Tartiflette

Active: 45 mins, Total: 2 hrs. 5 mins, Yield: 8

RECIPES & IDEAS

Tatianna

5/20/2022 1 min read

Tartiflette

Active: 45 mins, Total: 2 hrs. 5 mins, Yield: 8

Ingredients:

  • 4 medium russet potatoes (about 2 1/4 pounds), peeled

  • 1 cup of Sweet and Spicy Double Onion Marmalade

  • 2 tablespoons kosher salt, divided

  • 1 1/2 teaspoons thinly sliced fresh sage

  • 1/4 cup crème fraîche

  • 1 (1-pound) Fromager d’Affinois round, at room temperature, halved crosswise, rind left on

Directions:

  1. Place potatoes in a large pot, and add water to cover. Add 2 teaspoons salt, and bring to a boil over high. Reduce heat to medium-low, and simmer until potatoes are fork-tender, about 20 minutes. Drain and let potatoes cool for 30 minutes. Cut potatoes crosswise into 1/4-inch-thick slices, and set aside.

  2. Arrange half of the potato slices in an even layer in a 1 1/2-quart oval soufflé dish or 10- x 7- x 1 1/2-inch baking dish. Sprinkle with 1 1/2 teaspoons of salt. Top with half of the Sweet and Spicy Double Onion Marmalade. Layer with remaining potatoes and remaining 1 1/2 teaspoons salt. Top with remaining Sweet and Spicy Double Onion Marmalade. Dot casserole with spoonfuls of crème fraîche, and arrange Fromager d’Affinois cheese halves (with rind) on top. Place soufflé dish on a rimmed baking sheet, and bake in preheated oven until bubbly and lightly browned, 20 to 30 minutes. Serve immediately.

Suggested Pairing: Dry, powerful Chablis.