TARTIFLETTE
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
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
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