How to make a Savoyard Potato Casserole? What are the features of the choice of products? TOP 5 tartiflet recipes. Video recipes.
Tartiflet is a hearty and delicious French dish. It was first prepared in a provincial town in Haute-Savoie in eastern France. The name "Tartiflette" comes from the Savoyard word "tartifles", which means "potato". For a long time it was considered the food of the poor, but over time it has taken pride of place in French cuisine and is now served in almost all restaurants as a specialty. The original recipe uses potatoes, bacon, sour cream sauce, white wine and cheese. Tartiflet is often prepared at mass celebrations, while the process of cooking and eating is accompanied by music and entertainment and is a real sight for tourists, and there are enough treats for everyone.
Features of cooking tartiflet
The recipe for this dish, being invented in the countryside of France, did not have the exact proportions of the ingredients. Each hostess used as many of them as was available. The specifics were introduced when the recipe was patented.
Tartiflette is an easy-to-prepare dish, no complicated manipulations are provided during the cooking process, however, there are some requirements of the traditional recipe for tartiflette for the ingredients.
What foods are needed to make a Savoyard potato casserole:
- Potato. At its core, Tartiflette is a potato casserole, which is why this root vegetable is used in almost all variations. This product differs from variety to variety in taste characteristics. It is worth choosing potatoes that do not boil over and retains their integrity well after heat treatment. The tartiflet is a bit like potato gratin, but there the potatoes are not subject to preliminary boiling, but are immediately laid out in a baking dish. Traditionally, to prepare a Savoyard dish, potatoes are peeled, washed, cut into thin slices and lightly boiled. To complete the cooking process, turn off the heat and pour 1-2 cups of cold boiled water into a saucepan, then drain all the liquid.
- Bacon. This excellent nutritious product is an essential part of the tartiflette. The fact is that the dish was mainly prepared in winter, when there was no fresh meat, only salted meat. This ingredient can be substituted with other types of less nutritious meats, such as chicken breast. For a more dietary menu, mushrooms can be used.
- Cheese. Reblochon is a popular type of cheese. It is native French. Made from unpasteurized cow's milk. It has an unusually delicate creamy taste and pleasant aroma. Has a soft texture. Due to these characteristics, it is considered the most suitable for this dish. However, it cannot be bought everywhere, so it is often replaced with other varieties. The second most popular cheese for Tartiflette is Camembert. Other varieties with a noble mold shell and a fluid core are also suitable. The ingredient should melt well during baking. The type of product cutting depends on the size of the baking dish. For large portions, the cheese is cut into wide slices.
- Cream. This ingredient can have varying degrees of fat content. If there is a need to reduce the calorie content of the finished dish, then it is better to choose with the lowest fat content.
- Spices. Garlic, rosemary, thyme, basil, leeks can all be added to Tartiflette. Experienced chefs do not recommend adding herbs to the dish, especially parsley, dill, which are not included in the list of French herbs. They are not compatible with the tartiflette.
- Onion. The most commonly used onions are white onions. You can grind it in any shape, but it is important not to overdo it. Even this ingredient should feel good in the finished dish. It is better to cut it into large strips. It is important to start frying it along with the bacon, so as not to overcook it, because it has yet to be baked in the oven.
TOP 5 tartiflet recipes
During its existence and travel to the cuisines of different peoples of the world, any recipe is modified, new ingredients appear in it. The Savoyard Tartiflette casserole is no exception. Many chefs offer their own cooking options, some of them are outlined below.
Classic recipe for tartiflet
The classic recipe was patented by the company that produces Reblochon cheese, which became the highlight of the traditional dish. The dish looks quite festive, has a delicate and rich taste and an alluring aroma. An appetizing crust of cheese will leave no one indifferent, and potatoes baked with bacon will satisfy even the most demanding gourmet.
- Caloric content per 100 g - 450 kcal.
- Servings - 6
- Cooking time - 40-50 minutes
Ingredients:
- Potatoes - 1 kg
- Raw smoked bacon - 350 g
- Onions - 2 pcs.
- Dry white wine - 150 ml
- Cream - 200 ml
- Reblochon cheese - 400 g
Step-by-step preparation of the tartiflet according to the traditional recipe:
- We prepare potatoes - peel, wash, cut into slices, boil until half cooked. Cooking time is 5-7 minutes.
- Peel and chop the onion into large strips. Cut the bacon into small pieces. Fry everything together in a preheated pan. It is not necessary to use oil, because fat will be released from the pork. The frying time is symbolic - 3-5 minutes on low heat.
- Turn off the heat under the potatoes, add a glass of cold boiled water, drain the water after 30 seconds.
- Grease the baking sheet generously with butter. Put potatoes, onions and bacon on it one by one. You can limit yourself to one layer, if the size of the form allows, or layer all the indicated ingredients 2-3 times. The top layer should be potatoes.
- Mix the cream and white wine separately, add a little salt, add black pepper to taste and spices. Fill the potatoes with the resulting syrup.
- Cut the Reblochon cheese into slices 0.7-1 cm thick and put it on top of a baking sheet. We put in an oven preheated to the maximum. Roasting time is about 20 minutes. You can determine the readiness of the dish visually - the cheese should form an appetizing crispy, slightly tanned crust.
