Tartiflette is a little like au gratin potatoes, however it is a bit more rustic in appearance and the sauce is rich and delicious.  I absolutely love potato tartiflette and, it is the perfect comfort food.  This really works well with roasted chicken and heirloom carrots.  If you can’t get your hands on heirloom carrots, don’t despair.  This is just artsy food writer speak for imperfect looking carrots of all shapes, colors and sizes.  You can by all means use those orange numbers stocked in the produce section of your neighborhood market. This dish is perfect for any autumn Sunday dinner, and let me tell you, if you are lucky enough to end up with leftovers, it will make you do the Snoopy dance.  I know I did!

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Port Salut Potato Tartiflette

  • Servings: 4
  • Time: 90 mins
  • Print
 

6-8 medium Yukon gold potatoes, peeled and chopped into fourths (cut into sixths is larger)

2 1/2 cups warmed milk, 2% works well for this

5 ounces port salut cheese, rind removed

1/2 cup shredded sharp cheddar cheese

3 tablespoons all purpose flour

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

2 tablespoons shredded parmesan cheese

1 clove garlic, minced

2 teaspoons sea salt

1/2 teaspoon onion powder

1/2 teaspoon mustard powder

1/4 teaspoon dried marjoram

1/8 teaspoon allspice

1/8 teaspoon grated nutmeg

Peel, rinse potatoes.  Pat dry and cut into fourths (or sixths depending on size). Grease a large casserole pan with 1 tablespoon of unsalted butter.  Arrange potatoes and set aside. Heat oil in a large saucepan over medium-high heat, add flour, creating a rue.  Let mixture cook for 30 seconds to 1 minute.  Make sure it does not burn and adjust the temperature accordingly.  Rue should be a light golden color. Using wire whisk, add 1/2 a cup of milk at a time, stirring continuously.  The sauce will thicken immediately, so as it starts to thicken add another half a cup repeating the process, until all of the milk is in the pot.  This will take a few minutes.  Add parmesan, port salut, and cheddar cheeses to pot.  Reduce heat to medium and let sauce bubble, while stirring.  The cheese should melt within a few minutes.  Add remaining ingredients, reduce heat to low and let simmer for 5 -10 minutes, stirring occasionally.  Make sure to keep an eye on this sauce as it will burn if left unattended.  The end result should look like this:
tartiflettecheesesauce

Pour cheese sauce over potatoes, cover pan with aluminum foil and bake at 350 degrees F. for 50 minutes.  Remove foil and bake for additional 10 minutes.  Once cooked through, remove from oven and let the tartiflette set up for 10 minutes before serving.

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All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.

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