Chanterelle Tartiflette

Posted by on Nov 4, 2011 in Dinner, Recipes | 1 comment

In anticipation of rain and cooler days ahead, I have been thinking about Tartiflette. Classic French comfort food, this savory, creamy potato dish with smoky bacon and caramelized onions fuels Alpine skiers in the winter. It’s not bad for those who want to lounge around a crackling fire, either. Traditionally, the potatoes, onions and bacon are topped with a whole wheel of Reblochon which has been sliced in half crosswise. As it cooks, it melts into the layers below making for a cheese and bacon lover’s bonanza.

But the appearance of chanterelles with recent rains made me want to try something different with the Tartiflette. That, and the news that one of my meat-devouring friends has recently gone mostly vegetarian. Still reeling from that news, I decided to make a meatless version she could enjoy, adding chanterelles and subtracting the bacon. I also used Teleme instead of Reblochon because I love it’s creamy, rich flavor.

It worked. While the recipe says it will feed four to six, just know that the two of us ate the whole thing in one sitting, with a crisp green salad on the side. We hardly missed the bacon, and that’s saying something.

 

Chanterelle Tartiflette

(serves 4-6)

1 pound fingerling potatoes or small Yukon Gold potatoes
4 tablespoons olive oil
1 cup diced yellow onion
1/4 cup dry white wine
1 pound chanterelles, cleaned and quartered
2 large cloves of garlic, finely minced
2 1/2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
2 teaspoons lemon juice
1 tablespoon fresh thyme leaves, finely chopped
2 tablespoons creme fraiche
12 ounces Teleme cheese, cut into 1/4″ slices (approximately 10 slices)
1 teaspoon finely chopped Italian parsley or chives

Preheat the oven to 425′.
Place a rack in the center of the oven.

 

Chanterelles

Place the potatoes, whole and unpeeled, into a large pot of well-salted water. Bring to a boil over medium high heat, then turn down to medium and cook until tender, about 15 minutes. Drain the potatoes through a colander. When they are cool enough to handle, peel them and slice into 1/4″ slices. Place them in a large bowl and set aside.

Add 2 tablespoons of the olive oil to a large saute pan and place over medium high heat. When the oil is hot, add the onions. Cook and stir until the onions start to brown, then turn the heat down to low and continue cooking until they are tender and translucent, about 5-6 more minutes. Add the white wine, turn up the heat and cook until the wine has evaporated, but the onions are still moist. Add this mixture to the potatoes.

Potatoes

Wipe out the saute pan, add 1 tablespoon of olive oil and return to medium heat. When the oil is hot, add half the chanterelles, stirring to coat evenly with the oil. Add 1 teaspoon of

salt and 1/8 teaspoon of pepper. Cook, stirring occasionally, until the mushroom have released their liquid. Continue cooking until the mushrooms are starting to brown and caramelize. Add half the chopped garlic and continue cooking another minute. Transfer the chanterelles to the bowl with the potatoes and onions. Repeat with the remaining chanterelles.

Add the lemon juice, thyme and creme fraiche to the bowl and stir gently until the ingredients are thoroughly mixed.

If you are using an oven-proof saute pan, wipe out the pan and add the mixture. Otherwise, use a baking or gratin dish. Lay the slices of Teleme cheese evenly over the surface of the potato mixture. Cover the pan with foil and bake for 15 minutes. Remove the pan from the oven ad turn the heat to broil.

Chanterelle Tartiflette

Remove the foil from the pan and place it under the broiler, cooking until the top of the Tartiflette is golden brown and bubbling, about 3-5 minutes. Let it rest at room temperature for at least 5 minutes before serving.

 

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