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Tartiflette
Served with a green salad
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Serves 4
Prep time: 20 minutes Total time: 40 minutes |
- 2 lbs. Yukon Gold potatoes
- 1 lb. yellow onions
- 1 shallot
- 1 head escarole
- 1 cup arugula leaves
- 1 lb. cheese such as Raclette or Monterrey Jack
- 8 oz. bacon, preferably nitrite free
Shopping List
- Black pepper
- Dijon mustard
- Extra-virgin olive oil
- Red wine vinegar
- Sea salt
Pantry Items
- 9X13 baking dish
- Chef’s knife
- Heavy skillet
- Measuring cups and spoons
- Medium saucepan
- Mixing bowls
- Paring knife
- Salad spinner
- Slotted spoon
- Spatula
- Vegetable Peeler
- Whisk
- Wooden spoons
Tools
- Wine: Aprement from the Savoie, or a Sauvignon Blanc
- Dessert: Fresh fruit
Suggestions
- When you walk in the door
- Preheat the oven to 475F
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine and refrigerate
- Prep
- Peel and rinse the potatoes. Slice them into 1-inch rounds, put them in the saucepan, cover with water, and add 2 tsps. salt.
- Peel and thinly slice the onions.
- Peel and thinly slice the shallot.
- Trim the escarole and discard any damaged leaves. Separate the remaining leaves, rinse, spin them dry and tear them into large, bite-sized pieces.
- Rinse and spin dry the arugula.
- Stack the bacon slices and cut them across into ½-inch strips.
- Slice the cheese into 1/2-inch thick slices.
- Start Cooking
- Put the potatoes over medium-high heat. When the water boils turn down the heat so it is simmering and cook until the potatoes are tender, 15-20 minutes.
- While the potatoes are cooking, put the bacon in the skillet over medium-high heat. When it begins to sizzle, turn down the heat and cook, stirring once in a while, until the bacon has rendered a lot of its fat and is beginning to turn crisp, 5-7 minutes.
- Remove the bacon from the pan. Increase the heat to medium-high under the pan.
- Add the onions to the pan. Cook, stirring once in awhile, until they get golden and crisp at the edges, 8-10 minutes. Lightly season them with salt and pepper.
- Add the bacon back to the onions, stir together, remove from the heat.
- When the potatoes are cooked, using a slotted spoon, transfer them from the cooking water to the baking dish. Add the onions and the bacon, along with any fat in the pan.
- Lay the cheese evenly on top and put the pan in the oven. It will take 10-15 minutes for the cheese to fully melt and turn golden.
- While the tartiflette is baking, make the salad. Put 1 tbsp. vinegar into a bowl and whisk in 1 tsp. mustard.
- Whisk in the shallot and a generous pinch of salt and pepper and 1/4 cup olive oil.
- Set the table now. Pour yourself a quick glass of wine.
- Time to add the escarole and the arugula to the vinaigrette and toss, toss, toss. Take the salad and the wine to the table.
- Come back and check the tartiflette. If the cheese is bubbling and golden, it’s ready. If not, let it cook until it is – it won’t take long. When the tartiflette is ready, take it to the table. Don’t forget a hot pad!
