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Tartiflette 2


Yield: 4 Servings

2 lb Potatoes, boiled, peeled, and thinly sliced
1/2 lb Salt pork, cubed
2 Onions, finely chopped
1 lb Swiss or Jarlsberg cheese, Grated
1 cup Heavy cream
Butter
Salt and pepper to taste

This recipe originate from the Savoie region of France and the cheese Reblochon is traditionally used, but I don't think Reblochon is available in the States. Here is a translated and adapted recipe.

Sauté onions and salt pork in some butter. Grease a gratin dish with some butter, then put a layer of potatoes, salt and pepper. Spread the cooked onions and salt pork, then half of the cheese. Cover with another layer of potatoes, salt and pepper. Pour the cream on top. Finish with the rest of the cheese. Bake at 350F for about 30 minutes.




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