Tartiflette

Tartiflette

Sometimes I come across a dish that I just have to try. In the next town they have a French market each year and French market traders arrive in droves with amazing fare. There is a baguette stall with a movable oven that churns out perfect baguettes. You can buy saucissions, cheese, French knick knacks and then I spotted big pan Tartiflette. I had never heard of this dish but basically it is lardons, Camembert cheese, potatoes and cream. If that doesn’t sound like ultimate comfort food I don’t know what does. I couldn’t wait to get my hands on some.

 

I couldn’t get in line fast enough to have some of this food heaven, or should I say calorie laden heaven? The strangest thing was that this combination of ingredients that in my eyes seems fail proof, wasn’t. The taste can only have been described as bland and very boring. I tasted and tasted it but it didn’t make any sense at all. I tried to ask the stall holder what was in it in terms of seasoning and got a shrug in response. In short it was well and truly dissapointing and I was sure this is not how it would taste if I ordered some in France.

 

I did some research and the recpie comes from the French Alps. I can see how you would need a full day of skiing to burn even just a part of the calories!

I found several different versions and decided to make my own. Some recpies had butter in as well as the cream and the cheese and some didn’t so this is my take. I added some vegetables to balance the fat content but there is no hiding the fact that this is a naughty dish.

 

Tartiflette with vegetables

preparation time 15 minutes 

cooking time 20-30 minutes 

serves 4

Ingredients

  • 5 potatoes, cubed
  • 150 gr or 5.2 oz streaky, smoked bacon or lardons
  • 1 onion, diced
  • 2 stalks of celery
  • 1/2 yellow pepper
  • 1/4 cabbage, sliced
  • 200 gr or 7 oz cheese, I used a brie but camembert is used in more traditional recpies
  • 1/2 dl or 1/4 cup cream
  • Salt & Pepper to taste
  • 1 dl or 1/2 cup diced cucumber

 

Pan fry the bacon and when crispy remove it from the pan. Add the cubed potatoes to the pan and fry them until crispy on the outside and almost cooked through. Add the onion, yellow pepper and celery.

 

Pan fried potatoes

 

When the potatoes are just cooked through add the cabbage and the cheese, taste with salt and pepper.

 

Tartiflette ingredients

 

Last add the cream, heat through, taste one last time with salt and pepper and serve.

 

Tartiflette

 

I liked the addition of the vegetables but it is still a hearty dish, only to be enjoyed once in a while, perhaps once a year but what a treat!

 

 

 

 

 

 

 

 

Advertisements
Comments
10 Responses to “Tartiflette”
  1. mistimaan says:

    Lovely

  2. Wow! So like a big pan of some form of cheesy veggie hash? Sounds good!

  3. Laura says:

    This is definitely my idea of comfort food Petra – I’d be tempted to enjoy a nice crusty French baguette on the side!

Trackbacks
Check out what others are saying...


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: