POTATO CHEESE SKILLET - TARTIFLETTE
- 700 g (1,5 pound) potatoes
- 7 g (1/2 tbsp) unsalted butter
- 13 g (1 tbsp) olive oil
- 120 g (4,5 oz) pancetta or bacon or guanciale, in thick strips
- 2 onions
- 250 g (9 oz) cheeses Reblochon, Swiss cheese, Brie, Cheddar....sliced
- Black pepper
- Peel and cut the potatoes in medium size cubes.
- Put olive oil and butter in a large non-stick pan, add the cubed potatoes, salt to taste, mix well, add 1/2 tbsp of water, cover with a lid and cook over medium-low heat for about 20 minutes or until the potatoes are fork tender but still firm. Stir occasionally.
- Meanwhile in a skillet cook pancetta strips until crispy.
- Remove the crispy pancetta with a colander and set aside.
- Clean and chop the onions, place them into the pancetta skillet and cook over low-medium heat with a lid for about 15 minutes or until translucent. When the onions are done, turn the heat off.
- Add cooked potatoes and 2/3 of crispy pancetta into the onions, add black pepper to taste and mix until combined.
- Add sliced cheeses and the remaining pancetta on top.
- Bake in preheated fan + grill oven and bake at 220°C-420°F for about 7 minutes or until the cheeses are melted and golden.
- Serve immediately.
For this recipe you can use pancetta, bacon, guanciale or the cured pork you can easily find in your Country. Cut it in thick strips because it will release its grease while cooking and it will turn out thinner.
I’ve used a yellow potato type with low starch amount. Cut potatoes in medium cubes: not too large or they will cook in long time, but not too thin or they will mash. Consider that in this recipe, potaotes should keep their firm consistency and do not become mashy!
This dish is called Tartiflette and it’s very traditional in the Haute-Savoie, a southern alpine French region bordering with Italy.
It’s traditionally made with Reblochon cheese, but you can use any melting cheese you can easily find in your country. It’s even more delicious if you mix more cheeses! I love to make it with a mix of Reblochon, Brie and Swiss cheese. But consider that Cheddar works great too!