For some time now I have been lacking inspiration to take photographs. One of the reasons may be the backlog that has built up of photos I have taken but not actually done anything with - 900+ at this mornings count. Anyway I am spending part of today getting to grips with this and as a result decided to post some of them here.
First of all though, I made my first Tartiflette on Friday. Tartiflette is a French dish which was actually launched to promote the use of the Reblochon cheese!! It is now a firm favourite in the winter and cold conditions such as after a day in the Alps. I took three recipes from the internet and made my own version.
~ 750g of waxy potatoes.
2 good sized onions.
1 clove of garlic
100-150g of Lardons (chopped bacon with the fat still on)
Half a Reblochon cheese (although I used a little more than this)
Creme Fraiche
White wine - for drinking
Seasoning
Green salad
Serves 3-4
I boiled the potatoes whole until just soft enough. In the meantime I chopped and sweated the onions and finely chopped garlic down until close to soft but not brown. Add the lardons for five minutes or so to the hot pan and seasoning. Once the bacon /lardons are starting to look cooked too slosh in half a glass of white wine, but keep the rest of the bottle for drinking with the meal. Add seasoning, but no salt as there is plenty in the cheese and bacon.
In a large shallow pyrex dish most recipes tell you to start with the potatoes, but I placed some cheese slices on the bottom of the dish as an added touch. Then peel (if you want) the potatoes and cut about half into thick slices, creating a layer in the bottom of the dish. Then add the onion/garlic/bacon mixture, spreading evenly across the potato layer. Add another potato layer on top of this.
Finally I added several dollops of creme fraiche and smoothed that down before adding strips of Reblochon to cover the top. It is this top layer that will use about half a cheese.
Cook for 20-30 minutes in a moderately hot oven (Gas 5, 190C) until the cheese has browned. Serve hot with a green salad and dry white wine. Bread is also good for mopping the plates. The remains, if there are any, are good either hot or cold over the next few days should you need any further insulation.
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| Tartiflette after leaving the oven |
~ 750g of waxy potatoes.
2 good sized onions.
1 clove of garlic
100-150g of Lardons (chopped bacon with the fat still on)
Half a Reblochon cheese (although I used a little more than this)
Creme Fraiche
White wine - for drinking
Seasoning
Green salad
Serves 3-4
I boiled the potatoes whole until just soft enough. In the meantime I chopped and sweated the onions and finely chopped garlic down until close to soft but not brown. Add the lardons for five minutes or so to the hot pan and seasoning. Once the bacon /lardons are starting to look cooked too slosh in half a glass of white wine, but keep the rest of the bottle for drinking with the meal. Add seasoning, but no salt as there is plenty in the cheese and bacon.
In a large shallow pyrex dish most recipes tell you to start with the potatoes, but I placed some cheese slices on the bottom of the dish as an added touch. Then peel (if you want) the potatoes and cut about half into thick slices, creating a layer in the bottom of the dish. Then add the onion/garlic/bacon mixture, spreading evenly across the potato layer. Add another potato layer on top of this.
Finally I added several dollops of creme fraiche and smoothed that down before adding strips of Reblochon to cover the top. It is this top layer that will use about half a cheese.
 |
| My Tartiflette before cooking and with the remaining cheese |
Cook for 20-30 minutes in a moderately hot oven (Gas 5, 190C) until the cheese has browned. Serve hot with a green salad and dry white wine. Bread is also good for mopping the plates. The remains, if there are any, are good either hot or cold over the next few days should you need any further insulation.
Mmm, hungry now! I hope it tasted as good as you described it.
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