Celeriac tartiflette

I wasn’t sure if this dish should make the cut for the blog or not. Not because it wasn’t good, but because a normal tariflette might actually be better.

This is the first tartiflette I have made, although it is not entirely authentic, and I so wish I had started with the regular all potato tartiflette, but after a fridge inspection I really wanted to use up some celeriac I had left. Ergo this version.

It was really nice, but I might suspect that a regular tartiflette is just as nice or even better. Pretty soon I will make one to compare and report back.

Tartiflette is basically a potatoes au gratin with lardons and rebochon cheese, courtesy of the French, but of course.

However I used cured smoked bacon cut in small pieces instead of lardon and cheddar instead of rebochon.

Celeriac tartiflette, served 1-2

1/4 celeriac, peeled

2 medium potatoes, peeled

3 slices cured smoked bacon, cut in pieces

50 ml creme fraiche

100 ml cream

salt, white pepper

a handful grated cheddar

Cut potatoes and celeriac into thin slices. Bring to the boil in salted water and cook for a few minutes. Drain. Fry the bacon crispy in a frying pan. Grease an ovenproof dish and add half of the potatoes/celeriac. Sprinkle some cheese and bacon on top and put the rest of the potatoes/celerac on top. Finish off with the rest of the bacon and cheese. Mix cream and creme fraiche, add salt and pepper and pour into the dish. Cook for at least 30 minutes in 200C or until the gratin is soft.

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