From brigittej@prodigy.net.egg Mon Mar 8 15:37:23 1999 Date: 5 Mar 1999 11:50:47 -0700 From: BrigitteJ Newsgroups: rec.food.recipes Subject: Tartiflette Followup-To: rec.food.cooking >From: "jCAPPER" >I have been searching for a recipe for the French tart >"tartiflette" and wondered if anyone had a recipe. It has potatoes and >bacon in and is totally delicious and have only eaten it in France on >skiing holidays - but am desperate to recreate it at home. This recipe originate from the Savoie region of France and the cheese Reblochon is traditionally used, but I don't think Reblochon is available in the States. Here is a translated and adapted recipe. TARTIFLETTE Servings: 6 2 pounds potatoes, boiled, peeled, and thinly sliced 1/2 pound salt pork, cubed 2 onions, finely chopped 1 pound Swiss or Jarlsberg cheese, grated 1 cup heavy cream butter salt and pepper to taste Saute onions and salt pork in some butter. Grease a gratin dish with some butter, then put a layer of potatoes, salt and pepper. Spread the cooked onions and salt pork, then half of the cheese. Cover with another layer of potatoes, salt and pepper. Pour the cream on top. Finish with the rest of the cheese. Bake at 350F for about 30 minutes. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.