Quebec-style tartiflette
Inspired by the famous Savoyard tartiflette, this "pure wool" version puts a fresh spin on the classic by replacing Reblochon cheese with a slightly more daring cheese: a Quebec goat cheese, Treizième Apôtre.
Ingredients
- 1.35 kg (3 lb) of Fingerling potatoes
- 225 g (1/2 lb) thick slices of bacon, cut into pieces
- 1 chopped onion
- 10 ml (2 tsp) chopped garlic
- 125 ml (1/2 cup) dry white wine
- 1 container of 15% cooking cream (473 ml)
- Salt and pepper to taste
- 325 g (approximately 3/4 lb) of sliced Thirteenth Apostle cheese
Optional:
- 30 ml (2 tbsp) of chopped fresh chives
Steps
- Place the potatoes in a large ovenproof saucepan. Cover with water and add salt. Bring to a boil, then cook for 8 to 10 minutes, until tender but still slightly firm. Drain. Let cool slightly, then cut the potatoes in half.
- Preheat the oven to 205 °C (400 °F).
- In the same pan, cook the bacon for 5 to 7 minutes over medium heat, until golden brown. Drain and place on paper towels.
- Remove the excess fat from the pan. Cook the onion and garlic in the pan for 4 to 5 minutes.
- Pour in the white wine and heat for 2 minutes, until the liquid has completely evaporated.
- Add the cream and bring to a boil. Season with salt and pepper and stir.
- Add the potatoes and half the bacon to the casserole. Stir and cover with cheese slices. Continue baking for 15 to 18 minutes, until the cheese is melted and golden brown.
- When ready to serve, garnish with the remaining bacon and, if desired, chives.
