Tartiflette – Alpine Melted Cheese, Bacon and Potato Gratin

Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity’s sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes — or at least a brisk winter’s morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat – it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough – try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese – do not try this recipe if you are not a lover of strong cheese! Merci:-)

Tomato Cabbage (Tomaten Kohl)

My mother used to make this and she always referred to it as “tomatokraut.” It was, and is, one of my favorite side dishes. This usually yields about 3 quarts. To complete the meal, you can slice chunks of kielbasa or knockwurst into this towards the end to heat them through, and serve with plain boiled potatoes. Enjoy!

Erdäpfelsalat

Make and share this Erdäpfelsalat recipe from Food.com.

Rich Viennese Potato Soup

This is a creamy and satisfying soup that is silky smooth with nice nibbles of vegetables that offer a nice change from other potato leek soups. The use of buttermilk and cardomom also provide distinctive flavor to the soup. This is filling enough to use as the centerpiece of a comforting dinner or lunch. You can make this vegetarian by using vegetable broth in lieu of chicken broth. On the day the photo was taken, I omitted the mushrooms for the sake of a mushroom-hating guest. Every spoonful was still delicious.

Bayrischer Gulasch: German Goulash Stew – Crock Pot or Oven

A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles – oh yes, don’t forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out!

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