Tartiflette Alpine Melted Cheese Bacon And Potato Gratin Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

TARTIFLETTE



Tartiflette image

This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.

Provided by Tom Parker Bowles

Categories     HarperCollins     Side     Christmas     Casserole/Gratin     Easter     Potato     Cheese     Pork     Bacon     Garlic     Milk/Cream     Dinner     Soy Free     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

1kg (about 2 lbs.) Maris Piper potatoes, peeled and cut into slices about 1.5cm thick
2 tablespoons sunflower oil
1 large Spanish onion, thinly sliced
250g (about 2 cups) pancetta, sliced into strips
4 garlic cloves, chopped
100ml (about ½ cup) dry white wine
1 bay leaf
200ml (about 1 cup) heavy cream
450g (about 1 lb.) Reblochon cheese, cut into ½ cm (about ¼ in.)-thick slices, don't remove the rind

Steps:

  • Cook the sliced potatoes in a large pan of boiling salted water for 10-12 minutes, until just tender but not breaking up. Drain and set aside.
  • Meanwhile, heat the oil in a large, ovenproof frying pan (or an ovenproof dish), then add the onion and cook for 8-10 minutes until translucent. Add the pancetta and cook for another 5 minutes, then stir in the garlic. Continue on the heat, stirring occasionally, until the bacon is cooked through and the onions turn lightly golden.
  • Drain off any excess fat. Raise the heat, then pour the white wine into the pan and add the bay leaf. Cook for a couple of minutes, stirring to deglaze the pan, until the wine has reduced by about a third. Add the cream and simmer until that has reduced by about a third too. Remove the pan from the heat and add the potatoes, stirring carefully to coat them with the creamy mixture - it doesn't matter if they start to break up a little. Remove the bay leaf and season the mixture to taste.
  • Nestle about two-thirds of the chunks of cheese in among the potatoes and onions, then scatter the rest over the top. Transfer the pan to the oven and bake for about 15 minutes at 180°C/Gas Mark 4, until golden brown and bubbling.
  • Leave to settle for a few minutes, then serve with a salad of vinaigrette-dressed Little Gems and a few cornichons to cut through the creaminess of the Reblochon.
  • Enjoy with a Burgundian oaked Chardonnay such as St Véran.

POTATO GRATIN WITH CHEESE AND BACON



Potato Gratin With Cheese and Bacon image

Easy potato gratin with cheese and bacon makes the perfect supper dish. Change it up by adding onions, mushrooms, or greens.

Provided by Elaine Lemm

Categories     Dinner     Side Dish

Time 1h50m

Yield 4

Number Of Ingredients 7

2 1/2 pounds (1.2 kilograms) waxy potatoes
1 ounce (25 grams) unsalted butter
9 ounces (255 grams) Reblochon cheese, or other strong cheese
6 ounces (175 grams) smoked bacon pieces, or lardons
2 1/2 cups (600 milliliters) heavy cream , or double cream
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 300 F / 150 C / Gas 2 and grease a 10 x 12-inch (25 x 30-centimeter shallow baking dish with a little of the butter.
  • Peel and slice the potatoes into thick slices, approximately 1/8-inch (3-millimeters) thick. Place the potatoes in a colander and rinse thoroughly under cold, running water. Dry with kitchen paper and season well with salt and pepper (potatoes soak up a lot of salt while cooking, so be generous). Keep to one side.
  • Cut the cheese into small cubes.
  • Heat a large frying pan to hot but not burning. Dry fry (fry without any fat) for about 5 minutes until the bacon lardons are crisp and golden. Drain on kitchen paper. Place half the potatoes neatly into the dish, sprinkle over the bacon, then top with half the cheese followed by the remaining potatoes.
  • Pour in enough cream to just cover the potatoes-don't worry if you don't use it all. Dot the surface with the remaining butter.
  • Bake in the preheated oven until the potatoes are tender when pricked with a knife, about 1 1/4 hours.
  • Remove the baking dish from the oven, dot the surface with the remaining cheese and return to the oven and cook until bubbling and golden, about 15 minutes. Remove from the oven and leave to stand for 15 minutes covered in foil before serving.

