Hello there Galley Peeps. Glad you stopped by today because, while going through some of my Friend’s Fave recipe submissions, I came across one from a French follower. Written in French too. My French guy said he had never heard of a Tartiflette but his eyes lit up when I mentioned that it had stinky French cheese and doesn’t he love stinky French cheese.
Reading through the ingredients and instructions, this dish with the unusual name began to take on a very familiar feel. In spite of a topping of chunks of French cheese, this is your basic scalloped potatoes. Creamy scalloped potatoes with the addition of rich melty cheese. The recipe also requires three main steps which could mean more dishes to wash but I tried to break it down into an easy one-two-three: boil the potatoes, crisp the bacon, caramelize the onions. For you Omnia users, this could easily be done all within your little stove top miracle. But this time I used one pot for boiling, one fry pan and the Omnia baking pan for assembling. It is also very do-able if, as we were on the boat, limited to one burner for cooking.
Please don’t be put off by my stinky cheese comments as this dish will have you dreaming of ski chalets, crackling fires and cosy sweaters. It really is the ultimate cold weather comfort food…especially now that temperatures are dipping. No snow here..yet…on the east coast…but the second wave of the dreaded COVID virus is upon us and we are embracing our voluntary quarantine at least until we see what the new year brings.
I changed the recipe slightly (desolée Monique). Hers was made with heavy cream…but of course, what would a French meal be without a rich sauce? I used evaporated milk instead (half a can was the perfect amount, easy to store if you are on the road or water for periods of time, and gives a creamy result….plus a little easier on the waistline. And there was a splash of white wine, of which I had none, to deglaze the onions.
This would make an awesome side dish for the holidays wouldn’t it? For tonight though, It was the main event with a side green salad and some crusty bread….because in my Frenchman’s world, if there is sauce, there must be bread. And by the way, if you were wondering about how that ‘stinky’ cheese affected the recipe?…..it melted and became part of the most delicious full of flavour sauce. Pure heaven with every bite.
Merci beaucoup pour la recette, Monique. Bisous!
See you all again soon my friends. I’ve been in a ‘let’s try to make things simpler’ frame of mind lately and I’ve come up with a way to have my cake and eat it too.
Before you go, here are a few more of my favourite potato recipes you might like to try…
- Saute pan (for cooking bacon and onions)
- Saucepan (for boiling potatoes)
- Baking dish - about 8”x8” works well for the quantity (for the conventional oven users)
- Omnia stove top oven (for the ovenless)
- 3/4 cup evaporated milk
- 1 clove garlic (minced)
- 1.5 lb baby potatoes (halved - one small package)
- 4 slices bacon (cut into 1/2” pieces)
- 1 onion (halved then sliced)
- salt and pepper (to taste)
- 1 tsp fresh thyme (plus a couple of sprigs to garnish - optional)
- 1/2 cup grated Gruyere (Swiss, Jarlsberg also work well)
- 1 4” round reblochon (Oka, Camembert, Brie also work well)
- Stir garlic into evaporated milk and set aside while you prepare the rest.
- Boil halved baby potatoes until almost cooked (they will finish cooking in the casserole. Drain and set aside
- In sauté pan, cook bacon pieces until crispy. Remove from pan and set aside on paper towel.
- In same saute pan, with reserved bacon grease, cook onions until softened and begin to caramelize. Season with thyme and pepper, and lightly with salt.
- In prepared baking dish, make a single layer of potatoes. Top with half the bacon. Next sprinkle with half the Gruyere. Next half the onions. Pour half the garlic’milk mixture over all then repeat the final layers.
- Take your cheese round and slice in half horizonally. Cut each half in half again giving you 8 triangles. Arrange these cut side down, evenly as a final layer. Dot with small sprigs of thyme if using.
- At this stage you can cover and refrigerate to cook later the same day or the following day.
For conventional oven users
- Place uncovered baking dish in pre-heated 400 ° oven and cook until the cheese triangles begin to melt and top is lightly browned. About 20-30 minutes
For Omnia stove top users
- Place covered baking pan on pre-heated base plate on high for five minutes. Reduce heat to medium and continue to cook until cheese has begun to melt and slightly brown. About 20-30 minutes.