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Lunchtime Treats: Tartiflette

Over the past seven years, communal lunches have become a part of the Meadow Creek tradition. Here’s one of our favorite lunchtime recipes: Tartiflette, a warm and hearty potato dish from the Savoie region of France. Our version features, of course, Grayson. We hope you enjoy it as much as we do!

Peeling the rind off a fresh dish of Tartiflette.

4 pounds Yukon Gold potatoes 1 large onion, sliced 1 lb sliced country ham 1/2 cup white wine 1 1/2 lb Grayson

Preheat oven to 325.

Select potatoes of similar size. Wash but do not peel and leave the potatoes whole. Cover with water and simmer until they just begin to soften; slightly underdone is better. Cool slightly, then peel and slice thickly. It is important to cook them this way so you can still slice them and have them hold their shape.

Saute sliced onion until soft and reserve. Return pan to heat and add wine, simmering until it is reduced by a third. Layer sliced potatoes, then onion, and then ham in an 11×13 baking dish. Pour wine over all.

Slice Grayson horizontally so you have approximately 1″ thick pieces with the rind on the outside. Lay this on top of potato mixture rind side up. Bake 45 min to one hour until cheese is melted into dish and rind looks dried out. Cool slightly and peel rind off. Alternatively you may cut the rind off before cooking.

Excellent served with a nice green salad.


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