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This is a homemade recipe for the French potato gratin called Tartiflette. I first tried it at a friend's place I visited in France. She informed me that is a popular dish in the Alpes and wonderful to eat after a day skiing.
If you can't find the right cheese, try a brie, camembert or something similar you can find in your local shop. It will still heat you up, and taste delicious on a cold winter day.
Ingredient List for 6 servings:
500
gr
Reblochon cheese
1
Kilo
Potatoes
150
gr
Smoked bacon
1
Onion
200
ml
Heavy cream
1
pinch
Salt
1
pinch
Black pepper
Oven temperature:
200 degrees Celsius
Instructions:
Boil the potatoes, but make sure not to make them to soft.
Let the potatoes cool down a bit.
Cut the potatoes in slices.
Peel and cut the onion in slices.
Preheat the oven at 220 degrees Celsius.
Place a layer of potatoes, onion slices and some bacon in an oven form.
Sprinkle some salt and pepper on top.
Continue until the potatoes are all used.
Pour evenly the heavy cream over the gratin.
Divide the cheese in 2 so you have 2 lids. Place them over the gratin.
Place in the middle of the oven for 30 minutes.
Take out and let rest 10 minutes before serving.
A selection of recipes from the same country.
This recipe is from
France
These bredele have only one thing in common with snowballs and that is the shape. These are traditional Alsatian Christmas bredel. You can find over hundred different variations of bredele cookies, and every family has their own preferences.
This is a classical French starter or side dish made of warm goat cheese on toasted bread. It is usually served together with salad leafs, nuts or bacon. It is fast to prepare and if you want to eat a light lunch this dish is perfect. To get cheese nicely melt it is best to use a really creamy and soft goat cheese.
Alsatian Christmas cookies (bredele) comes in many variations of shapes and flavors. Every family bake their own cookies and have their own traditions when it comes to these small treats. These chocolate snowballs are crispy on the outside but soft on the inside. I recommend preparing several batches with different chocolate each time, this way they will last longer.
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and homemade recipes from around the world.
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