25th September 2013
A tariflette is a potato, onion and cheese dish usually made in the mountains of the Savoie, during winter.
We were at Maligny in a holiday home for a short stay in the Chablis area to taste and buy wines and eat some local delicacies such as snails, chitterling with Chablis wine and cheeses such as époises, Brillat Savarin and Chaource.
When we stay somewhere for several days, we prefer self-catering houses so that you are not forced to eat all meals outside, and because I like to cook.
The last evening, we still had some cheese in the refrigerator, some potatoes, shallots, garlic, lamb’s ear lettuce and tomatoes. I turned it into this dish.
- Two chicken breast
- 200 grammes of potatoes
- Three hands full of lamb’s ear lettuce
- Three tomatoes
- Six shallots
- Four cloves of garlic
- A quart of Brillat Savarin (a creamy soft cheese)
- Salt and pepper
- Cook the potatoes, let them cool down, peel and slice.
- Cook the chicken for 15 minutes in some butter in a skillet.
- Preheat an oven to 150°.
- Butter the inside of a earthenware pot.
- Slice the shallots and garlic.
- Cut the tomatoes in eight parts.
- Briefly cook the lettuce in a skillet.
- Put the potatoes at the bottom of the pot, add the onion and garlic, then tomatoes and two-thirds of the lettuce. Add the chicken and sprinkle some salt and pepper.
- Add the cheese and then add the remaining lettuce.
- Put in the oven for 15 to 20 minutes to allow the cheese to melt completely.