Sides

Tartiflette with beer

Name: Tartiflette with beer
Prep time: 40 min
Cook time: 50 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 3 large Russet potatoes, peeled and cut into 3 mm thick slices; 200g pancetta in thick slices, cut into small cubes; Olive oil; 1/4 cup leek, white part; 1 Vidalia onion, chopped; 2 garlic cloves, finely chopped; 1/4 cup of strong blond beer; 1/2 cheese Pied-De-Vent cheese, cut in half on the thickness (or other semi-firm farm cheese ripened on the surface); 1/4 cup of 15% cream

Preparation 40 min
Cooking 50 min
Servings 4 to 6
Freezing Absolutely

I didn’t know how good a tartiflette could be! Imagine with beer flavors? In fact, I was also not aware that our French friends were eating this chef-d’oeuvre as a meal … It’s PRETTY cochon! Having tested it, I confirm that it is crazy good. On the other hand, I am more of the kind to serve it as a side dish but hey, who am I to judge?

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Ingredients

3 large Russet potatoes, peeled and cut into 3 mm thick slices
200g pancetta in thick slices, cut into small cubes
Olive oil
1/4 cup leek, white part
1 Vidalia onion, chopped
2 garlic cloves, finely chopped
1/4 cup of strong blond beer
1/2 cheese Pied-De-Vent cheese, cut in half on the thickness (or other semi-firm farm cheese ripened on the surface)
1/4 cup of 15% cream

Preparation

In a large saucepan filled with boiling water, blanch the potatoes for 4-5 minutes MAX. Drain and set aside.
In a skillet heated over medium-high heat, add the pancetta followed by a thin drizzle of olive oil. Cook while stirring for 7-8 minutes or until crisp. Drain fat and set aside in a bowl.
Add the leeks, onion and garlic followed by a thin drizzle of olive oil. Season with salt and pepper and stir. Cook for 4 minutes, stirring.
Add the beer, stir and continue cooking for 2-3 minutes, to reduce almost dry. Remove from heat, add pancetta and stir. Set aside.
Preheat oven to 400°F. Butter a 8 “x8” square baking dish.
Place half of the potatoes in the bottom and add half the onion mixture on top. Pour half of the cream then add the remaining potatoes followed by onion mixture. Finish by adding the remaining cream.
Using a knife, scrape the cheese crust to make it thinner and then lay the cheese on top, open side down.
Bake for about 30 minutes or until lightly browned. Let cool down 5 minutes before serving.

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Produced by the house Champagne Pascal Doquet, this natural champagne is made from 100%Chardonnay. On notes of brioche, butter and apple, it is crunchy and its bubble is fine. It will be very interesting on this beer tartiflette, rape the leven and buttered side. See the product

Anna, 10%

Vox Populi

Triple of the new world, this strong beer will offer you a substitute for the classic wine accompanying the tartiflette. With notes of spice, grapefruit, dry and robust, this triple will come to cut wonderfully in the fat of the dish. If Alsace wines fully accompany this winter dish, an icitte beer, with the aromas of icitte will prove to you that there is no need to travel to find an agreement making us travel. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!