Potato and Cheese Tartiflette
on Friday, 19 July 2019.
Posted in French Friday, Provence
This dish originated in Savoy in the French Alps. An inexpensive and accessible food which is traditionally eaten after a day of skiing in the Alps. The ingredients are basically the same throughout the region; potatoes, bacon, onions and cheese. Many different variations to this recipe, but the ingredients are always the same.
The cheese which is used in France for this dish is Reblochon. An Australian substitute would be Gruyere, but I have heard where Brie has also been used.
Ingredients
Ingredients
- 1 kg peeled and julienned potatoes
- 2 medium brown onions, finely chopped
- 300 gr bacon, finely chopped
- 300 gr Gruyere cheese
- Iclove crushed garlic
- 2 bay leaves
- 1 tsp herbs de Provence
- Butterfor greasing muffin tins
- 150 gr dry white wine
- 1 tblsp oil
- Salt and pepper
Method
Method
- Preheat oven to 180 degrees. Grease and prepare the muffin tins. I put a small circle of baking paper on the bottom of each ring.
- Heatoil in frying pan, then add onion, garlic, herbs de Provence, bay leaves and bacon. Cook till bacon is slightly cooked. Add wine and cook till liquid is reduced to about two tablespoons full.
- Removebay leaves, then stir in the potatoes. Remove from heat and add the cheese.
- Placethe mixture into the muffin tins and bake for 20 to 25 minutes, allowing to cool a bit before removing onto serving dish.
This is another way of serving up tasty potatoes.
