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Prep time
15 minutes
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Cook time
25 minutes
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Serves
2-4 people
Author Notes
Tartiflette is a staple winter dish in France, originating from from the Savoie region of the Alps. Traditionally it is made with Reblochon cheese, but one day I was craving it and didn't feel like going to the grocery store but realized I had most of the ingredients if I used a different type of cheese. From then the recipe has evolved into what it is today. —Melissa P
Ingredients
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9
small potatoes (Amandine)
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125 milliliters
crème liquide
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1 handful
chives
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300 grams
lardons
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1/2 cup
Emmental
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1/2 cup
Mozzarella or Comté
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1/4 cup
Parmesan cheese
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1 tablespoon
butter
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1
garlic clove
Directions
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Peel the potatoes, cut them into quarters. Put them in a pot with water on high. Once the water begins to boil, continue cooking on high for ten minutes.
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In the mean time grate the cheeses, mince the garlic, and cut the chives into small pieces. Cook the lardons in a pan on medium-high heat.
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Once the potatoes are done (Test by poking a fork into one or two), drain and pour into a glass dish. First add the butter, diced into small pieces, then mix in the crème liquide, lardons, emmental, mozzarella or comté, and garlic.
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After mixing season to taste with salt and pepper. Once everything is combine together top with a layer of parmesan cheese. Put into the oven at 200°C
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After about 10-15 minutes, when the top begins to brown, take out of the oven and serve. Garnish with chives.
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