French Tartiflette

Tartiflette – hearty meat with potato and cheese casserole. History is silent on exactly how the French prepared the dish when they created it. In the modern world, there are different variations of the recipe. But the composition of the products rarely changes.

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  Rinse the pork in cool water, dry it on a paper towel, and cut it into small pieces. Sprinkle the meat with salt and pepper. Additional spices (cumin, rosemary, marjoram, chaber) can be used to increase the sharpness and piquancy.
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  Peel the onion, cut into quarters, and thinly chop. Combine the onion slices with the meat.
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  Peel potatoes, and cut into thin slices. It is not recommended to make thick slices, as in this case, potatoes will require more time for baking. Cut tomatoes in half and then into slices.
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  Grease a baking dish or baking tray with refined vegetable oil. Put a layer of meat with onions, on it – chopped tomatoes. Then spread a layer of potatoes, salt, and pepper. Put the remaining potato slices. Sprinkle again with salt and pepper.
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  Grease the top potato layer with mayonnaise. Rub the cheese on a coarse grater. Sprinkle the casserole evenly with cheese crumbs.
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  Put the mold in a preheated oven heated to 220 degrees Celsius. Cook the French-style meat for 50-60 minutes until a beautiful ruddy crust is formed. If the oven has only bottom heating, it is recommended to put a sheet of water under the tray with the dish 10-15 minutes after the start of baking.
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  This will prevent the meat from burning and it remains soft and juicy. The casserole looks worthy of both everyday and festive tables. The dish turns out very beautiful and delicious. Since it combines meat and potatoes at once, there is no need to prepare an additional side dish.

French Tartiflette is served with vegetable spread, pickles, herbs, or a fresh salad.