To make the most of a winter vegetable, turnips have been substituted for potatoes in this traditional
French dish. The Reblochon cheese contrasts with their pepperiness.
Ingredients:
6-8 medium sized turnips
6-8 medium sized potatoes
6-8 thick slices of bacon
1 medium onion
2 cloves of garlic
1 1/2 cups of heavy cream
1 cup of grated Gruyère cheese
Salt and pepper to taste
Butter or oil for cooking
Instructions:
Preheat oven to 375°F (190°C).
Peel and slice the turnips and potatoes into thin rounds.
Chop the onion and garlic.
Cut the bacon into small pieces.
In a large oven-safe skillet, heat a tablespoon of butter or oil over medium heat and cook the bacon until crisp.
Remove the bacon with a slotted spoon and set aside.
In the same skillet, cook the onions and garlic until softened.
Add the sliced turnips and potatoes, salt and pepper to taste, and stir to combine.
Pour in the heavy cream and bring to a boil.
Reduce heat and let simmer for 10-15 minutes, or until the vegetables are tender.
Sprinkle the grated Gruyère cheese on top of the mixture and place the skillet in the oven.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Sprinkle the cooked bacon on top of the tartiflette and serve hot.
Enjoy!
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