{"id":6076,"date":"2020-05-02T10:54:10","date_gmt":"2020-05-02T14:54:10","guid":{"rendered":"https:\/\/cheeseloverca.wordpress.com\/?p=6076"},"modified":"2020-05-22T01:22:41","modified_gmt":"2020-05-22T01:22:41","slug":"potatoes-bacon-and-cheese-what-is-there-not-to-like","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2020\/05\/02\/potatoes-bacon-and-cheese-what-is-there-not-to-like\/","title":{"rendered":"Potato, bacon and cheese: What’s there not to like?"},"content":{"rendered":"

\"\"Here we go, our first attempt to make La Tartiflette Gourmande following a Chef Club video recipe, with the help of Sarmite and Maris Vitols, friends in cheese.
\n<\/strong><\/p>\n

Instead of Reblochon, the French classic, we used an outstanding Canadian cheese,  Origine de Charlevoix made by Laiterie Charlevoix<\/a><\/strong> in Qu\u00e9bec. <\/strong><\/p>\n

Our tartiflette turned out rich and delicious!<\/strong><\/p>\n

\"\"Origine de Charlevoix is made by Laiterie Charlevoix<\/a> in Baie-Saint-Paul one hour northeast of Quebec City, using milk from Canadienne breed cows. In taste and texture, the cheese is similar to Reblochon, the French classic.<\/p>\n

Ours was sourced by Country Cheese Company<\/a> in Ajax, Ontario.<\/p>\n

Origine de Charlevoix was named Best Mixed Rind Cheese in the most recent Canadian Cheese Awards<\/a>.<\/p>\n

\"\"<\/p>\n

Pan-fry Yukon Gold potatoes with red onion until the spuds have softened. Then dress with parsley.<\/p>\n

\"\"<\/p>\n

Sarmite Vitols makes sure the potatoes are just right.<\/p>\n

\"\"<\/p>\n

Time to layer the baking pan with bacon.<\/p>\n

\"\"<\/p>\n

The bed of bacon is ready. We use Dry Cured Bacon from Seed to Sausage<\/a>.<\/p>\n

\"\"<\/p>\n

Two wheels of Origine de Charlevoix cut in half. We resist the temptation to start nibbling on the aromatic cheese.<\/p>\n

\"\"<\/p>\n

That’s two vital food groups looked after.<\/p>\n

\"\"<\/p>\n

Now comes the third important food group: potatoes.<\/p>\n

\"\"<\/p>\n

Potatoes surround the cheese on a bed of bacon. The mere words sound delicious!<\/p>\n

\"\"<\/p>\n

Now we add the secret ingredient: cr\u00e8me fraiche.<\/p>\n

\"\"<\/p>\n

More potatoes finish the prep before we head for the oven for 20+ minutes at 400F to 425F.<\/p>\n

\"\"<\/p>\n

Voila!<\/span><\/span><\/p>\n

\"\"<\/p>\n

Rich and delicious, a feast fit for a queen. With a green salad featuring fresh mango and avocado drizzled with a poppy-seed vinaigrette.<\/p>\n

For libation, the in-house sommelier selected a lovely pinot gris from Acrobat Wine<\/a> in Oregon. Thanks, Moe!<\/p>\n

\"\"<\/p>\n

Zesty and buttery, the hostess-baked lemon tart was the perfect ending to a fine lunch. Thanks, Sam!<\/p>\n

Here’s the Chef Club inspiration:
\nhttps:\/\/youtu.be\/4x4_uj5hlg4<\/a><\/p>\n

INGREDIENTS<\/p>\n