Tartiflette Recipe, or: the only reason winter should be allowed to exist

There is no hiding the fact that I hate the dreary, grey skies of winter. I don’t mind the cold so much, as long as the sky is blue and I have a proper clothes for it. And as the weather got colder and colder, I used to think: this season should not be allowed. 😐 There is no reason for it. Ban winter! Everyone talks about loving seasons…guess what? I’d gladly trade them for year round beautiful weather – different kinds of beautiful obviously. Sometimes it’s a bit chilly and you’d get to wear a sweater and some scarves. Other times it would be sundress and picnic weather. Other times it would be just warm enough to tan but not get too hot after 10 minutes. See? I like variety.

However, the wonderful seasons of my mind do not exist in the real world – leaving me to make due with reality. One thing that makes winter a LOT more tolerable is tartiflette. Potatoey, cheesy, deliciousness. This is just the second time we’ve had tartiflette this winter and I’ve gotta say I’m disappointed in us. In fact, tonight I’m going to propose to Mr Bear that we take FULL advantage of the weather and eat more of it. I have a feeling he will agree.

Did you know that tartiflette is a recent culinary invention? It comes from the Savoie region of France, and was created in the 1980s by reblochon producers in order to boost sales. Guess what? Great idea guys. 😛

Tartiflette

  • 1.1kg potatoes, sliced into rounds
  • 300g onions (about 3 medium sized ones)
  • 300g smoked lardons (or bacon cut into short slivers)
  • 1 reblochon cheese round (about 500g)
IMG_0702
The finished product
  1. Steam potato rounds, place in a baking dish and set aside.
  2. Cook lardons at medium high heat, when they are almost done, add onions and cook until soft and beginning to brown.
  3. Pour lardons and onions  over the potatoes and mix until there is an even mixture all throughout.
  4. Take reblochon and slice it through the center so that you have two large circles. Take each circle and cut it in half so that you will have four half circles.
  5. Arrange cheese over the dish, with the outside rind-ey bit facing up. This will brown and create a beautiful crust.
  6. Bake at 200C or about 390F for about 20 minutes, or until the top has formed a nice gratin and the dish looks bubbly.

Serve with a crisp white wine & some lettuce. Winter isn’t so bad after all.

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3 thoughts on “Tartiflette Recipe, or: the only reason winter should be allowed to exist

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