TARTIFLETTE
Serves 6
Ingredients
2-1/2 lb potatoes, peeled
1/2 lb slab bacon, cut in small dice
1 medium onion, thinly sliced
3/4 cup dry white wine
salt and pepper
1 lb Reblochon-style cheese, sliced
Directions
1. Preheat the oven to 350F. Place the potatoes in a pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with a knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into small dice and set aside.
2. In a saute pan, cook the bacon over high heat until browned. Drain, leaving 1 TB of fat in the skillet, and remove the bacon to a paper-towel lined plate. Reduce heat to medium-high and add the onion. Cook for about 5 minutes until golden brown, then add the bacon and wine and cook for another 5 minutes, stirring occasionally. Add the potatoes and season with salt and pepper.
3. Remove the potato mixture from the heat and place half of it in an ovenproof dish. Spread half the cheese slices atop the potato mixture. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the oven for about 20 minutes, or until golden brown and bubbling. Serve hot.
Recipe courtesy of Anthony Bourdain via Food & Wine's Annual Cookbook, 2013
NOTE: I substituted Jarlsberg cheese for the Reblochon
The CookingBites Recipe Challenge: Wine
Serves 6
Ingredients
2-1/2 lb potatoes, peeled
1/2 lb slab bacon, cut in small dice
1 medium onion, thinly sliced
3/4 cup dry white wine
salt and pepper
1 lb Reblochon-style cheese, sliced
Directions
1. Preheat the oven to 350F. Place the potatoes in a pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with a knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into small dice and set aside.
2. In a saute pan, cook the bacon over high heat until browned. Drain, leaving 1 TB of fat in the skillet, and remove the bacon to a paper-towel lined plate. Reduce heat to medium-high and add the onion. Cook for about 5 minutes until golden brown, then add the bacon and wine and cook for another 5 minutes, stirring occasionally. Add the potatoes and season with salt and pepper.
3. Remove the potato mixture from the heat and place half of it in an ovenproof dish. Spread half the cheese slices atop the potato mixture. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the oven for about 20 minutes, or until golden brown and bubbling. Serve hot.
Recipe courtesy of Anthony Bourdain via Food & Wine's Annual Cookbook, 2013
NOTE: I substituted Jarlsberg cheese for the Reblochon
The CookingBites Recipe Challenge: Wine