This will undoubtedly be the most luxe Scalloped Potato casserole you ever make. And even if it is a little rich (cost-wise) for you, I hope you’ll make it at least once to experience its heavenly delights! I have some hacks you’ll like…
You almost don’t want to stick the spoon into it – and risk ruining the picture… But stick you must, to enjoy the unparalleled pleasures embodied in Tartiflette!
The decadence just keeps on coming…
Start with beautiful, new-crop white or yellow potatoes. Add lots of white onions, bacon crumbles, cream and white wine. And top off with a whole round of creamy cheese. That’s as simple and elegant as a potato dish gets!
The official recipe
… Comes to us from Flor de Burgos, a famous Pan-European style restaurant in Burgos, Spain.
It calls for only 8 ingredients, including the obligatory salt and pepper, and the olive oil to cook the potatoes in.
And it’s ready after just 10 minutes or less prep and 50 minutes or so in the oven. (Not counting the unattended oven-roasting time for the potatoes at the outset.)
Quite straighforward
The instructions are quite straightforward. But they are written by a first-language Spanish speaker. So a couple of clarifications might be helpful…
At the end, where the recipe calls for the dish to go into a 200 C oven, set yours at 400 F. Not exact, but close enough.
Also, you must cover the baking dish with foil for the first 30 minutes baking time.
My tip: Here in Central Canada, we have lots of domestic Brie-style cheese. The traditional recipe calls for Camembert, which is much harder to find in most supermarket or deli cheese departments, and much more expensive. You can use the Brie – or any other melty cheese – as a direct substitute. You could even go as far off the reservation as to use a fondue cheese such as Fontina or Raclette.
My take
And there you have it! Or simply, voilà! as the French would say…
As I hinted earlier, most of the prep and cooking time is ‘unattended’. So you can use that that time to prepare other components of your meal.
You may discover, or develop other hacks that will make this wonderful dish even easier and less expensive to make. If so, please share then with us!
Bon Appétit!
~ Maggie J.