Cheese, potatoes, bacon and onions in the same pan. Spiced with a sip of white wine. It can’t help but become good.
Traditional food from the French Alps also tastes good in the North. Mari Moilanen
Comfort food is coming to an end. Now we are tasting the cheesy delicacy of the French Alps, tartifletta.
Fondue and raclettes are all familiar with, but what is this third Alpine, rustic and winter traditional food derived from cheese?
Tartiflette is a cheesy baking dish in which plenty of sprinkled onion, bacon and garlic are added to the sliced, pre-cooked potatoes. Place the cut Reblochon cheese with its skins on top of the pan and fry in all its splendor and the cheese surface is gratinated. Perfect food for cool and dark days.
The secret of taste in cheese
The wonderful taste of tartiflettes comes from the tasty aromas of French, semi-soft, washed-shell Reblochon cheese. Reblochon is made in the mountains of eastern France.
Reblochon is a rich and creamy cheese. It is matured for a couple of weeks, during which time the cheese is rinsed several times. The fat content of the cheese is 45% of the dry matter. Its taste is buttery, melt-in-your-mouth and tasty. Reblochon also sits great on a cheese table.
Reblochon can be found on the cheese shelves of large supermarkets or in small cheese boutiques. If no reblochen is found, the replacement cheese will be another very digestible and fairly aromatic cheese. A good tartiflette is also made from raclett cheese. You can also test white mold or red putty cheese.
Tartiflette
(For 6 people)
1.2 kg of floury potatoes
1 pkt bacon
2 yellow onions
1 1/4 dl white wine
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon (200 g) of French cream
2 (à 240 g) Reblochon cheese discs or one large (450 g) disc
1. Boil the potatoes with the peel ripe. Allow the potatoes to cool, peel and slice. You can cook the potatoes the day before.
2. Slice the bacon and chop the onion. Transfer the bacon to a cold frying pan and raise the heat slowly. Fry the bacon until crispy. Add the onion to the pan and sauté for 4-5 minutes. Add fat to the pan if necessary.
3. Pour the white wine into the pan and cook for 5-6 minutes.
4. Grease an ovenproof dish and half the potatoes on the bottom of the pan. Sprinkle with half the salt and pepper. Add half of the bacon mixture and cover with the remaining potatoes.
5. Apply the rest of the bacon and spices to the surface. Spoon topped with crème fraîche. Cut the cheese discs horizontally in half and cover the surface of the pan with them.
6. Bake in a 200-degree oven for 30 to 35 minutes, until the cheese has melted and turned a beautiful color.
Tip: Bacon can also be replaced with cold smoked salmon
The story was originally published on November 26, 2019.