French Tartiflette is a rich and comforting dish from the French Alps, made with sliced potatoes, pork meat, sautéed onions, and creamy cheese. Baked until golden and bubbly, this dish is perfect for cold evenings or festive meals. It brings together rustic ingredients in a deliciously satisfying way.
Tartiflette – hearty meat with potato and cheese casserole. History is silent on exactly how the French prepared the dish when they created it. In the modern world, there are different variations of the recipe. But the composition of the products rarely changes.
Rinse the pork in cool water, dry it on a paper towel, and cut it into small pieces. Sprinkle the meat with salt and pepper. Additional spices (cumin, rosemary, marjoram, chaber) can be used to increase the sharpness and piquancy.
Peel the onion, cut into quarters, and thinly chop. Combine the onion slices with the meat.
Peel potatoes, and cut into thin slices. It is not recommended to make thick slices, as in this case, potatoes will require more time for baking. Cut tomatoes in half and then into slices.
Grease a baking tray with refined vegetable oil. Place a layer of meat and onions on top.
The next layer will be chopped tomatoes.
Then spread a layer of potatoes, add salt and pepper.
Spread mayonnaise on the top layer of potatoes.
Grate the cheese on a coarse grater, then add it to the mayonnaise and mix until smooth.
Put the mold in a preheated oven heated to 220 degrees Celsius. Cook the French-style meat for 50-60 minutes until a beautiful ruddy crust is formed. If the oven has only bottom heating, it is recommended to put a sheet of water under the tray with the dish 10-15 minutes after the start of baking.
This will prevent the meat from burning and it remains soft and juicy. The casserole looks worthy of both everyday and festive tables. The dish turns out very beautiful and delicious. Since it combines meat and potatoes at once, there is no need to prepare an additional side dish.
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Rinse the pork in cool water, dry it on a paper towel, and cut it into small pieces. Sprinkle the meat with salt and pepper. Additional spices (cumin, rosemary, marjoram, chaber) can be used to increase the sharpness and piquancy.
2
Peel the onion, cut into quarters, and thinly chop. Combine the onion slices with the meat.
3
Peel potatoes, and cut into thin slices. It is not recommended to make thick slices, as in this case, potatoes will require more time for baking. Cut tomatoes in half and then into slices.
4
Grease a baking tray with refined vegetable oil. Place a layer of meat and onions on top.
5
The next layer will be chopped tomatoes.
6
Then spread a layer of potatoes, add salt and pepper.
7
Spread mayonnaise on the top layer of potatoes.
8
Grate the cheese on a coarse grater, then add it to the mayonnaise and mix until smooth.
9
Put the mold in a preheated oven heated to 220 degrees Celsius. Cook the French-style meat for 50-60 minutes until a beautiful ruddy crust is formed. If the oven has only bottom heating, it is recommended to put a sheet of water under the tray with the dish 10-15 minutes after the start of baking.
10
This will prevent the meat from burning and it remains soft and juicy. The casserole looks worthy of both everyday and festive tables. The dish turns out very beautiful and delicious. Since it combines meat and potatoes at once, there is no need to prepare an additional side dish.
Hope you enjoyed cooking this recipe!
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