Alpine tartiflette
Quick Alpine Tartiflette - This tartiflette recipe is perfect for those who don't like lengthy preparations or those who don't have a baking oven. There is no need to pre-boil potatoes and prepare a creamy wine sauce. A quick dish is perfect for a romantic evening or for meeting unexpected guests.
Ingredients:
- Potatoes - 1 kg
- Abondance cheese - 250 g
- Smoked brisket - 250 g
- Onions - 1 pc.
- Ground black pepper and salt - to taste
- Vegetable oil - for frying
- Dry white wine - 1 bottle
Step by step preparation of alpine tartiflette:
- We prepare the potatoes - peel, wash, grind in the form of a small cube. Fry over medium heat until half cooked.
- We clean and cut the onion, chop the brisket - we send everything to the potatoes in the pan and fry for several minutes.
- Pour 250 ml of wine into the potatoes, add cheese and spices, cut into cubes. We reduce the heat to the minimum and leave to languish. Can be covered with a lid. Simmer until the potatoes are fully cooked.
- Serve hot in portions with a glass of dry white wine.
Tartiflette pie
The design of this dish is not at all similar to the original Tartiflette, but it looks no less impressive and festive. The filling of the pie is directly the tartiflette. Such food will be snapped up on any festive table.
Ingredients:
- Wheat flour - 500 g
- Warm water - 125 ml
- Milk - 125 ml
- Live yeast - 20 g
- Olive oil - 80 ml
- Vegetable oil - 30 ml
- Butter - 10 g
- Salt and sugar - 1-2 tsp each.
- Boiled potatoes in their skins - 300 g
- Smoked bacon - 50 g
- Onions - 1 pc.
- Sour cream - 40 g
- Hard cheese - 150 g
Step-by-step preparation of the tartiflet pie:
- We dilute the yeast in warm water, add sugar. Leave it under a cloth for 10 minutes. Pour in warm milk and melted butter. Pour in the sifted flour and knead the dough. To increase elasticity, add a little olive oil at the end of the batch and add a little salt. The dough should not stick to your palms.
- We form a ball, put it in a pan greased with vegetable oil, cover with a lid, wrap it with a towel and leave it until the dough increases in volume. This will take about 40 minutes.
- Preheat a frying pan, fry finely chopped onions and larger pieces of bacon. The duration of frying is 2-3 minutes. Remove from heat and cool.
- Peel the potatoes boiled in their uniforms and cut them into slices.
- Roll out the dough in the shape of a rectangle. The thickness should be about 2 cm.
- On one half of the dough, stepping back from the edge about 3 cm, lay out the filling alternately - potatoes, spices, onion with bacon, again potatoes, salt and pepper, bacon and onions. Lubricate with thick sour cream, put sliced cheese.
- Close with the second half of the dough, pinch along the edges. On top, using a sharp knife, we make notches so that steam comes out.
- Grease with butter, spread on a baking sheet and leave for 10 minutes, so that the dough comes up slightly.
- We send it to the oven, preheated to 220 degrees. This cake is baked quickly enough, usually 25 minutes.
- Cool, cut and serve in portions to the table.
Tartiflette with mushrooms and chicken breast
This is a noteworthy variation on the traditional French tartiflette recipe. The taste is exquisite. Chicken is lower in calories than bacon, and wild mushrooms add a tempting flavor.
Ingredients:
- Porcini mushrooms - 300 g
- Potatoes - 600 g
- Smoked chicken breast - 1 pc.
- Cream of any fat content - 150 ml
- Hard cheese - 150 g
- Butter - 30 g
- Salt and black pepper to taste
Step-by-step preparation of the mushroom and chicken breast tartiflet:
- Boil the potatoes in their skins until cooked, cool, peel and cut into slices.
- We clean the mushrooms, rinse under running water, dry, cut into thin slices.
- Cut the smoked chicken breast into slices.
- Lubricate the bottom of the baking dish with butter, lay out the mushrooms, potatoes, chicken, season if necessary.
- Pour with cream, sprinkle with grated cheese, cover with foil and send to the oven at a temperature of 18 degrees for 30-40 minutes.
- To brown the cheese crust, remove the foil 5-10 minutes before the end of cooking.
Tartiflette with zucchini
Traditionally, French tartiflette is made with potatoes, but it can be replaced with another vegetable, such as a vegetable marrow. This original option will diversify the dish. Because zucchini emit a lot of liquid during heat treatment, you will need to add one more ingredient - oatmeal. We suggest preparing this dish in small portions in small baking tins.
Ingredients:
- Oat flakes - 50 g
- Zucchini - 200 g
- Hard cheese - 120 g
- Butter - 30 g
- Egg - 1 pc.
- Chives - 4 feathers
- Milk - 60 ml
- Salt and pepper to taste
Step by step preparation of the zucchini tartiflette:
- We prepare zucchini - three on a coarse grater or cut into thin slices. We add and let the released liquid drain.
- We rub the cheese.
- Mix room temperature butter with oatmeal. We spread half of the resulting mixture on the bottom of small forms. Put half of all the zucchini on top, a thin layer of cheese, finely chopped green onions. Then again zucchini, cheese and cereals.
- Beat the egg with milk, divide between the forms. We bake for about 20-25 minutes at a temperature of 180 degrees.
- Sprinkle with green onions again before serving and treat guests.
