2023 Tour de France - Stage 14: Annemasse to Morzine les Portes du Soleil.
A second day in the mountains, and that is the theme of the weekend. If you’ve been watching the coverage the past couple of days on Peacock, you’ve been seeing glimpses of Mont Blanc in the distance, where they’ll end up tomorrow. There was a lot of carnage on the course today, including a 20 minute delay after a major pileup, and 6 riders abandoning the race due to injury over two separate crashes.
The route is in the Savoie region and nearing the Swiss border. As you may recall from last year, when in this same region, I made Croziflette, a cheesy pasta specialty in the region of the end stage town. However, there is another ‘flette that is a specialty of the area of today’s stage start called Tartiflette, and that is what I made today, a cheesy, bacon and onion filled dish with potatoes. This was really good and went well with a salad with a zippy balsamic vinaigrette.
Tartiflette
adapted from Food & Wine, Anthony Bourdain
I couldn’t find Reblochon cheese near me, so I opted for Gruyere.
2.5 lbs potatoes, peeled
½ lb slab bacon, diced
Onion, halved through the root end and sliced thin
¾ cup dry white wine
1 lb gruyere (or Reblochon), sliced
Bring the potatoes to a boil over medium-high heat, then reduce the heat to medium and boil for about 20 minutes. Drain and reserve.
While the potatoes cool, cook the bacon in a skillet over medium heat, until beginning to brown and renders its fat, about 8-10 minutes.
Preheat the oven to 350 degrees and remove the bacon from the skillet with a slotted spoon. Add in the onions, with a pinch of salt in the rendered fat, and cook until they begin to brown and soften, about 5 minutes.
After 5 minutes, add the bacon back into the skillet, along with the wine and scrape the brown bits from the bottom of the skillet. Continue to cook for another 5 minutes, stirring occasionally.
While the wine reduces, dice your potatoes, then add to the skillet with some salt and pepper, tossing to coat with all of the juices from the skillet. Turn off the heat and set aside.
Pour half of the potato mixture into a medium-sized casserole dish. Top with half of the sliced cheese. Add in the remainder of the potato mixture, covering with the rest of the cheese. Bake in the oven until the cheese turns golden and the mixture starts bubbling, about 25 minutes.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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