Fleur de Tartiflette
Enjoy this modified “Straight from the French Countryside” potato dish! Tartiflette is the perfect new (or late harvest) potato dish, to warm your insides, as the weather grows cold..
Ingredients:
- 2 1/2 pounds new potatoes, washed and
scrubbed
- 1/2 pound (225g) thick-cut smoked bacon
- 1 medium onion, thinly sliced
- 2 cups heavy cream (35% milk fat)
- 500 grams Fleur d’Aunis cheese, sliced
- salt & pepper – to taste
Preparation and Cooking:
- Wash potatoes removing all dirt and loose
skin. Peel if you’re using late harvest potatoes.
- Slice into thick 1/4 inch slices
- In a medium sized pot, cover with cold,
salted water and boil until just tender, not soft, about 10 – 12
minutes.
- Drain, rinse well in cold water and
reserve to cool and dry.
- Slice your onion.
- Slice your bacon in chunky 2 inch pieces
- Sauté bacon over medium-high heat and
cook until tender.
- Pour off any excess fat, leaving about a
tablespoon behind.
- Add the onion slice to sweat with the
bacon until transparent.
- Season with salt and pepper (I only use
pepper) and remove from heat to cool.
- Preheat your oven to 350°F.
- When potatoes are cool, arrange a potato
layer in the bottom of an oven proof pan or skillet.
- Take the remaining potatoes and toss them
with the bacon and onion mixture.
- Top off the potato layer with this
mixture.
- Season to taste.
- Add your cream, (almost covering the
potato mixture), leave just the top layer exposed.
- Cut away the rind on the Fleur d’Aunis.
- Cut your cheese into one inch chunks and
place on top of your creation.
- Place into the oven and bake until
tender, well-cooked with a crisp browned top; about 45 minutes.
Remove from heat and rest about 10
minutes then serve and enjoy!