Nutrition Facts : Calories 1302 kcal, Carbohydrate 71 g, Cholesterol 291 mg, Fiber 7 g, Protein 41 g, SaturatedFat 55 g, Sodium 1370 mg, Sugar 8 g, Fat 97 g, ServingSize Serves 4, UnsaturatedFat 0 g

MARY CADOGAN'S TARTIFLETTE



Mary Cadogan's tartiflette image

A creamy and comforting oven bake of potatoes, cream and bacon - originating from France's Haute-Savoie region

Provided by Mary Cadogan

Categories     Lunch, Main course, Supper

Time 55m

Number Of Ingredients 5

750g potato
1 onion
6rashers smoked back bacon
250g reblochon cheese or pont l'évêque cheese
142ml tub single cream

Steps:

  • Preheat the oven to 220C/Gas 7/fan oven 200C. Peel and thickly slice the potatoes, then boil in salted water for 8-10 minutes, until just tender. Drain.
  • Chop onion finely and fry in 25g/1oz butter and a drizzle of olive oil for 5 minutes. Snip bacon into pieces with scissors and add to the pan; stir well and cook for a further 5 minutes, until the onion and bacon are lightly coloured.
  • Chop cheese into chunks, rind and all. Layer half the potatoes in a 1.5 litre/2¾ pint buttered ovenproof dish and scatter over half the onion, bacon and cheese. Lightly season with salt and pepper. Repeat layers, then pour cream evenly over the top and bake for 10-12 minutes until golden. Rest for 5 minutes and then serve with a salad.

Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium

TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO GRATIN



Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin image

Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes - or at least a brisk winter's morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-)

Provided by French Tart

Categories     One Dish Meal

Time 50m

Yield 1 Tartiflette, 4 serving(s)

Number Of Ingredients 11

1 1/2 kg potatoes
1 large onion, peeled and finely diced
200 g smoked lardons (8 ozs) or 200 g smoked streaky bacon, diced (8 ozs)
25 g butter (1 oz)
1/4 pint white wine (1 wine glass)
4 tablespoons creme fraiche or 4 tablespoons sour cream
1 garlic clove, peeled and cut in half
sea salt
fresh ground black pepper or fresh ground black pepper
fresh ground black pepper
1 ripe reblochon cheese

Steps:

  • Preheat the oven to 200°C/400°F/gas mark 5.
  • Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.
  • Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown. When they are cooked, discard the fat and add the glass of wine and the creme fraiche and mix well.
  • Drain the potatoes and as soon as they are cool enough to handle peel them - the quicker the better. Slice thinly across.
  • Choose an ovenproof earthenware dish and rub it well with the cut halves of garlic. Layer half the sliced potatoes across the base, season them with salt and freshly ground black pepper, then scatter over half the onion and bacon mixture.
  • Cut the Reblochon cheese in half through the centre of the cheese, leaving you with a cut edge and a skin/rind edge, then lay one half of the cheese on top of the potato, bacon and onion mixture. Add the remaining bacon and onion mixture followed by the rest of the potatoes and more seasoning.
  • Place the remaining half of cut Reblochon cheese skin/rind side up on top of the potatoes. Bake for 10 minutes, then reduce the heat to 180C/350'F/gas mark 4 for a further 20-25 minutes. The Reblochon should melt within its skin and the cheese drip down throughout the dish, while the potatoes will become crispy and golden brown.
  • Tartiflette is a filling dish and all you really need to go with it is a mixed green salad, crusty French bread and a selection of pickles.

