Tartiflette?

( The Light in Chains don't touch the Pope's boner, Thu 8 Dec 2011, 20:30, 1 reply, 14 years ago)

Oh. Yes. Indeedy.
Tartiflette

1Kg potatoes, boiled in their skins and sliced.
100g saucisson sec aux noix.
150g air dried, cured and smoked pork shoulder.
1 large onion, finely chopped.
3 cloves of garlic, finely sliced.
150g brown mushrooms, sliced.
Decent glug of single cream.
Tablespoon Dijon mustard.
Big glass dry White wine.
A little salt and plenty of pepper.
Cheese for Tartiflette (reblochon or similar, I use "Fromage pour Tartiflette" from the Hypermarche ;)

Make julienne of the pork and dried sausage, mix with the sliced mushroom, garlic and onion.
Fry in a decent knob (f'naar, f'naar) of butter in a really hot pan. Give it a good 8-10 mins and make sure it's properly hot. I wanna see browning going on, that's where the flavour is ;)
Add the sliced spuds and give it another few minutes, tossing it (f'naar, f'naar) regularly.
Pour in the wine, big frothing, 2 minutes then add the mustard and cream. I mix these with some wine to make sure it mixes properly. Give it a good shoogle.
Taste and add pepper and salt (if needed, remember there's cheese to add!).
Halve the cheese then halve it t'other way, so you end up with 4 half-thickness half-circles.
Pour the potato mix into a deep (and big) enough baking dish then arrange the cheese on top, crust side up.
Score the cheese crust with a goodly sharp knife, a nice fine crisscross.
Cover with foil and bake for 3/4-1hr at 170fan or 190.
Remove from oven, mix crust into top layer of Tartiflette and finish under a hot grill for 10 mins.
( blaireau69 , the Cumbrian Travis Bickle., Thu 8 Dec 2011, 20:46, Reply)

That's not a definitive recipe, in fact none exists as is generally the case with these things.
That's just how I did it this evening.
I would normally use smoked streaky bacon or lardons but I had the cured and smoked pork shoulder and the dry pork and nut sausage in the fridge from our last foreign jaunt.
( blaireau69 , the Cumbrian Travis Bickle., Thu 8 Dec 2011, 20:49, Reply)

so, a sausage and potato bake then

( The Light in Chains don't touch the Pope's boner, Thu 8 Dec 2011, 20:56, Reply)

Well not really...
:(
( blaireau69 , the Cumbrian Travis Bickle., Thu 8 Dec 2011, 21:03, Reply)

Are you just playing the Philistine/Devil's advocate tonight?
Or is it all the cheese making me paranoid?
( blaireau69 , the Cumbrian Travis Bickle., Thu 8 Dec 2011, 21:09, Reply)

Just trying to wrap my head around it

( The Light in Chains don't touch the Pope's boner, Thu 8 Dec 2011, 21:19, Reply)

Sorry mate, got on my foody high-horse! LOL
Nah, it's cured pork or ham cooked up with onions, garlic and wine then mixed with wine and spuds, topped with a special kind of cheese and baked off for as long as I takes. Then you mix it up a bit and grill the fucker till it's golden toasty on the top ;)
I am basically a food snob, despite my desire to reform :(
( blaireau69 , the Cumbrian Travis Bickle., Thu 8 Dec 2011, 21:25, Reply)