Reply to What Foods Seem Easy to Prepare but Are In Fact Difficult?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][b]I made a tartiflette [/b]and a salad over the weekend and the salad took more work, with twashing and drying the greens,herbs chiv,es and apple, and chopping everything and making a dressing. Hate that stuff. [/quote]

Recipe for this? It sounds do good.[/quote]

It was AMAZING! I used the David Lebovitz recipe, but all recipes are basically the same. You boil 2.5 lbs yellow potatoes, drain and slice. Fry 12 oz of thick cut bacon cut into lardons, drain off most of the fat, then saute an onion (mine were bad so I had to use shallots), and 1 clove garlic. Add 3 T white wine or vermouth to deglaze the pan. Then you layer the potatoes, bacon and onions twice. Pour 1/4 c heavy cream over it. Top with 1 lb semi-soft cheese. Traditionally it is made with reblochon, which we can't import, so I used a taleggio from the cheese shop (could used a brie or raclette). Bake at 425 for 30 min.

https://www.davidlebovitz.com/tartiflette-recipe-potato-cheese-reblochon-bacon/[/quote]

OMG.

I'm making this today. I'll see if I can find some raclette -- I once went to NYC just because I wanted it and there is (was?) a restaurant there. [/quote]

The Swiss Bakery in Burke or Springfield has everything you need to make raclette even the raclette makers. [/quote]

You beat me to it. Trader Joe’s and Aldi also carry raclette on occasion.

(Fun thread minus the one grouchy faux-sophisticate.)[/quote]

+100. This thread has been so helpful for me. [/quote]

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