TARTIFLETTE (FRENCH POTATO, BACON, AND CHEESE CASSEROLE)



Tartiflette (French Potato, Bacon, and Cheese Casserole) image

This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h25m

Yield 8

Number Of Ingredients 10

1 tablespoon butter
3 pounds whole russet potatoes
12 ounces thick cut bacon, cut into 1/2-inch pieces
2 large onions, thinly sliced
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
½ cup dry white wine
¾ cup creme fraiche
1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese

Steps:

  • Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
  • Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
  • When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
  • Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

Nutrition Facts : Calories 497.5 calories, Carbohydrate 36 g, Cholesterol 90.6 mg, Fat 29.6 g, Fiber 2.9 g, Protein 21.3 g, SaturatedFat 16.9 g, Sodium 1120.2 mg, Sugar 3.8 g

CHEESE BACON&THYME TARTIFLETTE



Cheese Bacon&Thyme Tartiflette image

Combine smoked bacon and French mountain cheese to make this warming Alpine-style dish.

Provided by miss_sarahlouise

Time 1h5m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C, gas mark 4, and lightly grease a 1.5-litre ovenproof dish. Heat the oil in a frying pan and fry the bacon and onion over a medium heat for 4-5 minutes until beginning to brown.
  • Chop the thyme, reserving a few leaves for garnish. Place the thyme, cream, milk and garlic in a large pan. Bring to a simmer, then add the potatoes, cover and cook for 5 minutes. Stir in the bacon and onions and season with a little freshly ground black pepper. Place half the potato mixture in the bottom of the dish, then place half the sliced cheese over the potatoes. Repeat, finishing with a layer of cheese.
  • Bake in the oven for 40-45 minutes, until the potatoes are tender when pierced with a knife and the top is golden brown. Garnish with the remaining thyme, and serve with Waitrose Tenderleaf Salad and some chunks of Grand Mange Blanc bread.
  • TIPS:
  • This dish can be assembled ready to cook several hours in advance or the day before. Cool, then cover with clingfilm and leave in the fridge until required. Allow 10-15 minutes extra time in the oven if cooking straight from the fridge, then continue from step 3.
  • Peel the potatoes if you prefer.
  • The Reblochon could be replaced with Brie or Chaumes.

TARTIFLETTE



Tartiflette image

This is what I like to think of as the French answer to scalloped potatoes. It comes from the Haute Savoie region of France and can be very rich, although this is a slightly lighter version than others I've seen. I have also had tartiflette as a vegetarian dish by substituting some root vegetables for the bacon.

Provided by Sackville

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups strong cheese, crumbled and firmly packed (reblochon if you can find it although emmenthal, muenster or gruyère will work as well)
1 kg waxy potato (red ones are good)
200 g lardons (diced smoked bacon)
1 onion
butter
1 cup white wine
4 tablespoons cream
salt
pepper

Steps:

  • Cook the potatoes in boiling water until a little undercooked.
  • Reserve.
  • Melt the butter in a sauté pan and gently cook sliced onion and lardons, without letting them brown.
  • Slice the potatoes thickly, add them and continue to cook gently for 10 minutes.
  • Add the white wine and allow to reduce.
  • Season with salt and pepper.
  • Preheat the oven to moderately hot, butter a gratin dish, and put the potato mixture in it.
  • Pour over the cream.
  • Place the cheese on top and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes.
  • Serve with a lightly dressed green salad.

Nutrition Facts : Calories 436.9, Fat 15.2, SaturatedFat 9.5, Cholesterol 43.8, Sodium 433.2, Carbohydrate 52, Fiber 5.9, Sugar 3.7, Protein 14

More about "tartiflette alpine melted cheese bacon and potato gratin food"

TARTIFLETTE | KITCHEN STORIES RECIPE
tartiflette-kitchen-stories image
Peel and slice cooked, cooled potatoes. Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon …
From kitchenstories.com
5/5 (47)
Calories 1011 per serving
Category Main
  • Preheat oven to 200°C/400°F. Add potatoes to a pot of cold water. The water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and let boil for approx. 10 - 15 min., or until fork tender. Drain and let cool.
  • In the meantime, peel and mince onions and garlic. Roughly chop bacon. Heat olive oil in a large pan over medium heat and sauté bacon and onions for approx. 3 min. Add garlic and sauté for 2 min. more. Deglaze with white wine and let cook for approx. 2 min.
  • Peel and slice cooked, cooled potatoes. Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon-onion mixture. Layer over half the sliced Reblochon and repeat the process with remaining ingredients. Cover with milk and bake at 200ºC/400ºF for approx. 30 – 40 min., until the top is golden brown. Enjoy!


