There’s zippo I similar to a greater extent than than getting a nutrient wishing for something I didn’t know existed, as well as cheers to a Mr. Patrick Ryan, I right away know that tartiflette exists. This striking looking dish is basically a potato, onion, as well as bacon casserole, topped amongst Reblochon cheese.
If yous haven’t heard of Reblochon, don’t experience bad. It’s illegal here. Since it’s made amongst raw milk, which evidently is dangerous, fifty-fifty though people induce got been eating it for centuries, it’s non allowed to locomote imported into the country. However, spell yous can’t locomote the existent stuff, without smuggling at least, yous tin locomote a wonderful substitute, called “Dancing Fern,” from Sequatchie Cove Creamery.
If you’re wondering what it’s like, this is their description: “…soft as well as supple texture as well as barnyardy aroma, along amongst notes of cultured butter, shiitake mushroom, as well as walnuts.” You tin detect it at your finer cheese shops, or fromseveral online sources, as well as spell real expensive, it actually was a magnificent cheese.
If yous can’t swing faux-reblochon, I’ve read almost to a greater extent than or less people using one-half gruyere as well as one-half brie. After tasting the finished product, I tin meet how that combo could utilization a somewhat similar flavour profile. Of course, since we’re talking almost potatoes as well as bacon, simply almost whatever melting cheese should operate beautifully. I actually promise yous laissez passer on this amazing casserole a endeavour soon. Enjoy!
Ingredients for almost 8 portions:
butter for greasing casserole dish
3 pounds russet potatoes, cooked amongst skins on, inward salted water
12 ounces thick-cut bacon, cutting into 1/2-inch pieces
2 large onions, sliced thin
salt, freshly solid soil dark pepper, as well as cayenne to gustation
1⁄2 loving cup drinkable white wine
3/4 loving cup crème fraiche
1 pound Reblochon cheese, or something similar similar Dancing Fern
– 375F. for 45 minutes, or until potatoes are real tender