Tartiflette
 
 
6 oz.  of good quality bacon, cut into slices 1/4 inch thick, then
  into lardons 1/2 inch wide
9 oz.  large white button mushrooms, cleaned and sliced 1/4 inch
  thick
4 Tbsp  unsalted butter, softened
2-1/2 lb.  waxy potatoes, peeled and sliced 1/8 inch thick
1-1/2 cup  firmly packed crumbled strong cheese (a ripe reblochon, if
  you can find it; otherwise livarot, muenster, or epoisses) substitution
  suggestion 1 firmly packed cup of rindless livarot with 1/2 cup firmly
  packed rindless wynedale
2 cup  heavy cream, heated
 
preheat the oven to 300 degrees f in a skillet, saute' the lardons of 
bacon over medium-high heat until they are crisp and brown, about 5 
minutes. remove the bacon from the pan with a slotted spoon to drain on 
paper towels. discard all but 1 tablespoon of the bacon fat from the 
skillet. reheat the pan, add the mushrooms, and saute' until lightly brown 
(about 5 minutes) season with salt and pepper. generously butter a shallow 
91/2 inch by 13 inch baking dish with 2 tablespoons of butter. toss the 
potato slices with a generous amount of salt and pepper (potatoes need 
lots of seasoning) and arrange half in a layer in the baking dish. 
sprinkle with the bacon, then with the mushrooms. top with half of the 
cheese and season again with salt and pepper. top with the remaining 
potatoes. pour enough cream over the top to barely cover the potatoes. dot 
with the remaining butter. bake until the potatoes are tender, about 60 
minutes. remove the baking dish from the oven, dot with the remaining 
cheese, and continue to bake checking frequently to make sure the cheese 
doesn't burn, until the cheese is melted, brown, and bubbly. remove from 
oven. let sit, covered with foil, for 10-15 minutes, before serving. 
 
 
-- 
(ID: 8714) Mirror: rec.food.recipes: Fri, Feb 20, 2004


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