Tartiflette
Directions
- 1Boil potatoes in salted water until just tender.
- 2Boil potatoes in salted water until just tender.
- 3Boil potatoes in salted water until just tender.
- 4Remove potatoes and let them cool.
- 5Remove potatoes and let them cool.
- 6Remove potatoes and let them cool.
- 7Peel the potatoes once they are cool enough to handle.
- 8Peel the potatoes once they are cool enough to handle.
- 9Peel the potatoes once they are cool enough to handle.
- 10Cook bacon in a dry cold pan on medium to medium-high heat until cooked but not crisp.
- 11Cook bacon in a dry cold pan on medium to medium-high heat until cooked but not crisp.
- 12Cook bacon in a dry cold pan on medium to medium-high heat until cooked but not crisp.
- 13Remove excess bacon fat using paper towels.
- 14Remove excess bacon fat using paper towels.
- 15Remove excess bacon fat using paper towels.
- 16Add sliced onions to the pan with the bacon, season with kosher salt, freshly ground black pepper, and cayenne pepper.
- 17Add sliced onions to the pan with the bacon, season with kosher salt, freshly ground black pepper, and cayenne pepper.
- 18Add sliced onions to the pan with the bacon, season with kosher salt, freshly ground black pepper, and cayenne pepper.
- 19Cook onions on medium heat until soft and golden.
- 20Cook onions on medium heat until soft and golden.
- 21Cook onions on medium heat until soft and golden.
- 22Deglaze the pan with dry white wine.
- 23Deglaze the pan with dry white wine.
- 24Deglaze the pan with dry white wine.
- 25Cut Reblochon cheese in half, then split each half in half.
- 26Cut Reblochon cheese in half, then split each half in half.
- 27Cut Reblochon cheese in half, then split each half in half.
- 28Place 60% of the potato slices in a buttered casserole dish.
- 29Place 60% of the potato slices in a buttered casserole dish.
- 30Place 60% of the potato slices in a buttered casserole dish.
- 31Add a sprinkle of salt to the potatoes.
- 32Add a sprinkle of salt to the potatoes.
- 33Add a sprinkle of salt to the potatoes.
- 34Pour the bacon onion mixture over the potato layer.
- 35Pour the bacon onion mixture over the potato layer.
- 36Pour the bacon onion mixture over the potato layer.
- 37Spread the remaining potato slices over the bacon and onion mixture.
- 38Spread the remaining potato slices over the bacon and onion mixture.
- 39Spread the remaining potato slices over the bacon and onion mixture.
- 40Spread creme fraiche over the top layer of potatoes.
- 41Spread creme fraiche over the top layer of potatoes.
- 42Spread creme fraiche over the top layer of potatoes.
- 43Place the Reblochon cheese slices on top of the creme fraiche.
- 44Place the Reblochon cheese slices on top of the creme fraiche.
- 45Place the Reblochon cheese slices on top of the creme fraiche.
- 46Transfer the casserole to a foil-lined baking sheet and bake in a 375°F (190°C) oven for about 45 minutes or until browned and tender.
- 47Transfer the casserole to a foil-lined baking sheet and bake in a 375°F (190°C) oven for about 45 minutes or until browned and tender.
- 48Transfer the casserole to a foil-lined baking sheet and bake in a 375°F (190°C) oven for about 45 minutes or until browned and tender.
- 49Let cool for 10-15 minutes before serving.
- 50Let cool for 10-15 minutes before serving.
- 51Let cool for 10-15 minutes before serving.
Ingredients
- 3 potatoes
- 3 potatoes
- 3 potatoes
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 6 slices bacon
- 6 slices bacon
- 6 slices bacon
- 1 onions
- 1 onions
- 1 onions
- 1 pinch kosher salt
- 1 pinch kosher salt
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 1 pinch freshly ground black pepper
- 1 pinch freshly ground black pepper
- 1 pinch cayenne pepper
- 1 pinch cayenne pepper
- 1 pinch cayenne pepper
- 1 cup dry white wine
- 1 cup dry white wine
- 1 cup dry white wine
- 1 cup creme fraiche
- 1 cup creme fraiche
- 1 cup creme fraiche
- 1 Reblochon cheese
- 1 Reblochon cheese
- 1 Reblochon cheese
Equipment
potpanknifecasserole dishbaking sheetfoil