Michelin 3-Star Recipe: Rich & Savory Baked Potatoes with Cheese (Tartiflette)
Michelin 3-Star Recipe: Rich & Savory Baked Potatoes with Cheese (Tartiflette)
Authentic French Winter Comfort Food: ‘Baked Potatoes with Cheese’ (Tartiflette) made with a Michelin 3-Star Recipe
Introducing ‘Tartiflette,’ a quintessential winter soul food from the French Alps, perfect for those cozy, chilly days. While it might resemble potato gratin at first glance, its flavor profile is entirely different, thanks to the harmonious blend of savory cheese and rich ingredients. This recipe, inspired by a world-renowned Michelin 3-star chef, brings an unforgettable taste of France right to your kitchen. Elevate your special occasions or simple family meals with this comforting and impressive dish.
Ingredients- Cheese suitable for Tartiflette (e.g., Reblochon or Camembert) 250g
- Medium potatoes 500g (about 3-4 potatoes)
- Coarse salt 1 teaspoon (for boiling potatoes)
- 1/2 medium onion
- Thick-cut bacon 150g
- Dry white wine 2-3 tablespoons
- Salt to taste
- Pepper to taste
Cooking Instructions
Step 1
Prepare the potatoes by washing them thoroughly and ensuring they are of similar size (around 5-6 cm). Place them in a pot, cover with water, and add 1 teaspoon of coarse salt. Bring to a boil over high heat, then reduce to medium-low and simmer for about 20 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly.
Step 2
Once the potatoes have cooled enough to handle, peel them. The skins should come off quite easily with a knife or a potato peeler.
Step 3
Slice the peeled potatoes into thick rounds, about 1 cm thick. Keeping them relatively thick will help prevent them from breaking apart during cooking.
Step 4
Thinly slice the onion (about 0.5 cm thick). Avoid slicing them too thinly, as they can burn easily when sautéed.
Step 5
Rinse the bacon under cold water or briefly blanch it in boiling water. This helps to render some of the excess fat and saltiness. Pat dry with paper towels.
Step 6
Melt a knob of butter in a pan over medium-low heat. Once the butter begins to sizzle, add the sliced onions and sauté until they become translucent. Then, add the bacon and cook together until lightly browned and fragrant.
Step 7
Pour in the dry white wine and let it simmer for about 1 minute, allowing the alcohol to evaporate and infuse the mixture with its flavor.
Step 8
Add the sliced potatoes to the pan. Gently toss everything together to combine, being careful not to mash the potatoes. Season with salt and pepper to taste.
Step 9
Transfer the potato mixture into an oven-safe dish. Cut the cheese in half or into large pieces, and place it on top of the potato mixture, ensuring the rind is facing upwards or inwards. Don’t be shy with the cheese – it’s the star!
Step 10
Cover the oven dish with a lid or aluminum foil. Bake in a preheated oven at 180°C (350°F) for 20 minutes. This initial baking time allows the ingredients to heat through and the cheese to begin melting.
Step 11
After 20 minutes, carefully remove the dish from the oven. The cheese should be partially melted. Use a fork and spoon to gently mix the melted cheese into the potato mixture, ensuring every piece is coated for maximum flavor and creaminess.
Step 12
Remove the lid or foil. Increase the oven temperature to 220°C (425°F) and bake for another 10-12 minutes, or until the cheese is golden brown and bubbly. Serve immediately while hot to experience the full, rich flavor of this authentic French classic!
