Tartiflette – French dish from my native Haute Savoie :)

IMG_6103

Tartif .. what ?? I know, at first, it isn’t that easy to pronounce but once you tasted it, for sure, you will remember ! This dish is made with potatoes, reblochon cheese, lardons (bacon) and onions.

This is THE speciality from my region in France and just perfect to eat at this time of the year, when it is cold and rainy outside. This time, I decided to do mini-tartiflette that you can eat with green salad & fresh tomatoes, or as a starter when you have guests. But usually, I make a big casserole as main dish and trust me, there is never enough !  So, if you find the reblochon cheese in specialised cheese store/foreign store, don’t wait any longer and make your first Tartiflette and send me pictures, I would love to see my regional dish “travelling” around the world 🙂 

Ingredients: (for 5 people):

IMG_6067– 2 kgs of potatoes
– 400g of lardons (= sliced bacon)
– 1 1/2 reblochon cheese (or 2 of them, it can only get better !)
– 2 onions
– 200ml of sour cream
– Olive oil
– salt and pepper

Directions:

  1. Peal the potatoes and cut them in cubes of about 2X2cm (1X1 inch)
  2. In a large pan (or maybe 2 of them as it is lots of potatoes !), pour 2 tbsp of olive oil (in each pan) and cook the potaoes under medium heat until they get a nice golden color and soft in the inside. While they are cooking, don’t forget to flip them over from time to time (like they were tiny pan cakes :))
  3. Salt (not to much) and pepper.
  4. Meanwhile, cook the lardons/sliced bacon in a pan (without oil)
  5. Cut the onions in small slices. Add 1 tbsp of olive oil in a pan and fry them under high/medium heat until they become transparent and get a bit coloured.
  6. Once everything is cooked, pour the potatoes in a large dish/casserole that can go in the oven. Pour the onions &the bacon on top of the potatoes. 
  7. Slice your reblochon in half horizontally and add it on your potatoes/bacon/onion mix (the crust of the reblochon cheese facing up)
  8. Finally, pour the cream (optional but I prefer it, it will prevent your dish to be too dry)
  9. Put in the oven at 200 degrees C (380 degrees F) until you see the cheese is melted and starts to grill (not burn !)
  10. Take out of the oven and it is ready to serve, on its own or with a green salad.
  11. ENJOY !!!

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