60. TARTIFLETTE de COCOTTE (POTATO GRATIN with CHEESE and BACON)

makes four to six servings


3 Yukon Gold potatoes, unpeeled, cut lengthwise into eighths
1 tablespoon chopped fresh tarragon
2 tablespoons chopped flat-leaf parsley
2 tabelspoons canola oil
Kosher salt
freshly ground black pepper
8 oz. bacon (preferably applewood smoked) strips, stacked and cut into 1/4-inch wide pieces
1 cup small- to medium-diced seeded zucchini
1 cup small- to medium-diced seeded yellow squash
2 large Spanish onions, cut into small to medium dice
5 oz. shiitake mushrooms, stemmed and quartered (or substitute cremini or button mushrooms)
8 cloves garlic, very thinly sliced
1 (8 1/2 oz.) wheel of Reblochon cheese, halved lengthwise to form 2 disks (you may have to buy an 8 1/2-oz. portion of a larger wheel; if you can't find Reblochon, substitute Gruyere or Muenster)

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the potatoes, tarragon, 1 tablespoon of the parsley, and the canola oil, and season with a pinch of salt and pepper. Toss until most of the herbs adhere to the potatoes. Put the potatoes into a shallow baking pan and roast for 30 to 35 minutes, until golden brown. Allow to cool slightly at room temperature.

Increase the oven temperature to 400 degrees F.

In a large saute pan over medium heat, cook the bacon until crisp but not well done, 6 to 10 minutes. Drain the bacon on paper towels, discarding all but 2 tablespoons of the bacon fat in the pan.

Add the zucchini, yellow squash, onions, and mushrooms to the reserved bacon fat. Cook over medium heat, stirring occasionally, for about 5 minutes. Add the garlic, season with salt and pepper, and cook, stirring occasionally, for an additional 3 minutes (you may have to do this in batches; or use 2 pans, with slightly less fat in each pan). Remove the pan from the heat and stir in the reserved bacon.

Pour the vegetable mixture into a medium ovenproof casserole. Place the cheese disks on top, cut side down. Place in the oven for 12 to 15 minutes, until the cheese has completed melted and the rind is left on top of the vegetables. Let the tartiflette cool at room temperature for 3 minutes, sprinkle with the remaining 1 tablespoon parsley, and serve.


courtesy of: William Snell, Cocotte and LouLou restaurants, Brooklyn, New York / Meat and Potatoes, by Joan Schwartz. New York: Villard Books, 2003, pp. 149-150.