Recipes & Pairings

Host a Friendsgiving with a French accent by serving this recipe for Tartiflette. This cheesy potato casserole is sublimely French and deliciously indulgent. It’s covered in a cheesy cream sauce, strewn with crispy bacon, and topped with baked Reblochon cheese. It’s typically served as a main course “après-ski” (after skiing) yet also makes a fabulous side dish and pairs well with the full-bodied flavors of our Ménage à Trois California Red.

Tartiflette Recipe
Serves 6

Ingredients
– 1 head savoy cabbage, cored, cleaned, and shredded
– 1 bunch leeks, cleaned and shredded
– 1 (2-inch) piece slab bacon, thinly sliced
– 2 tablespoons unsalted butter, plus more for greasing the gratin dish
– 4 garlic cloves, finely chopped
– 1/2 bunch fresh chives, finely chopped to 1/4 cup
– Sea salt and freshly ground black pepper
– 2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook’s note*
– 2 1/2 cups heavy cream
– 2 cups grated Asiago

Directions
1. Preheat oven to 375 degrees F.
2. Finely shred cabbage and leeks. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
3. Add 1 tablespoon butter to bacon fat in a frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and leeks, and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
4. Generously butter the bottom and sides of an ovenproof casserole dish.
5. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Asiago, and the remaining garlic, Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage and leek mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Asiago. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Asiago.
6. Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
*Cook’s Note: Slice the potatoes immediately before using so they don’t turn brown.