HOW TO MAKE TARTIFLETTE (FRENCH POTATO, BACON, AND …
how-to-make-tartiflette-french-potato-bacon-and image
Tartiflette is a cozy casserole with origins in Savoy in the Alps. Similar to au gratin potatoes, it consists of layers of sliced potatoes bathed in …
From thekitchn.com
4/5 (2)
Total Time 1 hr 35 mins
Author Jesse Szewczyk
Calories 481 per serving
  • Slice and boil the potatoes. Peel 2 1/2 pounds Yukon gold potatoes and cut into 1/4-inch thick slices with a mandoline or knife. Place the potatoes and 1 tablespoon of the kosher salt in a large pot and add enough cold water to cover them by 1 inch. Bring to a boil over high heat. Reduce the heat to medium and simmer just until the potatoes are barely tender, 4 to 5 minutes. (The potatoes will continue cooking in the oven. Do not overcook.)
  • Drain the potatoes. Drain the potatoes and let cool while you make the filling. Dry the pot with a paper towel, but no need to wash.
  • Prep the filling ingredients. As the potatoes are cooling, finely grate 2 ounces Gruyère cheese (about 1/2 cup). Mince 3 garlic cloves, dice 1 medium yellow onion (about 1 1/2 cups), and finely chop until you have 1 tablespoon fresh thyme leaves. Cut 6 slices thick-cut bacon crosswise into 1/2-inch pieces. Cut 1 wheel semi-soft cheese into 12 wedges.


TARTIFLETTE - AN ALPINE TREAT - COOKSISTER | FOOD, TRAVEL ...
tartiflette-an-alpine-treat-cooksister-food-travel image
Tartiflette is a luxurious Alpine version of a potato bake - the perfect winter comfort food! ... It is such a wonderful dish…cheese, potato, bacon, …
From cooksister.com
4.8/5 (4)
Category Entree
Cuisine French
Total Time 1 hr


HOW TO COOK TARTIFLETTE – RECIPE | FOOD | THE GUARDIAN
how-to-cook-tartiflette-recipe-food-the-guardian image
A ridiculously indulgent take on a gratin, with potatoes smothered in a creamy bacon and onion sauce and a whole wheel of reblochon cheese …
From theguardian.com
Author Felicity Cloake


TARTIFLETTE - LUXURIOUS POTATO DISH FROM THE FRENCH ALPS ...
tartiflette-luxurious-potato-dish-from-the-french-alps image
Add the crème fraîche to the potatoes, stir to combine, and then pour the mixture into the prepared gratin dish. Cut the half wheel of cheese in half …
From flyingfourchette.com
Cuisine French
Category Entree
Servings 6
Total Time 1 hr 15 mins


CHEESY MINI POTATO GRATIN STACKS (MUFFIN TIN) - RECIPETIN …
cheesy-mini-potato-gratin-stacks-muffin-tin-recipetin image
2. Assembling the gratin stacks. Fill halfway – Place a stack of potato slices in the muffin tin hole so they come up halfway. Pour over cream – Drizzle about 1 teaspoon of cream over the potatoes. No need to be exact …
From recipetineats.com


POTATO BACON SKILLET CASSEROLE - TARTIFLETTE INSPIRED ...
Tartiflette is a classic Savoie dish featuring potatoes with a layer of bacon and topped with melted cheese. The recipe was invented as a way to boost sales of Reblochon …
From cookingchatfood.com
5/5 (5)
Total Time 45 mins
Category Main
Calories 417 per serving
  • Start some water boiling in a large pot. Peel the potatoes, and cut them in half, or thirds if the potatoes are large. Boil them for about 15 minutes, until just beginning to get soft (see notes). Drain the potatoes, and chop into bite sized pieces.
  • onions: As the potatoes boil, heat the olive oil on medium heat in a large skillet. Add the onions and sauté, stirring occasionally.
  • to the skillet with the onions, stirring to combine. Cook until the bacon is browned, about 10 minutes after adding bacon to the skillet.


