Cheesy French Onion Tartiflette
If you love cheese you will LOVE this dish - it was our perfect side with everything for a week when we first made it!
Serving Size: Serves 4
2.5 lbs potatoes (Yukon Gold or Russet)
1 Tbsp olive oil
⅓ cup white wine
1 cup whole milk
7 ounces soft rind cheese (we used Vermont Farmstead’s Lillé)
6 ounces Cheddar cheese, shredded (we used Cabot’s Sharp Cheddar)
2 Tbsp unsalted butter
2 Tbsp all-purpose flour or gluten-free flour
Parsley, chopped (optional)
Blake Hill’s French Onion with Rosemary Jam
Instructions
1
Preheat the oven to 400°F
2
Wash and slice potatoes into ⅛” thin slices. Stack slices and place them horizontally in a casserole dish
3
Drizzle olive oil over potatoes and set aside
4
In a medium saucepan, melt butter over medium heat. Add flour and stir until butter is fully absorbed. Continue to cook for 2 to 3 minutes while constantly stirring to create a “roux” - a mixture used to thicken soups and sauces
5
Turn heat to medium-low and, while constantly stirring, add milk and wine, simmering until mixture thickens
6
Add cheddar to the mix, stirring until melted
7
Remove sauce from the heat and pour over the potatoes
8
Slice the soft rind cheese and place atop the potatoes. Place dollops of Blake Hill’s French Onion with Rosemary Jam on top
9
Cover with foil and bake for 1 hour, then remove foil and bake another 30-40 minutes until potatoes are cooked and cheese is golden
10
Sprinkle parsley on top, serve while hot and Enjoy!
Suggested Jams
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