Aimee’s Tartiflette with Oka
It’s Food Day Canada! It’s also W’s 7th (!!) birthday. (When I started this blog, he was two.) We wound up sneaking away to Tofino early, and so today’s food included coffee from Tofino Coffee Co., bread from the 600 Degree Bakery at the weekend market, homemade ice cream in just-dipped waffle cones at Chocolate Tofino, fish tacos from Tacofino and homemade chocolate cupcakes with candles to blow out. All in the name of celebrating local food, of course, and a birthday.
Before we left, in an attempt to use up the last of what had an expiration date in the fridge, I made a tartiflette (a French dish from the Haute Savoie region of France traditionally made with potatoes, reblochon cheese, lardons and onions) using a small wheel of Oka and a recipe from my friend Aimee of Simple Bites. She shared her tartiflette for the July issue of Parents Canada, and I think this is the fourth time I’ve made it since. It’s incredible – better, even, than it looks like it will be upon scanning the ingredient list. The best way to serve it is straight from the pan, set on a trivet on the kitchen table with a handful of forks and a nook full of people.
It’s also a pretty fantastic way to use up those nuggety new potatoes – ’tis the season.
Tartiflette with Oka
AuthorJulieadapted (because I've winged it a number of times now) from Aimee via Parents Canada
Preheat oven to 350F. Cook the potatoes in salted water until tender, but still somewhat firm in the centre. Drain, cool slightly, and cut into smaller cubes or cut in half, if they're new potatoes, unless they're little.
In a heavy ovenproof skillet, cook the bacon until almost crisp; add the onion and continue cooking for two minutes. (If you like, deglaze with a good splash of white wine and simmer until the wine is reduced by half.) Add the cubed potatoes, salt and pepper and nutmeg and mix well. Drizzle the cream over the top. Remove the rind from the bottom of the cheese and lightly scratch the top rind of the cheese with a knife. Place the cheese, rind side up, on top of the potato mixture.
Bake for 40 -45 minutes until the cheese is melted and the potatoes are cooked through.
Serve immediately.
Ingredients
Directions
Preheat oven to 350F. Cook the potatoes in salted water until tender, but still somewhat firm in the centre. Drain, cool slightly, and cut into smaller cubes or cut in half, if they're new potatoes, unless they're little.
In a heavy ovenproof skillet, cook the bacon until almost crisp; add the onion and continue cooking for two minutes. (If you like, deglaze with a good splash of white wine and simmer until the wine is reduced by half.) Add the cubed potatoes, salt and pepper and nutmeg and mix well. Drizzle the cream over the top. Remove the rind from the bottom of the cheese and lightly scratch the top rind of the cheese with a knife. Place the cheese, rind side up, on top of the potato mixture.
Bake for 40 -45 minutes until the cheese is melted and the potatoes are cooked through.
Serve immediately.
No Oka cheese here. What to use in place?
Potatoes, cheese, cream. What else is there to say???
Holy crow that looks good. Not exactly health food, but really really good.
Halved the recipe and made it for the hubby and I for dinner tonight. Had a homemade boule and greek salad with it. It was delicious – as hubby said, potatoes good, cheese good, bacon good – all together really good!
Thanks for sharing this recipe.
I made it without the cream and I cubed the OKA and just kind of stirred it in. Not health food but marginally less fat!
sounds wonderful! I’ll have to make it 🙂
Jennifer Jo…maybe gruyere? Not as melty but maybe you could add some Camembert? Oka is available at Superstore as far as I know.
Hey Julie! We are going to be in Tofino this weekend on holidays and it is my daughters 9th birthday – any suggestions for a great bakery to get a cake or cupcakes? Thanks in advance!!
Carla
Yummy that looks good.
I made this for Easter this year, and it was the hit of the potluck. Prepared as written, added a heads worth of roast garlic and some Italian seasoning (mixed rosemary, sage, oregano)
The Oka cheese smells like it has gone bad by design, but that funkiness vanishes when the cheese melts into the potato mixture.