Tartiflette -- the Indulgent Version
"I have also posted a lighter version of this classic French dish (if you can call any version of it "light") but this is the truly indulgent way to make it. Don't even think of looking at that calorie count. Just sit back and enjoy."
photo by Jonathan Melendez
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 lbs potatoes, boiled, peeled, and thinly sliced
- 1⁄2 lb bacon, cubed
- 2 onions, finely chopped
- 1 1 lb emmenthaler cheese or 1 lb jarlsberg cheese, grated
- 1 cup heavy cream
- butter
- salt and pepper
directions
- Saute onions and bacon in some butter.
- Grease a gratin dish with some butter, then put a layer of potatoes, salt and pepper.
- Spread the cooked onions and salt pork, then half of the cheese.
- Cover with another layer of potatoes, salt and pepper.
- Pour the cream on top and finish with the rest of the cheese.
- Bake at 350F for about 30 minutes.
Questions & Replies
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I read your ingredients for your TARTIFLETTE but I still did not see your response to where's the salt pork in your recipe, "Spread the cooked onions and salt pork"? Others have responded by saying they didn't see any mention of salt pork, but there it is. So, again, ingredient=bacon, directions=salt pork. Which is it and why change things in the same recipe? -
Can I cook the potatoes and assemble the dish except for the cream the day before...refrigerated, of course? -
This is a delishes dish if not have Cream can I use milk or can of cream mushroom
Reviews
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Being French I have to advise you the following corrections: the proper cheese to use to make a tartiflette is "reblochon" (which is very smelly) and you should also add 1 glass of white wine (more or less according to your own preference) after you have sautee the onions and the bacon. -
This recipe makes plenty enough for 6 servings, but in my family, three of us all but polished it off with cries of, "More! More!" from my son! It is delicious! I varied it slightly by using 12 ounces of Jarslberg cheese instead of 16 ounces, and I feel this was plenty enough. Oh, and instead of boiling the potatoes, I cooked them peeled and whole in the microwave for 10 minutes, let them sit a while under some plastic wrap, and then sliced them. I served it with Cracked Pepper Salmon #48795, and consider they complement each other perfectly - just add a fresh green salad. Thanks for sharing this Sackville Girl. I have hidden a little container in the fridge (which my son is unaware of!) to take to work for part of my lunch today - I can't wait!
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I'm gonna make this this weekend. Will post picture n let you know how it turns out, I'm New at the whole cooking thing... And haven't got any experience in the subject what so ever! But ya gotta start somewhere right? Let's just hope I don't ruin it like I have many other things I've attempted at cooking over the past few years I've tried... Ehh
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I was reading this recipe and it sounds great. The only concern I have is that in one part you talk about bacon and then in the second part you talk about salt pork. So what are we actually to use? -
This is a great recipe...but if you want something with less calories and still very tasty.......Just slice potatoes....butter the bottom of a glass pan....any size you like....put a layer of potatoes, sprinkele a little s and p.. and garlic powder if you like and a sprinkle of flour, then layer another layer. and do the same...and then a top layer with s and p...and dot with butter...Pour 1/2 and 1/2 over all until it comes up the sdes, not the top ...I sometime microwave it for 5 min or more ...and then put it in the oven at 350 covered....bake for 45 min and give it a stir ..........check for doneness...cover an bake until done....at least 1/2 hour more...but it depends........how
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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