tartiflette

a perfect meal for mid-winter

Tartiflette is a dish from the Savoie and Haute Savoie regions of France. It is made with potatoes, Reblochon cheese, lardons and onions. This is seriously stick-in-the-ribs stuff, and perfect for a cold winter's day.


Ingredients

·         1.3kg waxy potatoes (skin left on, optional)

·         2 tbsp butter

·         1 large onion, thinly sliced

·         200g smoked bacon lardons

·         150ml dry white wine

·         200ml whipping cream or crème fraîche 

·         1 Reblochon

·         1 clove of garlic, mashed



Method

Preheat the oven to 200°C/400°F/Gas 6.

·         Boil the potatoes from cold (à l'Anglaise) in well-salted water until just tender to a fork, but not cooked right through.

·         Drain well and leave to cool.

·         Meanwhile, melt half the butter in a frying pan and sauté the onions, garlic and bacon until the onions are soft and both are beginning to brown.

·         Tip in the wine, bring to a simmer, and reduce to nearly nothing. Stir in the cream or crème fraîche – off the heat.

·         Cut the potatoes into smallish cubes (roughly 1cm), or into thick slices.

[Optional: Heat the remaining butter in a frying pan and sauté them until golden. This additional step reduces the subsequent baking time to 15 minutes; please note.]

·         Cut the cheese in half horizontally.

[This recipe assumes you will do this, but an alternative method is to slice the Reblochon as thinly as you can consistent with not making a mess of yourself and your kitchen, and then cover the whole of the top of the dish before baking.]

·         Cover the base of an ovenproof dish with half the potatoes. Spoon over half the onion and bacon mixture and season well.

·         Repeat the layers, and finish by putting the Reblochon, rind uppermost, on top [but see above].

·         Bake for about 30-40 minutes until browned and bubbling, then serve with a green salad and a glass of dry white wine. Keep checking to see if the potatoes are cooked.

[Note: If you sautéed the potatoes at the earlier step, then this baking time probably only needs to be about 15 minutes.]

Serve immediately with hot crusty bread.