French Potatoes or wannabe Tartiflette – This French potato recipe is incredibly simple and quick. Eggs and potatoes can be boiled in advance (1-2 days before), leaving only the assembly and baking when ready to serve. While some versions include sausage, this variation sticks to a more classic approach inspired by Silvia Jurcovan, with a twist—camembert for extra creaminess.
Both eggs and potatoes can be prepared ahead of time.
Potatoes are boiled whole with their skins in a large pot of salted water (2 tablespoons of salt). Once tender, they are drained, rinsed with cold water, and allowed to cool before peeling. Eggs are boiled in salted water for 7-8 minutes, then submerged in cold water to stop cooking and make peeling easier.
*Unpeeled boiled potatoes can be stored in the fridge, and unpeeled eggs can be kept in the pantry, both for up to two days*.
For assembly, use a heat-resistant dish (about 25cm in diameter and 7cm deep). The inside is generously buttered (about 30g, saving the rest for later).
The dish is built with two layers of sliced potatoes (0.5cm thick), with a layer of sliced hard-boiled eggs in between. Each layer is lightly salted.
The thick sour cream is mixed with the heavy cream and a pinch of salt, then poured evenly over the potatoes in the dish.
Bake in a preheated oven at 200°C (with top and bottom heat and ventilation) for 30 minutes. Remove from the oven, add slices of camembert and small pieces of butter (20g), and return to the oven for another 15 minutes at 180°C until the cheese melts and forms a golden crust.
Allow the dish to cool for 15 minutes before slicing. The result is delicious, with a beautiful aroma and a golden, cheesy finish!
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French Potatoes or wannabe Tartiflette – This French potato recipe is incredibly simple and quick. Eggs and potatoes can be boiled in advance (1-2 days before), leaving only the assembly and baking when ready to serve. While some versions include sausage, this variation sticks to a more classic approach inspired by Silvia Jurcovan, with a twist—camembert for extra creaminess.
Ingredients:
– 1 kg boiled potatoes (with skins)
– 6-8 hard-boiled eggs
– Salt
– 350ml rich sour cream (35% fat recommended)
– 150ml heavy cream
– 50g butter
– 100g camembert
Both eggs and potatoes can be prepared ahead of time.
Potatoes are boiled whole with their skins in a large pot of salted water (2 tablespoons of salt). Once tender, they are drained, rinsed with cold water, and allowed to cool before peeling. Eggs are boiled in salted water for 7-8 minutes, then submerged in cold water to stop cooking and make peeling easier.
*Unpeeled boiled potatoes can be stored in the fridge, and unpeeled eggs can be kept in the pantry, both for up to two days*.
For assembly, use a heat-resistant dish (about 25cm in diameter and 7cm deep). The inside is generously buttered (about 30g, saving the rest for later).
The dish is built with two layers of sliced potatoes (0.5cm thick), with a layer of sliced hard-boiled eggs in between. Each layer is lightly salted.
The thick sour cream is mixed with the heavy cream and a pinch of salt, then poured evenly over the potatoes in the dish.
Bake in a preheated oven at 200°C (with top and bottom heat and ventilation) for 30 minutes. Remove from the oven, add slices of camembert and small pieces of butter (20g), and return to the oven for another 15 minutes at 180°C until the cheese melts and forms a golden crust.
Allow the dish to cool for 15 minutes before slicing. The result is delicious, with a beautiful aroma and a golden, cheesy finish!
Lady Gourmet
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