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tartiflette, durrus cheese

Tartiflette with Durrus

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Recipe courtesy of

WHAT IS A TARTIFLETTE?

It is an Alpine au Gratin was invented in Savoy over 300 years ago.  And it is still standing the test of time!  This baked dish of potatoes, bacon and cheese can be the main course or an extremely filling side.  Normally baked in a long handled dish, it’s perfect for your Pyrex too.  Reblochon, a raw milk French cheese, is the usual addition to tartiflette but our version uses Durrus, another strong flavored, soft cheese, from Ireland.

 

SUGGESTIONS WHEN MAKING A TARTIFLETTE

  • Boil Before Baking

Boiling the potatoes is the first step for this recipe but a necessary one if you want to have a tender, creamy final result. Yukon Gold are good potatoes for this because they are firm enough to stand up to the double cook.

 

WHAT PAIRS WELL WITH A TARTIFLETTE?

Tartiflette was originally meant to be a warm, hearty meal enjoyed after a long day at work.  And when your working in the Alps where winter is the majority of the year, something warm after a frigid day sounds nice.  But even after baking, these are some strong cheeses here.  So match your pairings primarily to the Durrus flavor.   White wines like Gewurztraminer, Gruner Veltliner or a chilled Chardonnay will work.  Or go with a nice beer (pretty much any one) or hard cider. (written by Chef Stef)

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90
tartiflette, durrus cheese
Yield: servings   
Difficulty:
Serving Size 3/4 cup
Calories 190 cal
Fat Content 9 g

Ingredients
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Directions

1Preheat oven to 350. Bring a large pot of water to a boil and add one teaspoon of salt. Boil the potatoes until they are fork tender, about 20 minutes.
2Drain the potatoes and allow to cool enough so you can handle. Peel and chop into medium dice. Set aside.
3Heat a large skillet over medium heat and add the pancetta. Cook until all the fat is rendered. Remove the pancetta with a slotted spoon and set aside. Drain, all but 1 tablespoon of the rendered fat from the skillet and add the onions.
4Fry the onions until they're softened, about 4 to 5 minutes. Add the white wine, stir well, and cook until almost evaporated, about one minute.
HOW TO DICE AN ONIONLesson 57 – How to Dice an Onion
5Add the diced potatoes and season with salt and pepper. Mix well and set aside.
6Grease a large baking dish with the butter and add half of the potato and onion mixture. Sprinkle with half the cheese then top with the remaining potato mixture and then the cheese.
7Bake in the preheated oven for 20 minutes or until the cheese is melted, bubbly and beginning to brown. Serve hot.
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SHOW NUTRITION
This is just an example, will depend on the Nutritional API service used.
Per serving, based on 8 servings. (% daily value)
  • Calories296
  • Fat16.8 g (25.9%)
  • Saturated9.3 g (46.6%)
  • Trans0.5 g
  • Carbs24.8 g (8.3%)
  • Fiber0.8 g (3.3%)
  • Sugars7.1 g
  • Protein9.9 g (19.9%)
  • Cholesterol161.7 mg (53.9%)
  • Sodium332 mg (13.8%)

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