TARTIFLETTE RECIPE - ANTHONY BOURDAIN | FOOD & WINE
Preheat the oven to 350 F. Place the potatoes in the pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the knife.
From foodandwine.com
5/5 (1)
Servings 6
  • Preheat the oven to 350 F. Place the potatoes in the pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the 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.
  • In the sauté pan, cook the bacon over high heat until browned. Drain, leaving 1 tablespoon of fat in the skillet and add the onion. Cook over moderately high heat 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.
  • Remove the potato mixture from the heat and place half of it in the 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 hot oven for 20 minutes, or until golden brown and bubbling. Serve hot.


TARTIFLETTE: A FRENCH POTATO AND CHEESE DISH THAT WILL ...
Remove from heat and stir in the cream. Chop the potatoes into bite sized pieces and sauté in 2 tbsp. of butter until some are golden brown. Season with a little salt and pepper. …
From christinascucina.com
4.7/5 (40)
Total Time 45 mins
Category Main Courses
Calories 646 per serving
  • In a large frying pan, sauté the pancetta and onions in a tablespoon of the butter until it begins to brown. Then add the wine and continue to cook until it has mostly evaporated.
  • Chop the potatoes into bite sized pieces and sauté in 2 tbsp. of butter until some are golden brown. Season with a little salt and pepper.


TARTIFLETTE SAVOYARDE WITH REBLOCHON CHEESE RECIPE BY ...
Pour over the remaining wine and spoon the crème fraiche on top. Season with salt and pepper. Spread the remaining Reblochon all over the top, rind side up again, and bake for …
From thedailymeal.com
3.9/5 (8)
Servings 4
  • Fry the lardons, onions, and garlic until the lardons are crisp, and the onions and garlic are soft and translucent.
  • Add half the wine to the lardons and onions. Turn the heat up and deglaze the wine for 2-3 minutes, until half of it has cooked off.


POTATO AND REBLOCHON CHEESE GRATIN (TARTIFLETTE AU ... - FOOD
Heat the butter in a pan and cook the onions for 3–4 minutes. Add the bacon and cook for a few more minutes before adding the potatoes. Stir well, …
From sbs.com.au
4/5 (133)
Servings 8-10
Cuisine French
Category Side


TARTIFLETTE WITH BACON FAT SALAD RECIPE - BBC FOOD
Place the whole potatoes in a large pan, cover with water and bring to the boil. Cook for 10 minutes. While cooking, heat a frying pan until medium-hot, add a knob of the butter, onion and thyme ...
From bbc.co.uk
Category Main Course


SKI CHALET SUPPER: TARTIFLETTE SAVOYARDE WITH REBLOCHON CHEESE
Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling. Serve hot from the oven with salad, cornichons (gherkins), pickled onions, charcuterie and crusty bread.
From lavenderandlovage.com
4.3/5 (30)
Total Time 1 hr 5 mins
Category Cheese
Calories 957 per serving


TARTIFLETTE: A FRENCH-STYLE CHEESY POTATO BAKE - MON PETIT ...
Instructions. Preheat the oven to 400°F. Bring a medium saucepan of salted water to a boil. Place the potatoes in the water and boil over medium heat for about 15 minutes, just until they're tender. You don't need them to be mashed-potato tender, but they should be mostly cooked. Drain the potatoes and set aside to cool.
From monpetitfour.com
4.4/5 (5)
Total Time 45 mins
Category Side Dish
Calories 505 per serving


TARTIFLETTE, RACLETTE, FONDUE, SCHNITZEL AND MORE: ALPINE ...
Lightly toast the almonds in a dry frying pan, stirring constantly. Let cool. Mix the sugar with the cinnamon, then add, together with the rum-soaked raisins, lemon juice, sponge cake crumbs and ...
From telegraph.co.uk
Is Accessible For Free True
Author Madeleine Howell


