Gathering with the Caputo’s Crew is always a creative affair, inspiring each of us to bring our most thoughtful, unique, and downright delicious dishes to the fore. This holiday, take a peek behind the curtain to see what we’re serving, and perhaps make some to share between you and yours. With love!
Tartiflette au Biere
with Antonia & Benj
INGREDIENTS
- Pilsner Beer
- 1lb Potatoes (Yukon or red, sliced in rounds)
- 1 Yellow Onion (sliced in thick half moons)
- Bay Leaves
- Thyme
- Cracked Peppercorn
- 1/3lb Raclette (or other alpine style cheese), shredded
- 1 Robiola Bosina (or other soft, funky cheese)
- 1/2lb Landrauchschinken (thick cut into lardons)
- Creme Fraiche
INSTRUCTIONS
- Bring beer to a light boil with potatoes, onions, bay leaf, thyme, pepper, and a pinch of salt
- Continue boiling potatoes and onions in the beer until just tender and beautifully aromatic
- Place lardons of Landrauchschinken in a cold pan and heat to medium
- Render fat (reserve for future use) and continue cooking until lardons are sizzling and crisp
- Layer half the potatoes and onions in a baking dish (8×8 or similar is great) and sprinkle with more thyme and pepper
- Top potato layer with a few small dollops of creme fraiche and half the crispy Landrauchschinken lardons
- Top lardon layer with a single layer of Raclette
- Top Raclette layer with the remainder of the potatoes, onions, and crispy Landrauchschinken lardons
- Sprinkle top with more thyme, pepper, and creme fraiche before adding a few splashes of beer
- Layer wedges of Robiola Bosina, rind up, along the top of your dish
- Drizzle top with rendered Landrauchschinken fat (glad you saved that)
- Bake until potatoes are fork tender and top rinds are caramel in color
- Serve and bask in the praise