Tasty Tuesdays: A Savoyard Special- La Tartiflette

 The Tartiflette is a traditional dish from high in the Alps region of France. My parents have a chalet there where we have spent many a cold night snuggled tightly together around an old wooden farm table, enjoying the warm fire next to us and the warm meal my mom had prepared. Tartiflette is a great fall/winter dish no matter where it is made, but the exact taste is hard to get down without using actual Roblechon cheese. If you can't get your hands on any, I recommend substituting with Brie or Camembert, or even Munster cheese. Since this is a French recipe, you may have to find equivalent measurements on google. Bon Appetit!

INGREDIENTS:

• 300g potatoes per person
• 3 large onions
• 250g lardons or chunky bacon pieces
• 1 Reblochon cheese
• 200g crème fraîche

PREPARATION:

1. Cook the potatoes in their skins in boiling water.
2. Peel them while they are still warm then leave to cool.
3. Sauté the onions in a large frying pan for about 5 minutes (do not brown)
4. Add the lardoons to the onions and cook for a further 15 minutes.
5. Cut the potatoes into thin rounds.
6. Using a second frying pan, sauté the potatoes in a little duck fat or oil just browning slightly.
7. In an oven proof dish put a layer of the potatoes.
8. Cover with the onion mix.
9. Add the remaining potatoes.
10. Slice the Reblochon and cover the potatoes with it.
11. Add the crème fraîche.
12. Cook at 220C for 40 minutes.

Tartiflette would look GREAT served in our rectangular Cinnabar casserole dish, with a brilliant, joyful red warming up your winter table display!
Stoneware caddies bring a red-hot pop to your tabletop. Dishwasher, refrigerator, freezer and oven safe to 450°. Coordinates with our Cinnabar Collection. :: 14" x 9 1/2" x 3 1/4" tall; holds 16 cups

Get it today for $57.96 or host a party or e-party and earn it for half off or even free!


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