HOW TO COOK THE PERFECT TARTIFLETTE | CHEESE | THE GUARDIAN
Preheat the oven to 200C/400F/gas mark six. Cut the potatoes into smallish cubes (roughly 1cm). Heat the remaining butter in a frying pan and saute them until golden. Cut the cheese in half ...
From theguardian.com
Author Felicity Cloake


VEGETABLE PATTIES - SKINNY RECIPES - SKINNY RECIPES
grated cheese (low-fat or regular) 1 medium-sized zucchini, grated (squeeze the water out of this) 1 medium-sized carrot, grated. a small handful of sunflower seeds . salt & pepper. 1 tablespoon Bertolli olive oil. fresh herbs, chopped. 1 small green chili – chopped (optional) Gold Medal flour. Directions: Pre-heat oven to 400 F. Mix potatoes, garlic, onions, and egg in a large bowl. Add …
From acidrefluxdiettips.org


SEARCH PAGE
Rasher bacon, spinach and cream potatoes. Prep Time. 10 mins
From foodnetwork.co.uk


TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO ...
Nov 2, 2015 - Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, t…
From pinterest.co.uk


TOP 10 MOUNTAIN DISHES | FRENCH ALPS FOOD | PEAK RETREATS
Director Xavier's favourites include 'Boite Chaude' (melted local cheese served in a hot box), 'Diots de Savoie au vin blanc with gratin de crozet' and 'Omble Chevalier' (arctic char fish) Product Manager Neil suggested 'Pierre Chaude' (cooking meat or fish on a flint or granite block); and for afters, 'Cafe Gourmand' (a mini selection of a restaurant's desserts, served with an …
From peakretreats.co.uk


POTATO GRATIN WITH GRUYÈRE RECIPE - FOOD NEWS
1 Preheat oven to 350°F. Grease shallow 4-cup baking dish or 9-inch glass pie plate. Set aside. 2 In 3-quart saucepan, combine half-and-half, cayenne, and salt; heat to boiling over medium-high heat. 3 Add potatoes and cook 2 minutes or until half-and-half mixture thickens slightly, stirring gently with heat-safe spatula. 4 Transfer half of potato mixture to prepared baking dish; …
From foodnewsnews.com


TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO ...
Oct 30, 2015 - Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, t…
From pinterest.ca


REBLOCHON POTATO GRATIN RECIPES
Ripe Camembert cheese can be used in its place in this delicious potato gratin. Provided by Martha Stewart. Categories Food & Cooking Main Dish Recipes Casserole Recipes. Number Of Ingredients 8. Ingredients; 3 tablespoons unsalted butter, plus more for the dish : 1 tablespoon olive oil: 2 yellow onions, sliced into 1/4-inch-thick half circles: 1 teaspoon sugar: 2 1/2 pounds …
From tfrecipes.com


TARTIFLETTE, POTATO GRATIN WITH CHEESE AND BACON. | CANSTOCK
Tartiflette, potato gratin with cheese and bacon - download this royalty free Stock Photo in seconds. No membership needed. International ... Tartiflette, Potato Gratin With Cheese And Bacon. Tartiflette, potato gratin with cheese and bacon. Image Editor Save Comp. Similar Photos See All. Hearty potato gratin with parmesan cheese, cream and delicious cured …
From canstockphoto.com


TARTIFLETTE – FRENCH POTATO, BACON, AND ILLEGAL CHEESE ...
YouTube. Ingredients for about 8 portions: butter for greasing casserole dish. 3 pounds russet potatoes, cooked with skins on, in salted water. 12 ounces thick-cut bacon, cut into 1/2-inch pieces. 2 large onions, sliced thin. salt, freshly ground black pepper, and cayenne to taste. 1⁄2 cup drinkable white wine. 3/4 cup crème fraiche.
From foodwishes.blogspot.com


