Imported from the web

Leek Tartiflette

Name: Leek Tartiflette
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 potatoes (peeled and cut into pieces); 1 kg leeks (washed and cut into pieces); 200 g bacon lardons; 3 onions (thinly sliced; adjust the quantity to taste, as shown in the video); 40 g butter; 1 verre white wine (the video specifies Quincy white wine; the glass volume is not specified); 100 g heavy cream (the video mentions a tablespoon of crème fraîche, while the written ingredient list gives 100 g of heavy cream; the written quantity is used here); 1 Reblochon cheese (halved horizontally, rind facing up); salt (to season; quantity not specified); pepper (to season; the video recommends using plenty)

Recipe by Monsieur Cornet Facebook

Imported by roux julien on SeeMeCook

A reimagined tartiflette combining leeks with potatoes, bacon lardons, and a creamy white wine sauce. Everything is baked under a layer of Reblochon until melted and golden.

4 servings60 minFrench

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Ingredients

4 potatoes (peeled and cut into pieces)
1 kg leeks (washed and cut into pieces)
200 g bacon lardons
3 onions (thinly sliced; adjust the quantity to taste, as shown in the video)
40 g butter
1 verre white wine (the video specifies Quincy white wine; the glass volume is not specified)
100 g heavy cream (the video mentions a tablespoon of crème fraîche, while the written ingredient list gives 100 g of heavy cream; the written quantity is used here)
1 Reblochon cheese (halved horizontally, rind facing up)
salt (to season; quantity not specified)
pepper (to season; the video recommends using plenty)

Steps

1
Wash the leeks thoroughly: separate the leaves, keeping some of the green parts, and make two cuts lengthwise to dislodge any grit trapped between the leaves. Rinse under running water. Drain off excess water and cut into pieces.
2
Peel the potatoes. Steam the potatoes and leeks for 15 to 20 minutes, as shown in the video.
3
Thinly slice the onions. If using a piece of pork belly instead of ready-cut lardons, cut it into rustic lardons, as shown in the video.
4
Sauté the onions and lardons in a pan over medium heat with the butter until cooked through and browned.
5
Deglaze with the white wine and let it reduce for a few moments.
6
Stir the heavy cream into the pan.
7
Cut the cooked potatoes into pieces and roughly crush them. Mix with the leeks and the bacon-and-cream sauce. Season with salt and pepper, using plenty if following the video’s recommendation.
8
Transfer the mixture to a gratin dish. Halve the Reblochon horizontally and place it on top of the mixture, rind facing up.
9
Bake at 200 °C for 15 to 20 minutes, until golden and bubbling.

Notes

The written ingredient list gives 100 g of heavy cream; in the video, the cook adds a tablespoon of crème fraîche. The volume of the glass of white wine is not specified. The steaming time (15 to 20 minutes) comes from the video.