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Tartiflette https://www.metro.ca/userfiles/image/recipes/tartiflette-10193.jpg PT20M PT30M PT50M
Heat oven to 400 °C (200 °F). Place potatoes in a pot, cover with water and bring to a boil. Cook potatoes until you can easily insert a knife through the centre. Remove from water and let cool a few minutes. In the meantime, heat a pan at medium heat. Add butter and when hot, add diced pancetta. Brown for a few minutes Add sliced leek and continue cooking 2 to 3 minutes or until leek is golden. Deglaze with wine or cider and reduce to an essence. Remove from heat and set aside. Slice potatoes about ¼-inch thick. Spread half the potato slices in a round 6-inch oven-safe dish, overlapped if necessary. Add half the mix of leek and pancetta. Sprinkle with aged cheddar cheese. Add a last layer of potatoes and the rest of the leek and pancetta. Sprinkle fresh thyme and pour the 15% cream. Place the half-cheese blocks on top, with rind facing up and bake for 20 minutes. Remove from oven and serve with some pickles and croutons.
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4 Mozart potatoes 1 tsp. (5 ml) unsalted butter 1/3 cup (80 ml) pancetta, finely diced 1 medium leek leek, white and pale green 2 Tbsp. (30 mL) apple cider or white wine 1/4 cup (60 ml) aged cheddar cheese, grated 3 Tbsp. (45 mL) 15 % cooking cream 3 twigs of fresh thyme, chopped 1/2 block (about 250 g) of Empereur cheese, with rind, cut in half along
Tartiflette

Tartiflette

Rate this recipe
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2
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    Mozart potatoes
  • 1 tsp.
    (5 ml)
    unsalted butter
  • 1/3 cup
    (80 ml)
    pancetta, finely diced
  • 1
    medium leek leek, white and pale green
  • 2 Tbsp.
    (30 mL)
    apple cider or white wine
  • 1/4 cup
    (60 ml)
    aged cheddar cheese, grated
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  • 3 Tbsp.
    (45 mL)
    15 % cooking cream
  • 3
    twigs of fresh thyme, chopped
  • 1/2
    block (about 250 g) of Empereur cheese, with rind, cut in half along
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Imprimer ma sélection

Preparation

Heat oven to 400 °C (200 °F).

Place potatoes in a pot, cover with water and bring to a boil.

Cook potatoes until you can easily insert a knife through the centre.

Remove from water and let cool a few minutes.

In the meantime, heat a pan at medium heat.

Add butter and when hot, add diced pancetta.

Brown for a few minutes

Add sliced leek and continue cooking 2 to 3 minutes or until leek is golden.

Deglaze with wine or cider and reduce to an essence.

Remove from heat and set aside.

Slice potatoes about ¼-inch thick.

Spread half the potato slices in a round 6-inch oven-safe dish, overlapped if necessary.

Add half the mix of leek and pancetta.

Sprinkle with aged cheddar cheese.

Add a last layer of potatoes and the rest of the leek and pancetta.

Sprinkle fresh thyme and pour the 15% cream.

Place the half-cheese blocks on top, with rind facing up and bake for 20 minutes.

Remove from oven and serve with some pickles and croutons.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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