Pepper
d’Affinois Tartiflette
This d’Affinois cheese is incredibly creamy, peppery, buttery, and
sweet. A hybrid which could be likened to a blend of Tomme in intensity and
triple-crème Brie in texture. Melted over tender, soft potatoes and jammy
caramelized onions; with a dash of dry white wine will cut the richness and
highlight the sweet flavour of the cheese.
Ingredients
- 4 medium potatoes, peeled
- 1/2 cup unsalted butter
- 2 medium-size yellow onions, thinly sliced
- 1 1/2 teaspoons granulated sugar
- 2/3 cup dry white wine (use your favourite as you will be
drinking it later)
- 1 1/2 teaspoons thinly sliced fresh sage
- 1/4 cup sour cream or crème fraîche
- 500 grams Pepper d’Affinois, halved thru the
middle so you have a top and bottom, with rind left on
Preparation and Cooking:
- Preheat your
oven to 400°F
- In a pot of
water, simmer the potatoes at medium high heat until fork-tender (about 20
minutes)
- Drain and let
cool for about 30 minutes.
- Cut potatoes
crosswise into 1/4-inch-thick slices, and set aside.
- Over
medium-high heat fry onions until they begin to brown (10 to 12 minutes)
- Stir in sugar,
and cook, stirring occasionally, until lightly browned (about 8 minutes)
- Add 1/3 cup of
wine. Stir, scraping bottom of skillet to loosen any browned bits, until wine
has almost completely reduced and onions are golden and soft (about 6 minutes)
- Add remaining
1/3 cup wine, and cook, stirring occasionally, until onions are rich brown and
jammy (4 to 6 minutes)
- Stir in sage.
- Arrange half
of potato slices in an even layer in a baking dish.
- Top with half
of the onion mixture
- Layer with
remaining potatoes and top with remaining onion mixture
- Dot with
spoonfuls of sour cream, and arrange Fromager D’affinois cheese halves (with
rind) on top.
- Place dish on
a rimmed baking sheet, and bake in preheated oven until bubbly and lightly
browned (20 to 30 minutes)
- Serve
immediately.
Enjoy!!
