Ohmydish.com


Tartiflette with chicory

A tartiflette originates from the Savoie region in the French Alps, France. Try out this delicious tartiflette with chicory with potatoes, leek and bacon.

Tartiflette with chicory
45 minutes 4 people Main course
Tartiflette with chicory

Ingredients

(✓ Tip: click to check off)

  • 1 large Reblochon (cheese)
  • 4 chicory stalks
  • 1 leek
  • 4 large waxy potatoes
  • 200 gram smoked bacon strips
  • 2 fresh time twigs
  • Splash of dry white wine
  • 100 ml heavy cream
  • pepper
  • salt
  • optional: fresh chives
Tartiflette with chicory ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • Cutting board
  • Chefs knife
  • A large skillet that can be used inside an oven
  • Oven
  • Medium-sized pan
  • Wooden spoon
  • Peeler


Preparation

45 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/tartiflette-with-chicory


Tip: If you can't find Reblochon, you can substitute it for Camembert. Check out the original Tartiflette recipe.

Preparation – 15 minutes

Fill a medium-sized with water, add in a pinch of salt and bring to a boil. Peel the potatoes and cut them into slices.

Boil the sliced potatoes for a couple of minutes in the boiling water. You don't have to wait until they have cooked completely through.

Wash the leek and slice into rings. Remove the outer leaves from the chicory and coarsely chop them up.

Tartiflette with chicory
Tartiflette with chicory

Finishing up the tartiflette with chicory – 30 minutes

Cook the bacon strips with some sprigs of fresh thyme in a medium-sized skillet. No need to add in extra oil or butter.

Add in the sliced leek after a couple of minutes and continue to cook it for 2 - 3 minutes.

Deglaze using a large splash of dry white wine. Cook until the white wine has been evaporated completely. Stir in the heavy cream and season with pepper and salt. Turn off the heat and remove the sprigs of thyme.

Stir in the raw chicory and divide the sliced potatoes on top. Slice the Reblochon into 4 equal pieces and divide each piece lengthwise.

Stack the cheese on top. Continue to cook the tartiflette with chicory in the oven until golden brown, using the highest broiler setting.

If you overcook the tartiflette it will make the chicory lose a lot of its moisture. This will make the tartiflette quite wet, so keep an eye on the dish while cooking.

Garnish with finely sliced fresh chives. Enjoy your meal!


What do you think of this recipe?
0 votes


Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!



← Previous recipe
Shawarma sandwich
Next recipe →
Potato goulash