French Tartiflette
French Tartiflette is a decadent dish the whole family will love. Plus - it features our popular soft cheese: Petite Savoie. Our newest batch of Petite Savoie is incredible - try it in this recipe and let us know what you think! Find Petite Savoie in our cheese shop or order online here
INGREDIENTS:
4 lb firm potatoes (we like waxy yellows like German Butter or Yukon Gold)
500 g Petite Savoie cheese from Creekside or French Reblochon
6 cloves garlic
1 1/4 c. creme fraiche (see recipe for homemade creme fraiche following)
3/4 c. dry white wine
4 onions, thinly sliced
250 g bacon, chopped (psst…we have some heritage smoked bacon in store right now!)
1/2 tsp nutmeg
salt, pepper
DIRECTIONS:
Preheat oven to 350F. Peel the potatoes, quarter, and parboil for 8 minutes, then slice into 1/4 inch slices.
In a large skillet, fry bacon. Set aside, and drain most of drippings, then saute onion in same skillet until translucent. Add garlic and saute for 1 min.
Sprinkle with nutmeg, then deglaze pan with the white wine, and continue cooking for 5 minutes. Set aside.
Coat bottom of large baking dish with half the creme fraiche and half the sauteed ingredients. Arrange slices of potatoes in pan (standing on end rather than flat works well), top with half the bacon, season with salt and pepper, then top with remaining creme fraiche and sauteed ingredients. Sprinkle remaining bacon on top.
Slice Petite Savoie into 1/8 inch slices, then place between and over potato slices.
Bake for 45 mins - 1 hour until tartiflette is golden brown and potatoes are fork tender. (I recommend baking on a baking sheet to avoid cheese dripping to bottom of oven)
Serve with a light green salad and vegetable on the side. (We love steamed green beans)
RECIPE FOR HOMEMADE CREME FRAICHE: combine 1 cup of heavy/whipping cream and 2-3 Tbsp buttermilk. Cover with a clean cloth and keep in a warm, draft free place until thickened, but still pour-able. (12-16 hours) Stir and refrigerate until ready to use (can be refrigerated for up to 1 week).
ENJOY!