Sabrina and Sandra, the wonder chefs of Bouzigues, gave me (and Dado) a lesson in preparing tartiflette! It was very fun, as we combined our weekly Thursday “Date” with the lesson. And, it resulted in a delicious meal.
When we someday return to the US, this is one thing I hope to make for many friends and family!
Start with lots and lots of potatoes – peeled!
Sabrina sliced them thinly using a food processor.
Next – layer! The layers consist of (hey, I never said it was healthy - but it's delicious!):
- Potatoes
- Emmental cheese (similar to Swiss)
- Heavy cream
- Milk (lots of milk!)
- Bacon or ham
- Salt
We continued these layers to the top of the casserole dish and topped everything with slices of Roblochon cheese.
We baked the tartiflettes at 215 Celcius (another thing we’ve adapted to in France – cooking in C instead of F) until the potatoes were soft when poked with a knife.
Voila! Delicieux! Merci beaucoup, Sabrina!
Love to all!
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