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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the potatoes in a saucepan and cover them with 1 quart (1 l.) water and 1 level tablespoon salt. Bring to a boil and simmer for 20-40 minutes, depending on the size of the potatoes. When they are finished, the tip of a knife will slide cleanly in and out of them. Drain. | 2. While the potatoes cook, melt the butter in another saucepan. When it foams, add the onion and cook over low heat for 3 minutes; the onion should not brown. Add the wine and simmer for 20 minutes. | 3. When the potatoes are cool enough to handle, peel them and chop them into large chunks. | 4. Preheat the oven to 480 degrees fahrenheit/240 degrees celsius. | 5. In a large bowl, gently mix the potato chunks with the lardons and reduced wine. Pour the combination into a baking dish. Whip the chilled heavy cream. | 6. Remove the crust from the Reblochon and chop it into pieces. Put them in a baking dish and bake for 18 minutes; they should get warm but not too hot. Put the warmed cheese in a blender or food processor and blend briskly as you add the broth (or 3 tablespoons water if you have no broth). Add the whipped cream to the blended cheese. Taste for salt and pepper. Spread this creamy cheese over the top of the potatoes. | 7. Sprinkle the dish on the diagonal with the grated Beaufort cheese. Bake for 8-12 minutes. You want the tartiflette to get a little color. Serve very hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	6		scrubbed	-	-	-	-
salt				-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		peeled minced	64.0	14.944	1.76	0.16
white wine	1/4	cup		-	-	-	-
bacon	2	ounces		236.4348	0.7257	7.1554	22.5038
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
reblochon cheese	1/2	lb		201.7338	0.0	44.8801	1.1333
vegetable broth	3	tablespoons		30.4425	4.9354	1.1162	0.7196
pepper				-	-	-	-
gruyere	2	ounces	grated	234.171	0.2041	16.9023	18.3368

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.