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Tartiflette

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How was your Valentines? Eventful/romantic? Or like mine in being very single and just going out to eat with a friend – the Pecan pie had me at first bite with it’s whiskey cream topping.

The forecast was for all stormy wind and rain, not helping the current flooding in the south. The weekend though in London had bright hints of blue sky and warm sunshine. It’s beginning to feel a lot like spring and I feel bad for my friends in the States who are still shoveling themselves out of another snowstorm.

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The next night was about homemade pizza’s to which my friend Jonathan insisted I judge whose pizza was made better as a food blogger – him or his sister – the competitive siblings said “mine is. No mine is” all while I prepared chocolate self-saucing pudding for our dessert and watched with hunger and impatience the cheese melt on my pizza. Over spoonfuls of chocolate pudding we watched ‘The Breakfast Club’, neither had seen it so it was interesting seeing it through their new eyes.

Jonathan assembling his entry

Jonathan assembling his entry

Claudia adding her second layer of cheese

Claudia adding her second layer of cheese

Cooking and Olympics

Cooking and Olympics

The picture at the bottom of the dish this Tartiflette was baked in shows the level of gooey cheese that comes from making this dish.

If you want to be healthy serve with a salad or go crazy and eat as is to warm up from the cold outside.

Cheese packaging

Cheese packaging

Tartiflette
Adapted from Food and Wine magazine (Anthony Bourdain recipe)
Serves 6

Ingredients:
2 1/2 pounds/1.10 kilos potatoes, peeled
1/2 pound/225 grams bacon, diced
1 small onion, quartered and thinly sliced
3/4 cup dry white wine
1 pound/450 grams Reblochon cheese (see here for alternatives), sliced

Directions:
Place the potatoes in a pot and boil until easily pierced with a knife.

Remove and drain, allow to cool. Once cool enough to handle, cut into small cubes.

Meanwhile, preheat the oven to 180°C/350F. Place the bacon in a pan with a little olive oil over medium heat until browned. Remove and set aside.

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Place the onions in the pan, stirring until browned, add in the wine and bacon and simmer for approximately 5 minutes or until the wine has evaporated.

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Remove from the heat and mix in the potatoes.

Spoon half the mixture evenly into your baking dish top with half the sliced cheese. Spoon the remaining mixture over and finish with the remaining cheese.

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Place in the oven and bake until golden, approximately 20 minutes.

Serve the cheesy goodness immediately.

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Tartiflette

Serving Size: 6

Tartiflette

Ingredients

  • 2 1/2 pounds/1.10 kilos potatoes, peeled
  • 1/2 pound/225 grams bacon, diced
  • 1 small onion, quartered and thinly sliced
  • 3/4 cup dry white wine
  • 1 pound/450 grams Reblochon cheese (see here for alternatives), sliced

Instructions

  • Place the potatoes in a pot and boil until easily pierced with a knife.
  • Remove and drain, allow to cool. Once cool enough to handle, cut into small cubes.
  • Meanwhile, preheat the oven to 180°C/350F. Place the bacon in a pan with a little olive oil over medium heat until browned. Remove and set aside.
  • Place the onions in the pan, stirring until browned, add in the wine and bacon and simmer for approximately 5 minutes or until the wine has evaporated.
  • Remove from the heat and mix in the potatoes.
  • Spoon half the mixture evenly into your baking dish top with half the sliced cheese. Spoon the remaining mixture over and finish with the remaining cheese.
  • Place in the oven and bake until golden, approximately 20 minutes.
  • Serve the cheesy goodness immediately.
  • Notes

    Adapted from Food and Wine magazine

    http://roamingtaste.com/tartiflette/

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