Anthony Bourdain Tartiflette
Anthony Bourdain's Tartiflette is a sumptuous, rustic dish that epitomizes the hearty flavors of French Alpine cuisine. This classic recipe revolves around creamy Reblochon cheese, which melts beautifully into layers of thinly sliced potatoes, creating a rich, velvety texture.
Lardons or bacon add a delightful smoky depth, while onions and garlic sautéed to golden perfection bring an aromatic sweetness that complements the dish's savory notes. A splash of white wine elevates the flavors, infusing the potatoes with a subtle acidity that balances the creaminess of the cheese.
Baked to a golden-brown crust, this indulgent Tartiflette is a true comfort food, perfect for a cozy dinner on a chilly evening. Each bite delivers a harmonious blend of melted cheese, tender potatoes, and crisp bacon, making it a dish that's impossible to resist. Bon appétit!
Ingredients
Instructions
-
Preheat oven to 350°F. Place potatoes in a medium pot over medium heat, cover with water, and bring to a boil. Cook for about 20 minutes, or until potatoes are easily pierced with a knife. Remove from heat, drain, and let sit until they are cool enough to handle. Cut potatoes into small pieces and set aside.
-
Cook bacon in a sauté pan over medium heat until browned. Drain, leaving 1 tablespoon of fat in skillet and add onion. Cook over moderately high heat until golden brown, about 5 minutes. Add bacon and wine to pan and cook for another 5 minutes, stirring occasionally. Add potatoes and season with salt and pepper.
-
Remove potato mixture from heat and spoon half into ovenproof dish. Place half of the cheese slices on top of potato mixture. Spoon remaining potato mixture on top of cheese, then top with remaining cheese. Bake tartiflette until golden brown and bubbling, about 20 minutes. Serve hot.