How to make a Tartiflette, with scalloped potatoes and cheese : French recipe in English

Cooking With Benoit is baking the great and iconic #Tartiflette from Savoie, #France, which is a typical dish from the #French #Alps. Enjoy and bon appétit !

INGREDIENTS

– 2 1/2 lb (1 Kilo) cooked potatoes, peeled
– 50 grams (1 Tbl) butter
– 1/2 lb slab diced bacon, (400 grams lardons)
– 3 medium onions, sliced
– Sour cream – 3/4 cup (20 cl)
– 3/4 cup (20 cl) dry white wine from Savoie
– Salt, pepper, ground Nutmeg (pinch)
– 1 lb (full round 1/2 kilo) raw milk Reblochon cheese sliced in two horizontally.

RECIPE

– Preheat oven at 375 F (200 C).
– Cook Potatoes in salty simmering water for 20-30 min.
– Melt butter in pan and add sliced onions and lardons until done.
– Remove cooked potatoes and peel in a pot of cold water to protect your hands.
– Slice potatoes and place one layer in baking pan 9X13
– Second layer of onion and lardon mix.
– Third layer sliced potatoes
– Fourth layer pepper, pour on white wine followed by a thin layer of sour cream.
– Fifth layer 2 halves of Reblochon cheese open side down (crust up)
– Bake for 20 min at 375 F (200 C) and then grill for 5 extra minutes.
– Serve with remaining chilled wine from Savoie and green salad.

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Okay hello ladies So today we’re going to make a tarty flet a tarty flet is a dish from south of France there’s a region here in the mountains called Sava and O Sawa so it’s made up with potatoes it’s made up with lardon which is kind

Of similar to well kind of similar to bacon you know crem fresh like this sour cream and most of all two specific product from the sav region which is the robon um a white wine dry white wine from savat to so first we need to we

Need to cook the potatoes um so I’ve got water I’ve got salt okay so once the water is boiling we all I’m going to put all the the potatoes there’s a lot of potatoes you see that there one k one and half kilos approximatively you you’re going to cut them in Parts in

Pieces and once they’re cooked take two layers of the dish one layer one other layer I’m going to show you how we do the the second layer and the third layer of potatoes and then there’s a fourth layer fourth layer made of made of fresh cream and the fifth the last layer is

Made up of this cheese here Rob Loom from SAA yeah that’s good so in the meantime what I’m going to do is cook the onions and the lardon okay so first I need a butter you don’t want to burn the butter you got to beit gentle with the fire once

It’s black it’s you don’t want to eat it okay so I think this is this is good let’s use this amount of butter let I don’t know maybe Alpha okay just take so that’s what maybe two or three tablespoons yeah I don’t know you know I want to put everything to be

Honest well you you got to know that this dish well you you I mean you just figured it out yourself it’s it’s a winter you know it’s when it’s cold outside you’ve got one mirror of snow in the street then you can eat this okay that’s very good for you so in the

Meantime I will chop the onions three round onions they’re not big they’re just average but that will be enough I guess let’s take a look on your butter because you don’t want it to burn the fire is a bit too strong here and if I think it’s not enough I

Will I will pick another one you you need to feel it a little bit you know you know when it’s all right you know when when it’s not enough when it’s too much it’s not about time really it’s about well it takes time of course it’s also about having fun and pleasure you

Know having good food it’s good for you so you can take time like 30 minutes of your time in the evening you you can relax while cooking really it’s you know it’s you breathe a bit it like this and you cook and then everyone’s happy once your onion turn kind of

Yellow yellow they’re not quite yellow yet okay just wait a little bit you can add you can add the lardon here you have 400 gram of L which is almost a pound so you got to know that that that’s salty okay that’s salty so you don’t want to add more salt in in

Your in your cooking and then you’re going to you’re going to use the salt of the lardon the salt of the cheese and that will be enough you don’t need more wa a little bit the water is getting hot so in the meantime you can listen to

Music you can read you can cuddle your loved one give give him a kiss give her a kiss that that would be very good for everyone so now the the onions are kind of yellow so now we can put the L one like this just throw them inside so you

Steer it up so it’s not um it’s not how you say that steered up not to be not to stick just St them not to not to avoid it to stick on the in the pan like this and that’s going to be your second layer your second layer in the dish okay

Okay water is boiling so I’m going to put the tasos inside okay okay 20 minutes like this 20 minutes okay okay let’s have something to drink in the meantime the wine I’m supposed to use is is the name is Aon which is not this one

This one is CR which is another form of uh wine of Sava okay the AO is a typical wine of SAA which is the most famous actually it’s a dry wine and uh most of the time it’s the one you use for this specific dish and to drink on the table

Afterward because you drink you you you you drink the same wine you’re using for to cook okay so you want to take a glass of it out of it you you take a glass and you put it you preserve it you keep it aside and then you put it back your wine

In the fridge so when you drink drink it later it’s cool now they they need a little bit more okay let’s say 5 minutes I’m going to preheat the oven so I want to put it pretty high and then when it’s kind of done at the end like 5

Minutes before I’m going to grill the the dish okay we need to grill I set it at 250° C in the meantime cheers baby okay you know what let’s stop that let’s take the potatoes out okay now I’m going to need to peel them off okay I’ve got um got a good

Solution here not to burn myself with the hot potatoes you know because so you you have a pan full of cold water you put one potato inside and you peel it up like this just so easy use your knife it’s going away so easily look at this okay so you want to

Do that with all the potatoes okay so the potatoes are peeled so okay so now the the layers I’m going to begin with a couple of big potatoes so you cut them into slices like this and you put them in the pan like this okay see here’s the first layer of potatoes

Here so now you’re going to put the second layer which is the lardon and the onion in the butter like this just try to put this even everywhere little bit like this okay the third layer will be another layer of potatoes enough okay there here’s the third

Layer so you put pepper you season it generously because it’s potatoes you can put muscade mcad I don’t know what do you call that in English uh nutmeg I think nutmeg yeah you use nutmeg okay but it sounds good in English muscade so I want to call it

Muscade you don’t put salt if you remember then you put the glass of white wine like this okay okay you’re going to use the sour cream like this you cover you cover it basically okay the dish is almost ready we need a last layer which is the cheese so

This I’m going to cut it into two parts so see how it looks it’s so beautiful come on that’s fantastic so that’s the I I said the hardest part of the preparation you have to take this this cheese cut it in two parts like this and you will see how it goes

Okay this one has not been in the fridge so it’s kind of mellow and you got to be careful it’s going to be okay no problem look at this okay it’s beautiful it’s kind of sticky but it’s going to go away okay like this so here’s the first part put it like this

Up and the second part like this up okay super easy what do you think of that isn’t that beautiful okay now now your dish is ready you’ve got all the layers you finish with the this beautiful cheese row milk from a farm it’s coming straight away from it’s coming from the

Mountains really okay so now you put this in the oven for let’s say 20 minutes remember this oven is pretty high in temperature and then you you you cook it for 20 minutes and when it’s 20 minutes you grill it for 5 minutes for the cheese to

Be very yeah Brown exactly okay let’s do that now so the okay the dish is kind of ready it’s going to be fantastic to eat does it look Goods gorgeous T flet salad bread and wine okay let’s eat