Best Alpine Potato Bake Recipes
TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO GRATIN
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
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
This Alpine potato and bacon casserole bakes up golden and gloriously gooey thanks to the slices of soft, pungent rind cheese nestled on top. More traditional recipes call for boiling the potatoes separately in one pot, browning the onion and bacon in a skillet, and then combining everything into a casserole dish for baking. This streamlined version accomplishes it all in one large sauté pan. Serve this with a leafy salad of peppery, bitter greens to cut the richness.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Add bacon to a cold (10- to 12-inch) skillet and place the pan over medium heat. Let bacon cook until some of the fat renders and the edges turn golden, about 7 to 10 minutes. (You're not looking to crisp the bacon.)
- Add onions to the pan and raise the heat to medium-high. Cook, stirring occasionally, until golden and soft, about 10 minutes longer. Stir in garlic, thyme and nutmeg, and cook for another minute until fragrant.
- Add potatoes, wine, 1/2 teaspoon salt and 1/2 teaspoon pepper, and toss until well combined. Cover the pan and cook, stirring every once in a while so nothing sticks, until potatoes are just tender and the liquid has mostly evaporated, 20 to 25 minutes. If the pan dries out while the potatoes are cooking, add a splash or two of water.
- Leaving the rind on, cut the cheese into slices or wedges. Stir crème fraîche into the potatoes, then nestle the cheese in evenly. Transfer the skillet to the oven and bake, uncovered, until the cheese melts and the potatoes are very tender, 25 to 35 minutes. Serve hot or warm.
ALPINE POTATOES
I got this out of a small cookbook put out by the local courthouse employees. It's a great Idaho potato dish!
Provided by MizzNezz
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan, cook and stir butter and soup until smooth.
- Remove from heat; add sour cream.
- Add onions, celery, and cheese; mix well.
- Add salt, pepper and diced potatoes; mix well.
- Pour into 9x13 baking pan; top with potato chips.
- Bake at 350* for 45-55 minutes.
Nutrition Facts : Calories 279.5, Fat 21.3, SaturatedFat 12.6, Cholesterol 53.7, Sodium 445.4, Carbohydrate 14.6, Fiber 1.4, Sugar 1, Protein 8.4
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Alpine potato bake recipes are a type of dish that originated in the Alpine regions of Europe. These recipes are perfect for a cold or snowy day, as they provide a warm and filling meal that is easy to make. They often use simple ingredients that are readily available, including potatoes, cheese, and cream.
The History of Alpine Potato Bake Recipes
Alpine potato bake recipes have been around for centuries. These dishes were originally created by farmers in the Alpine regions of Europe as a way to use up leftover ingredients during the winter months. Potatoes were a staple ingredient, as they were easy to grow and could be stored for long periods of time. Cheese and cream were also often used, as they were readily available from dairy farms in the region. Over time, these simple recipes evolved into more complex dishes, with the addition of herbs, spices, and other ingredients. Today, there are countless variations of alpine potato bakes, each with their own unique twist.The Ingredients of Alpine Potato Bake Recipes
Alpine potato bake recipes typically use simple, wholesome ingredients. The main ingredient is, of course, potatoes. These are often sliced thin and layered in a baking dish with other ingredients. Cheese is another key ingredient in many alpine potato bakes, providing a rich and creamy texture. Cream or milk is often added as well, to give the dish a velvety consistency. Other ingredients can include onions, garlic, bacon, ham, or sausage. Herbs like thyme, rosemary, or parsley can be used to add flavor, and breadcrumbs or flour can be added to help thicken the sauce. Some recipes may also call for additional vegetables, like carrots, leeks, or bell peppers.The Cooking Process of Alpine Potato Bake Recipes
Alpine potato bake recipes typically involve a few simple steps. First, the potatoes are washed and sliced thin. Then, they are layered in a baking dish with other ingredients, like cheese and onions. A cream or milk sauce is poured over the top, and the dish is baked in the oven until the potatoes are tender and the cheese is melted and bubbly. The cooking time can vary depending on the recipe and the oven temperature. Some alpine potato bakes may require up to an hour in the oven, while others can be ready in as little as 30 minutes.Variations of Alpine Potato Bake Recipes
There are countless variations of alpine potato bake recipes, each with their own unique twist. Some recipes may call for different types of cheese, like gruyere, cheddar, or parmesan. Others may add additional vegetables, like mushrooms or spinach. Some recipes may even use sweet potatoes instead of regular potatoes, for a slightly different flavor. Some alpine potato bakes may also be made with a layer of sliced apples or pears to add a touch of sweetness.Serving Suggestions for Alpine Potato Bake Recipes
Alpine potato bake recipes are best served hot, straight from the oven. They are perfect for a cozy dinner on a cold winter's night, or as a hearty side dish to accompany roasted meats or grilled vegetables. Some recipes may be served with a side salad or steamed vegetables, to balance out the richness of the dish. Others may be served on their own, with a sprinkle of fresh herbs or a dollop of sour cream on top.Conclusion
Alpine potato bake recipes are a delicious and simple way to enjoy the flavors of the Alps. With the right ingredients and a little bit of patience, anyone can create a warm and satisfying meal that is perfect for winter nights or family gatherings. So, why not try out a recipe today and see what all the fuss is about?
When it comes to comfort food, there are few meals that can compete with an alpine potato bake. This dish is the perfect combination of creamy, cheesy potatoes and warming, hearty ingredients. But for those who are new to making an alpine potato bake, the recipe can seem intimidating. The good news is that with a few simple tips, anyone can create a mouthwatering potato bake that will impress even the most discerning eaters. Here are some useful tips to keep in mind when making an alpine potato bake.