Mmmmmmm, potatoes, cheese, onions & bacon!Oh yes, lets not forget a huge dollop of Créme Fraìche de Normande!
This wintry favorite is from the Savoy region in France. It usually accompanies a ski break, eaten right in front of the fire place served with a large pichet de Vin Savoie!
No! I'm not on a ski trip. It really hasn't been cold enough for my fire place yet....I was just meandering around my local Super U looking for inspiration for dinner. Scanning the cheese section I spied some cheese for a Tartiflette. The package even had a recipe provided on the back! It didn't take long to fill my panier with some potatoes, onions de Roscoff and lardons. I plunked in some of my favoite Créme Fraìche (Reo brand) and was marching out the door.
The cheese provided in the package was not the cheese a true Tartiflette is comprised of, Roblochon cheese is the 'correct' cheese of the region. But......remember.....This was quick and easy, no fuss!
First take a little oil (your choice) and add the lardons. Fry. Thenslice the onions and potatoes, plunk into the frying pan and saute' away till tender.
Cube or slice the cheese, add the Creme Fraiche to a baking dish. Cook for a few more minutes.
Bake away in the oven for about 30 minutes.
Finished result......well, see for yourself! You only need a green salad to try to balance out that cheese! Really yummy, but next time, I'm going to get the 'correct' cheese, I think the Super U cheese was a bit too mild! Still, not bad for a spur of the moment question of What is for dinner???
9 comments:
omg that looks gooooood. btw, what kind of cheese was that? my french sweetie doesn't like tartiflette using roblochon because the cheese is too strong (smelly) for him. i know! what kind of french guy is he? he doesn't drink wine, either (*GASP!*) :D
That looks great! I can't wait to try it.
Humm that looks great ! Makes me wanna eat some even though I know I don't like it. Yep, don't like oignons, this kind of cheese (roblochon isn't eat ?)...
Bourgogne > I'm french too and don't like roblochon, roquefort, wine, frog legs... :)
I have a tartiflette recipe from the NY Times waiting for me, and I've been scared to try it until now. Thanks for your post and all.that.cheese.
From India with love..:):)
You have a great blog going here Melissa. Just love your kitchen and your pans..:):)
I have started my own cooking blog http://indiacuisine.blogspot.com on Indian cooking, my personal recipes and ayurvedic cooking.
Keep up the good work of your blog..interesting blog you have here.
Can we exchange links with each other, Melissa?
Bourgogne! I laugh when a frenchman doesn't like strong cheese OR wine!
That cheese was a 'blend' from my Super U....really not bad for an on-the-fly decision for dinner!
Mona, I'm sure you can find some great cheese in NY!
Cindy, Ok....I'll give you a break, you can find another cheese you like and skip the onions! I do enjoy your blog, you are such a great baker!
Luisa, if you try your version of the Tartiflette, let us know how it turns out. In the meantime, I'll check in with your blog!
Sailu....thanks for taking a look at my blog. You have some fantastic recipes on your blog, job well done!
I have been making something like this for years after a friend/roommate from Germany showed me this simple method. I really like to buy all kinds of potatoes and three kinds of cheeses, but always a fantastic Gruyere, so that each bite is a little bit different from the last. I've never made it with bacon but of course anything with bacon is yum!
One piece of advice : be very careful ! Tartiflette is like a drug ; once you have tasted it, you are dependent.
I think you are right, and I can't find that good cheese anymore in the US
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