HIS AND HERS VALENTINE’S DAY GRILLED CHEESE - POTATO ROLLS
Buffalo Chicken Grilled Cheese. His favorite game-day dip meets the classic sandwich comfort. To make: combine shredded rotisserie chicken, homemade buffalo sauce, shredded Monterey Jack cheese, and blue cheese crumbles; then layer the mixture between two slices of buttered Martin’s Old-Fashioned Real Butter Bread and pan-fry until golden brown.
From potatorolls.com


SEARCH PAGE - FOODNETWORK.CO.UK
gin rum vodka champagne egg tofu cheese chocolate cod tuna salmon lime fruit lemon banana bean chickpea ham beef duck lamb pork bacon steak turkey chicken crab prawn scallop seafood kale carrot potato tomato cabbage mushroom cauliflower rice pastry. Difficulty Easy Medium Hard. Preparation Time 15' 30' 60' Cooking Time 15' 30' 60' Course Main Course Lunch …
From foodnetwork.co.uk


TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO ...
Nov 2, 2015 - Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect …
From pinterest.com


TARTIFLETTE CHEESE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Similar to au gratin potatoes, it consists of layers of sliced potatoes bathed in cream — but the … 287 People Used More Info ›› Visit site > Euro Food Depot - tartiflette-cheese-reblechon-french ... new www.eurofooddepot.com. Far from industry and city life, the cows are free to feed in the pristine pastures along the hills where the air is fresh and clean. Douceur du Jura is a style ...
From therecipes.info


TARTIFLETTE STOCK PHOTO. IMAGE OF CUISINE, MELTED ...
Photo about Potato,bacon and reblochon-tartiflette. Image of cuisine, melted, reblochon - 74270442
From dreamstime.com


BLUE WINDOW | FOOD TRAVELS IN THE ALPS | TARTIFLETTE ...
The French Alpine cheese known as reblochon FRANCE One of the great cheese dishes of Europe, this bacon, cheese and potato gratin from the French Alps was the subject of some controversy until the Savoyards decided to promote it with the slogan 'In tartiflette we trust' in 2001, emblazoned on bags, sweatshirts, t-shirts, stickers and…
From ourbigfoodadventure.wordpress.com


CHEESE PLATTER IDEAS FOR YOUR NEXT CELEBRATION - HOMESTEADING
14 Beautiful Cheese Platter Ideas For You Next Party. Have I told you I love cheese? I think I have on several occasions. It’s kind of been the theme of the week, with National Cheese Day and all. Well, I do love cheese, and I just can’t imagine myself entertaining without a good old cheese platter. It’s the easiest appetizer you can serve to your guests in a …
From homesteading.com


TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO ...
Jun 10, 2015 - Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect …
From pinterest.ca


TARTIFLETTE ALPINE MELTED CHEESE BACON AND POTATO GRATIN ...
Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin potatoes, bacon, onion, creme fraiche, cheese, butter, garlic, wine Ingredients 1 1/2 kg potatoes 1 large onion, peeled and finely diced 200 g smoked lardons (8 ozs) or 200 g smoked streaky bacon, diced (8 ozs) 25 g butter (1 oz) 1/4 pint white wine (1 wine glass) 4 tablespoons creme fraiche or 4 tablespoons sour …
From tfrecipes.com


ALPINE CHEESY BACON & POTATO GRATIN FOR NATIONAL CHEESE ...
Mix until the cheese has melted. Season with black pepper. Add potato discs to an ovenproof dish in a single layer. Pour over cheesy bacon sauce to cover. Repeat until you have a final layer of sauce, and top with any leftover potato discs. Sprinkle over the reserved cheese and put the dish in the oven for 15-20min or until bubbling and golden.
From myweekly.co.uk


TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO ...
Tartiflette - Alpine Melted Cheese, Bacon And Potato Gratin Recipe - Food.com . Tartiflette - Alpine Melted Cheese, Bacon And Potato Gratin Recipe - Food.com. Date Added: 11/17/2015 Source: www.food.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 …
From mastercook.com


TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO ...
Oct 7, 2015 - Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, t…
From pinterest.com


Related Search