tartiflette

This dish is comfort food to the max.  And by comfort food I mean completely delicious while being heart attack inducing.  This dish contains bacon, potatoes, cream, wine, and cheese.  Basically, this dish gets tons of compliments, but its a good idea to not mention the ingredients before serving.  Jeff couldn't get enough and ate two huge portions for dinner before he realized what he was eating!  I see this as a great intro to french food for people who think french food is all snooty (ridiculous).

I don't make this dish very often because I usually cook pretty healthy meals, but Jeff loves it, and it makes the whole house smell SO good!  Plus, Liam was pretty darn cute stalking me around the kitchen hinting oh so sly saying, "Mommy, I LOVE bacon!"

Start out by dicing up half a medium sized yellow onion and adding it to a hot pan with olive oil on medium heat.  Stir occasionally and let soften.

Slice up six strips of bacon and add them to the pot.

Cook the onion and bacon for about 5 minutes.

Stir in the moscato and allow it to cook down mostly, about ten minutes.  Surprised about the moscato?  It was on a lark that I used it instead of something drier, but the sweetness really works, and it smells so good!  Jeff even commented that each bite was full of flavor.  He kept waiting for the ball to drop, thinking he just got one really saturated bite, but he said every bite was just as good.

Cut up six medium yukon gold potatoes and mix them in.  Cook stirring occasionally until the potatoes have begun to soften.

Stir in half a cup of heavy cream.  At this point also add a teaspoon of thyme.

Shred the Gruyere and stir it into the pot.  I like to use my le crusuet pot so I don't have to transfer, but if you don't have a pot that can go on the stove AND in the oven, switch containers now and pot into the oven on the middle rack for 30-40 minutes, until golden, bubbly, and beautiful.  I like to bake mine for 32 minutes and then broil for 2 minutes.

Remove from the oven and let sit out for five minutes to set.

Just look at this.  The perfect cold night comfort food meal.

Serve with some good bread to soak everything up.  Enjoy!

 Recipe adapted from Ferdakost

Tartiflette

ingredients:

• 1 tbsp olive oil
• 1/2 medium yellow onion, diced
• 6 thinly sliced bacon strips
• 1/2 Cup moscato
• 6 medium yukon gold potatoes, cut into chunks
• 1/2 Cup heavy cream
• 2 1/2 Cups Gruyere, shredded
• 1 tsp thyme

directions:

1. Heat the olive oil in the glazed cast iron pot on medium heat and toss in the diced onion.  Once it becomes fragrant stir in the bacon.  Stir them occasionally for about 10 minutes.  Stir in the moscato and cook until mostly evaporated.  Add the potatoes and cook for ten more minutes.  At this point preheat the oven for 350 degrees F.  Pour the cream into the mixture and stir for a minute or two.  Add in the thyme.  Fold in the shredded Gruyere evenly.  If you do not have a le crusuet style pot and have been using a regular pot, now dump the food into an oven safe dish and put into the oven for 30-40 minutes.  Remove from heat and allow to set on the counter for 5 minutes before serving.  

Note: The bake time can differ depending on the size your potatoes are cut (mostly).  I like to bake my dish for about 32 minutes, then broil for 2 minutes, just to get a nice golden crispy top.