Tartiflette
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1130, total fat 97 G., saturated fats 49 G., proteins 44 G., carbohydrates 20 G., fiber 2 G., cholesterol 268 mg, sodium 1362 mg, sugar 5 G.
Calories 1130, total fat 97 G., saturated fats 49 G., proteins 44 G., carbohydrates 20 G., fiber 2 G., cholesterol 268 mg, sodium 1362 mg, sugar 5 G.
This dish was created by French cheesemakers from Haute-Savoie to promote their Reblochon cheese. Traditionally, it's a layered casserole of potatoes, bacon, onions, and cream, topped with melting Reblochon cheese. But this version adds another ingredient that adds even more flavor and texture: Swiss chard.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Unsalted butter at room temperature
- 2 cups Yukon Gold potatoes, sliced into 0.5 cm thick circles.
- 350 g thick slices of bacon
- 1 red onion, peeled and thinly sliced
- 3-4 Swiss chard leaves, washed, stems removed and chopped
- 220 g of Gruyere slices
- 1 cup of cream
- One wheel of Reblochon cheese weighing 220 g, cut into 0.5 cm thick slices.
We recommend
Recipes with similar ingredients: potato, bacon, red onion, chard, Gruyere cheese
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Bring a large saucepan of salted water to a boil. Grease a 10-inch (25 cm) cast-iron skillet with butter and set aside.
- Add the sliced potatoes to boiling water and cook until tender, about 10 minutes. Carefully drain the potatoes and set them aside.
- Place the bacon in a large cast-iron skillet and cook over medium heat until the fat begins to render, about 5 minutes. Add the sliced red onion and continue cooking until the onion is soft, another 5 minutes. Add the Swiss chard, season with salt to taste, and cook until wilted, about 5 minutes.
- In a greased cast iron skillet, layer a third of the potatoes, half of the Gruyere, then half of the bacon, onion, and chard mixture. Repeat the layers. Finally, top with the remaining potatoes and drizzle with cream.
- Spread the Reblochon cheese evenly over the potatoes, covering them. Bake until golden brown, about 20 minutes.
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