Saturday, February 21, 2015

Recipe: Bel Tartiflette

A tartiflette is a traditional French dish- thickly sliced potatoes, layered with bacon, onions, and cheese, finished off with cream and baked in the oven. In layman's terms it's essentially like a "pimped up" dauphinoise! The differences being much thicker potatoes, incorporating bacon, and using a generous amount of cheese. Traditionally you would use a camembert or a good reblochon, but I have used port salut, as I very happily have received another batch of products from Bel for recipe development- now that i've got all that surplus of lamb in the freezer, expect a lot of cheese recipes coming you way!!! I have served this with salad, although traditionally I think it's served with French bread and pickles (e.g. gherkins and mini pickled onions).

Bel Tartiflette (serves 3)

1.1kg potatoes, peeled and thickly sliced
1 tbsp butter (plus a little extra for greasing)
3 white onions, finely sliced
180g thinly sliced smoked bacon
2 x 185g wedges port salut, rind cut off and sliced
250g boursin cuisine garlic and herb
125ml skimmed milk
Salt and pepper
Salad to serve (optional)

1)      Preheat oven to 190C. Par boil the sliced potatoes for about 7 minutes, drain and set aside. Meanwhile, fry the onions and bacon in the butter with some salt and pepper for 15 minutes, stirring often.
2)      Grease a baking dish with some softened butter. Layer half of the potatoes in the dish and season with salt and pepper. Pour over the bacon/onion mixture on top, and half of the port salut. Cover with the rest of the sliced potatoes, some more salt and pepper, and the other half of the sliced port salut.
3)      Mix together the boursin and the milk until smooth, and pour over the potato cheese bake. Cook in the oven for 45 minutes. Remove from the oven, and serve with salad or as desired. 

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