Potato and parsnip tartiflette recipe

Potato and parsnip tartiflette recipe

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Milk
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Region French
Website Delicious Magazine
Potato and parsnip tartiflette recipe - A taste of the Savoie, great after a long cold day, and especially good after a long day in the snow!

Ingredients

  • 50g Butter
  • 1 Large Garlic clove (made into a paste or finely minced)
  • 500g Medium parsnips (peeled and cut into long strips)
  • 500g Waxy potatoes (peeled and sliced on a mandolin)
  • 200g Bacon lardon (smoked is best)
  • 1 Large White onion (finely sliced)
  • 100ml Dry white wine (or vermouth or chicken stock)
  • 120g Crème fraîche (or sour cream)
  • 4 tablespoons Crème fraîche
  • 225g Reblochon cheese
  • 75g Gruyere cheese, coursely grated (Comté cheese would be more authentic)

Directions

Step 1
Preheat the oven to 200°C/ an180°C. Lightly cover a 2 litre shallow ovenproof dish with a little of the butter, then spread over a tiny bit of the crushed garlic.
Step 2
Slice the parsnips lengthways using a mandolin or knife. Put them in a pan of boiling salted water, bring back to the boil, then cook for 4-5 minutes. Drain and leave to cool slightly. Next follow the same step with the potatoes.
Step 3
While the potatoes of cooking fry the bacon lardons until lightly golden, then remove with a slotted spoon to a plate with a bit of paper towel on it. Add the remaining butter to the pan along with the onions and fry for 6-7 minutes, stirring, until golden brown. Add the remaining garlic and cook for 1 minute. Add the wine simmer gently until the liquid is reduced by half. Take off the heat and stir in the 120g of crème fraîche. Season to taste.
Step 4
To assemble, spread one-third of the parsnip and potato slices over the base of the dish and cover with half of the onion mixture. Scatter over half the bacon lardons, grind over a bit of pepper and add half the reblochon slices (it is fine to eat the rind). Repeat with a second layer, then finish with a layer of parsnips and potatoes. Dot with the remaining crème fraîche, sprinkle over the gruyere cheese, and bake for 25-30 minutes until golden and bubbling. Serve immediately with a green leafy salad with a mustardy vinaigrette.