I'm a sucker for potatoes and cheese. It's magical and comforting and tastes the best to me in October and November. I served this particular non-traditional cheese Tartiflette at our wine tasting...I think it was perfect with the Apremont and Mondeuse wines! My photo is from a Tartiflette lunch in Normandy this September and paired with a hard apple cider from the same area. You can play around with personal cheese flavors if you wish, but I think this dish ALWAYS does the best with a stinky cheese! Makes 9X9 ish size dish or 6, 6 ounce ramekins. I hope you enjoy it as well!
2 1/2 lb potatoes, peeled
1/2 lb slab bacon, cut in small dice
1 medium onion, thinly sliced
3/4 cup dry white wine
1/2 lb Camembert cheese
1/2 lb Tallegio cheese, rind removed
Preheat the oven to 350 F. Place the potatoes in the pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into small dice and set aside.
In the sauté pan, cook the bacon over high heat until browned. Drain, leaving 1 tablespoon of fat in the skillet and add the onion. Cook over moderately high heat for about 5 minutes until golden brown then add the bacon and wine and cook for another 5 minutes, stirring occasionally. Add the potatoes and season with salt and pepper.
Remove the potato mixture from the heat and place half of it in the ovenproof dish. Spread half the cheese slices atop the potato mixture. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the hot oven for 20 minutes, or until golden brown and bubbling. Serve hot.
I posted this recipe for the first time many years ago and it's still a favorite! Its a quintessential autumn recipe to share or not....
You are welcome to change the cheeses to your preference, but I always go back to traditional Swiss cheeses as I think they really complement pumpkin and it really is a component versus a vessel!
1 5lb-ish PIE pumpkin (do not use jack o lantern type pumpkin)
1 lb. Cheese- 1/2 lb. Gruyere and 1/2 lb. Emmentaler or read above
1 cup heavy cream
1 1/2 cups stock, vegetable, chicken or veal
a generous pinch of freshly ground nutmeg
10 1/4 inch thick baguette slices, toasted until dry and crispy
1 Tablespoon Olive Oil
a pinch of Salt
Remainder of Baguette sliced into 1/2 inch thick slices for eating
Preheat oven to 450 degrees. Cut top off pumpkin and clean out seeds. Sprinkle salt onto inside flesh of pumpkin.
Chop or grate cheeses and set aside. Bake baguette slices until crunchy and golden brown. Mix heavy cream, stock and nutmeg together.
Place pumpkin into shallow roasting dish and layer baguette slices, then cheese, then cream mixture into 2 layers inside pumpkin. You may have baguette left over.
Put pumpkin top back on. Rub exterior of pumpkin with olive oil. Bake 1 hour and 15 minutes until cheese is bubbly and pumpkin is golden brown. Using 2 spatulas, remove from baking dish carefully and place on platter. Serve with additional baguette slices or as a side dish. You'll want to scoop up the roasted pumpkin flesh with all the cheese as you are serving or eating!
I'm Erika Aylward, co-founder of The Boulevard Market. I love to share our love of food, wine and travel. I also enjoy giving an insider look at the foods we produce at The Market and the current situation in Tecumseh, Michigan!