Bed of Potatoes
First, I peeled and boiled two pounds (~900g) of potatoes for about 10 minutes. Then I chopped up an onion (no onion pics, I was too busy crying) and put them in a hot pan with a spoonful of oil to fry while I cut up the softened potatoes. After slicing them thinly, I spread them across the bottom of an ungreased 13x9 dish. A 13x9 dish has a 3 litre capacity and the recipe called for a 2 litre dish. I still don't have all my conversions down pat, nor do I know how many litres all our baking dishes hold, so I'm making up a lot of this as I go along! This is one of the main reasons why I augmented tonight's recipe. The other big reason is that I made it for five last Thursday (Grandpa came over for dinner) and there was just enough for everyone. I happen to be a fan of leftovers, so I decided to make more this time.
This is probably the least appetizing of the whole batch of dinner pictures. My apologies. Everything in the dish is cold and it hasn't had a chance to melt into potato and cheesy goodness yet. But you can see the potential! The oven is hot and ready to bake this dish into a fine dinner.
I mentioned above that I fried up an onion while I was layering the pan with potatoes. Once the onion was nice and soft after about 10 minutes of frying, I added the cut up bacon. The easiest bacon to find in Scotland is thick rasher-style slices, rather than the thin strip bacon that's most common in the US. I must say, I prefer the rasher bacon and that's what I'd encourage using in this recipe.
After the bacon had about three minutes to fry with the onions, I added just over a cup of wine and brought it to a boil, per the recipe. Next time I make this, I'll try a non-alcoholic wine and report on its effectiveness in the dish. As soon as it reached the boiling point, I poured the wine/bacon/onion mixture over the bed of half-cooked potatoes. Then I spread about four big spoonfuls of creme fraiche (sour cream) and 150 grams (~1 3/4 cup) of cheddar cheese on top of the mixture and popped it in the oven. The recipe called for Reblochon or Teleggio cheese, but I couldn't find either at my local grocery store, so I just went for a white mature cheddar. It works just fine, trust me.
So we let it bake for about 25 minutes and...
The finished product
It's ready to go! As I said at the beginning of this post, I really should have let the dish cook for just a few minutes longer because the potatoes were not as soft as they could have been, but it went over very well anyway. I was the only one who seemed to notice this minor shortcoming (well, and my husband, but this is only because I was grumbling in his ear about it for the first few bites) and it was a hit with the kids, which makes for an easy evening all around.
So there you go. Add some steamed carrots and you have a hearty winter dinner with some good leftover potential, too. This is a nice easy meal with a name that's SO amusing to say: tar-ti-fle-tte. I think it's supposed to be pronounced with three syllables (like pirouette), but I say it with four, adding a fake flourish at the end. It's more fun that way.