Tartiflette

Just as I thought the weather was getting warmer, temperatures dropped accompanied by a bitterly cold wind. I need sustenance fast and nothing is going to sustain you more than the famous French dish from the Savoy region in the French Alps – Tartiflette. A mixture of Reblochon cheese, bacon lardons, potatoes and onions, it is rib sticking rich and guaranteed to warm you up.

Tartiflette

Serves 6

1.3kg (3lb) waxy potatoes

1 tbsp olive oil

250g (9oz) chunky bacon lardons

2 onion, finely sliced

2 cloves garlic, crushed

4 tablespoons Creme Fraiche

1 Reblochon, about 350g (12oz)

Sea salt and freshly Ground Black Pepper

Peel the potatoes and cut them into slices about 1” thick. Cook the potatoes in boiling salted water until just tender. You should be able to easily insert a knife. Drain. Heat oil in a sauté pan and cook the lardons over a medium heat until crispy and golden brown. Turn down the heat, add the onion and a good pinch of salt to help them cook down and cook until soft and beginning to colour. Throw in the garlic and cook for a further couple of minutes. Add this to the potatoes and gently combine. Finally stir in the Crème Fraîche. Give one final stir and tip the whole lot into a oven-proof dish. Season with pepper.

Slice the Reblochon and lay on top of the potato. Bake in an oven, preheated to 190°C/375°F/gas mark 5, for 15 minutes, until the cheese is melted and bubbling. Serve immediately.

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