Tartiflette
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Egg-freeGluten-freeNut-free
Try serving this French-style cheesy potato bake with pickled onions, gherkins and charcuterie. Enjoy all of the après-ski without the, er, ski.
Ingredients
- 1kg/2lb 4oz Charlotte potatoes (or other waxy potatoes), peeled
- 250g/8oz bacon lardons
- 2 shallots
- 1 garlic clove
- 100ml/3½fl oz white wine
- 200ml/7fl oz double cream
- sea salt and freshly ground black pepper
- 1 whole reblochon cheese (about 450g/1lb), sliced
Method
Preheat the oven to 200C/180C Fan/Gas 7.
Cook the potatoes in a saucepan of salted boiling water for 5–10 minutes, or until tender.
Drain and set aside to cool slightly.
Meanwhile, heat a frying pan then fry the bacon, shallots and garlic for 4–5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture.
Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the reblochon slices on top.
Bake for 10–15 minutes or until the cheese is golden-brown and bubbling.
Recipe tips
If you can't find reblochon, use a strong brie or camembert instead. Taleggio will also work well.
Tartiflette is a very rich dish so you only need a light side to serve with it. A simple salad dressed with a vinaigrette and/or some pickles finishes it off nicely.
The potatoes can either be peeled before cooking or once they have been boiled. To peel the cooked potatoes, first let them cool down until they are easy to handle, you should then find the skins slip off when rubbed with your fingers.
