Tartiflette Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 medium russet potatoes or use a combination of 4 small turnips (small, smooth-skinned) and 2 medium russet potatoes, peeled and chopped into small cubes
1/2 cup real bacon pieces/bits (buy package at the store or fry up some bacon)
1 large onion, diced
2 tsp minced garlic
2 tbsp olive oil
3/4 cup plain nonfat Greek yogurt
1/2 cup light sour cream
1/4 cup neufchatel cream cheese
splash of low fat milk
salt and pepper, season to taste
1 to 1 1/2 cups of Comté cheese, shredded (can use Tilsit, Gruyère, Comté, Appenzeller, Emmentaler, and Morbier- good melting cheeses)
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Directions: |
Directions:1. Preheat the oven to 400 F. Grease an an 8x8 baking dish. Set aside.
2. Put the peeled and cubed potatoes/turnips in a large microwave safe bowl and pour a small amount of water over them, and then cover the top (to steam) and cook on high until tender, about 5-9 minutes. Test tenderness with a fork. Drain well.
3. While you are microwaving the potatoes/turnips, make the creamy mixture. Put the yogurt, sour cream, and cream cheese in a large bowl. Set aside.
4. Heat a large saucepan with 2 tbsp olive oil. Saute the onion until tender and translucent. Add in the real bacon pieces/bits and minced garlic during the last few minutes of cooking. Transfer the hot onion, garlic, and bacon to the creamy mixture and stir ingredients together until very smooth. Add a splash or two of milk if it's too thick to stir. Add salt and black pepper to taste.
5. Add the cooked potatoes/turnips to the creamy mixture and stir to combine.
6. Add the mixture to the baking dish and sprinkle your desired amount of Comté cheese on top.
7. Bake for 15-20 minutes or until cheese is melted and a bit brown. Let the tartiflette sit for 5 minutes before slicing. Serve warm. Makes 4-6 servings. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:50 minutes |
Personal
Notes: |
Personal
Notes: We hiked the Tour du Mont Blanc (TMB) at the end of the summer in 2015. The TMB is one of the most popular long distance walks in Europe and is considered a classic. It circles Mont Blanc and covers roughly 112 miles through parts of France, Italy, and Switzerland. It is an amazing journey through the Alps as you hike with incredible views, get much needed rest and relaxation at refugios/mountain huts, wine and dine yourself with the best cuisine in the world, and make friends along the way. That said, the night before our last day of hiking the TMB, we stayed at Refuge la Flegere (France). The main course that evening for dinner was French Tartiflette. We both fell in love with the first bite. Rich, creamy, buttery, starchy, cheesy bite of heaven. Similar to an American potato casserole of some type, but so much better. It's typically made with reblochon cheese, which is impossible to find in the states- It's been banned in the U.S because it's not pasteurized. It's a shame because French cheeses are far superior in flavor and complexity to American cheeses. French tartiflette is often made with raclette cheese (raclette is also a potato and cheese dish indigenous to parts of Switzerland), but even so, it's difficult to find here. I found raclette chesse only once at Trader Joe's. To make tartiflette without running all over creation in search of the right cheese, we just use a good melting cheese like Comté cheese (we buy ours at Costco), and we created a creamy mixture that is lower in fat. You can substitute cooked pancetta mini cubes (found at Trader Joe's) in place of bacon, but we just find the bacon to be easier to use since we always have it on hand. I love turnips... very similar in texture and flavor to potatoes, so I often use a 50/50 mix when I make my tartiflette. If you are feeling adventurous try it! We created this recipe using a tartiflette recipe found on the Cooking with Trader Joe's food blog and Celine's Cuisine food blog. That recipe served as our starting point, and now we have a version that we feel is far better! Tartiflette is delicious, and this dish reminds me of the warm and friendly hospitality we received while hiking in the French Alps. Serve this tartiflette with brussel sprouts and pork tenderloin (marinate it for several hours before cooking in olive oil, lemon juice, minced garlic, salt, black pepper, onion flakes, Italian seasoning, and red pepper flakes). Cook the pork tenderloin at 400 F for 20-25 minutes or until meat thermometer reads 170 F.
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