Tartiflette: Tradition Rethought
Course: Main courseCuisine: FrenchDifficulty: Easy
Servings
6
servingsPrep time
25
minutesCooking time
35
minutesCalories
2800
kcalTotal time
1
hourTartiflette, that great mountain classic, gets a gourmet twist in this Cuizette version! Here, the potatoes are pre-cooked directly in the pan for added flavor, enhancing every bite. A comforting dish, perfect for convivial evenings, where authenticity meets culinary astuteness.
Ingrédients
1 kg firm-fleshed potatoes
200 g smoked bacon
2 large onions
1 garlic clove
200 mL heavy cream
1 glass of dry white wine
1 reblochon cheese (about 500 g)
Salt and pepper to taste
2 tablespoons olive oil for cooking
Instructions
- Preparation of ingredients :
Peel and slice the potatoes into rounds about 5 mm thick. Peel and finely chop the onions. Rub a gratin dish with the garlic clove. - Pre-cooking potatoes :
Heat the olive oil in a large frying pan. Fry the potato slices over medium heat, stirring regularly, until golden-brown and slightly melting (about 15 minutes). Season with salt and pepper. - Preparation of bacon and onions :
In a separate frying pan, fry the lardons until golden brown. Add the chopped onions and cook gently until translucent and slightly caramelized. Deglaze with the dry white wine and reduce. - Assembling the tartiflette :
Preheat oven to 200°C (th. 6-7). Place a layer of golden potatoes in the bottom of the gratin dish. Cover with some of the bacon-onion mixture and a little crème fraîche. Repeat until all ingredients are used up. Cut the Reblochon cheese in half lengthwise, then into pieces. Arrange them on top, rind side up. - Cooking :
Bake for 25 to 30 minutes, until the cheese is melted and gratinated. - Service:
Serve hot, with a green salad or lambu0027s lettuce for freshness.
Notes
- For even more gourmandise: Add a pinch of dried thyme or rosemary to the potatoes during pre-cooking.
- For a lighter version: Replace some of the crème fraîche with plain yoghurt to lighten the dish without compromising texture.
This Cuizette version of tartiflette revisits the dish by sublimating the potatoes through pan-frying. A mountain classic that retains all its conviviality and character, with a modern touch that’s sure to please everyone.
