
Ingredients:
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)
Preparation:
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.
Serve 4.
Enjoy this
amazing recipe and many more visiting ferdakost
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