This week's Imaginary Frenchman podcast explores some traditional French dishes, both familiar and less well known. Pictured is a wonderful Grand Aioli that I ate when I visited Provence.
A primary reference for this episode was Culinaria France.
The recipe I use for tartiflette is as follows:
Tartiflette: Ca. 4 - 5 lbs of Yukon Gold potatoes, peeled and cut into 1/2 inch cubes 2 medium onions, minced 1 lb bacon, cut into one-inch pieces 2 tbsps fresh thyme 1 lb soft strong cow cheese like reblochon on époisse. Cut it into one-inch cubes. (You may have to remove a rind.) 2 cups heavy whipping cream
Put the potatoes in a large pot of salted cold water. Bring to a boil, cook for 15 minutes, then drain. Meanwhile, fry the bacon until crisp and set aside. Strain the bacon fat and reserve. Carmelize the minced onions in some of the bacon fat over medium-low
heat, ca. 15 minutes. Put the onions into a dutch oven or large pot over low heat. Using more of the bacon fat, brown the potatoes in one or two batches, about ten minutes a batch. Add to the onions in the pot. Mix the whipping cream into the potatoes and onions. Add the bacon. Remove the potatoes from the heat. Stir in the cheese and thyme until all the ingredients are blended. Season to taste.