How do you store the mini tartiflette with chicory and Comté?

Name: Mini Tartiflette with Chicory and Comté
Cook time: 45 min
Total time: 45 min
Yield: 10P
Ingredients: 10 baby potatoes (1 per person); 4 heads of chicory; 4 shallots; 4 cloves of garlic; 50 g butter; 200 g Comté cheese, grated; 60 ml white wine; Salt and pepper to taste; Smoked bacon, to taste; Topping; A few mustard flowers; Finely chopped chives; Small pieces of pickle; Chamomile leaves

Refrigerator: Store any leftovers in an airtight container in the refrigerator. Consume within 2 days for the best flavor and texture. Freezer: Allow the tartiflette to cool completely and place it in an airtight, freezer-safe container. Store for up to 3 months in the freezer. Reheating: For reheating from the refrigerator, place in a preheated oven at 180°C until heated through. For reheating from the freezer, first thaw completely in the refrigerator and then heat as described above. Alternatively, the microwave can be used for smaller portions.

Mini Tartiflette with Chicory and Comté

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45min

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Try this delicious recipe for Mini Tartiflette with chicory and Comté. Perfect for a cozy evening with friends or family!

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Ingredients

What do you need?

Quantity: 10P

10 baby potatoes (1 per person)
4 heads of chicory
4 shallots
4 cloves of garlic
50 g butter
200 g Comté cheese, grated
60 ml white wine
Salt and pepper to taste
Smoked bacon, to taste

Topping
A few mustard flowers
Finely chopped chives
Small pieces of pickle
Chamomile leaves

10 baby potatoes (1 per person)
4 heads of chicory
4 shallots
4 cloves of garlic
50 g butter
200 g Comté cheese, grated
60 ml white wine
Salt and pepper to taste
Smoked bacon, to taste

Topping
A few mustard flowers
Finely chopped chives
Small pieces of pickle
Chamomile leaves

Preparation method

How do you make this?

Steam the potatoes: Steam the baby potatoes until they are cooked. Let them cool slightly and slice them thinly.

Sautéing the chicory: Cut the chicory in half lengthwise. Chop the shallots and mince the garlic.

Caramelizing: Melt the butter in a large pan over medium heat. Add the shallots and garlic and sauté until they start to color lightly. Add the chicory and cook until it begins to caramelize.

Deglazing: Season with salt and pepper. Deglaze with the white wine and let it reduce until the liquid is almost evaporated.

Assembling: Preheat the oven to 180°C. Place the potato slices at the bottom of a baking dish. Distribute the caramelized chicory and shallots over it.

Cheese and bacon: Generously sprinkle with the grated Comté cheese and distribute the smoked bacon on top.

Baking: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and golden brown.

Serving: Garnish the tartiflettes with mustard flowers, finely chopped chives, small pieces of pickle, and chamomile leaves.

Tips

Make sure that the potatoes do not become too soft during steaming, so that they retain their shape when compiling the tartiflette. For an extra tasteful twist you can add a little thyme or rosemary while caramelizing the chicory.