If you love cheese, you will LOVE this tartiflette. It was the side dish we paired with every meal for a week, when we first made it!
2.5 lbs Russet potatoes, cut into ⅛ inch slices
1 cup whole milk
2 Tbsp unsalted butter
1/3 cup white wine
14 ounces cheese, half aged cheddar and half soft cheese
2 Tbsp all-purpose or gluten-free flour
Blake Hill French Onion with Rosemary Jam
1
Preheat the oven to 400°F.
2
Stack potato slices vertically, then spread out horizontally in casserole dish, and drizzle with dash of olive oil.
3
Melt butter in a saucepan over medium heat, add flour, and stir constantly for 2-3 minutes to make a roux.
4
Add milk and wine to your roux, simmer until the mixture thickens, add 1/4 jar Blake Hill French Onion with Rosemary Jam, and melt in cheddar.
5
Pour sauce over potatoes, top with soft cheese slices and finish with dollops of French Onion with Rosemary Jam.
6
Cover dish with foil, bake for one hour, remove foil, then bake for 40 minutes until potatoes are cooked and golden.
7
Garnish with parsley ~ and Enjoy!
8
We also love tartiflette with Fresh Tomato Savory Jam and cheddar as well as Roasted Garlic Savory Jam with blue cheese ~ So Good!
