Recipe Tartiflette (cheese & potato bake) : Practical and Delicious

Recipe Tartiflette (cheese & potato bake) : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Tartiflette (cheese & potato bake). You are currently reading Recipe Tartiflette (cheese & potato bake) : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Tartiflette (cheese & potato bake) requires 10m, cook 1h and serve 4. Caution: allergy Contains milk, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This wintry dish from the French Alps is comfort food at its very best.

Ingredients:

9 Ingredients

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  1kg pontiac potatoes, peeled, roughly chopped
  
  
  


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  50g unsalted butter
  
  
  


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  1 onion, chopped
  
  
  


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  2 garlic cloves, finely chopped
  
  
  


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  2 tsp chopped thyme leaves
  
  
  


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  200g piece speck* or pancetta, cut into 1cm cubes
  
  
  


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  1/2 cup (125ml) dry white wine
  
  
  


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  200ml thickened cream
  
  
  


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  250g reblochon* or raclette* cheese, grated
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 200°C.
  
  
  


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  Step 2
  
  
  
  
  Place the potato in a large pan of cold salted water. Bring to the boil over high heat and cook for 3 minutes. Drain well.
  
  
  


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  Step 3
  
  
  
  
  Melt the butter in a large frypan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, thyme and speck or pancetta, and cook, stirring, for 5 minutes. Stir in the wine, cream, potato and most of the cheese.
  
  
  


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  Step 4
  
  
  
  
  Transfer the mixture to a large baking dish and top with remaining cheese. Cover with baking paper to prevent the cheese sticking, then a layer of foil. Bake for 20 minutes, then remove the foil and baking paper. Bake for a further 20 minutes or until bubbling and golden.
  
  
  

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