Tartiflette

Winter has finally arrived in Lyon, and I kind of like it. Temps are in the thirties and it snowed twice this week. In other words, it finally feels like home! I never thought I'd find myself saying I miss the snow, but...I miss the snow. You can take the girl out of Minnesota...

As is the case every year when chilly temps hit, I find myself craving cozy comfort food. Throw in a crazy schedule, and I'm ready to dive face first into a big plate of cheesy, saucy, bacon-y potatoes. Sounds pretty good, right? 

Named after the Savoyard word for potatoes, Tartiflette is a hearty dish from the same region. It's made with potatoes, onions, lardons (French bacon) and Reblochon cheese. Perfect after a long day of skiing in the Alps, or in my case, attending class from sunup to sundown. 

A quick Pinterest search led me to this recipe, which turned out to be fairly quick and easy. I did make a few modifications: I skipped the step about boiling the potatoes and I subbed Comté for the Reblochon. 

Ingredients

  • 1.2 kg potatoes (or 6 medium-sized spuds)
  • 200 g. lardons
  • 15 cL dry white wine (optional)
  • 1 medium-sized shallot (or red onion)
  • 2-3 cloves garlic
  • Pat of butter
  • 6 Tbsp. crème fraîche
  • 1 Tbsp. Dijon mustard
  • Cheese (Reblochon is tradition but I used shredded Comté)
  • Pinch of herbes de Provence
  • S&P

Slice potatoes thinly; chop shallots and garlic. Brown bacon in a skillet before adding potatoes, onions and garlic. Cook until onions are translucent and potatoes begin to soften. Add most of the wine, reserved a small amount for the sauce. 

Next, spoon potato mixture into a greased pan(s). Again, all of my dishes here are super small, so I went with two. If you have a 13x9 that would probably work just fine.

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Now the sauce! In the same skillet, melt a small pat of butter. Stir in the cream, mustard and seasoning. Add the remaining wine. Stir until combined. Done! Pour sauce evenly over potato mixture in pan. Sprinkle shredded cheese on top. The traditional recipe calls for Reblochon cheese, but I only had Comté (of course). 

Bake at 200°C (400°F) for about 25 minutes. Serve with a green salad and a crusty baguette. Don't forget a glass (or two) of white wine. Et voilà! 

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