- January 2015
- Serves 8-10
- Hands-on time 40 minutes, oven time 1 hour 20-30 minutes, plus resting
This tartiflette recipe is a traditional dish from the French Alps. Salad and pickles are essential accompaniments, and charcuterie will turn it into a proper meal.
- 46.7g (27.2g saturated)
- 22.3g (2.7g sugars)
Based on 10 servings
- 1.2kg (peeled weight) floury potatoes such as maris piper or king edward, very finely sliced
- 300g unsmoked free-range bacon lardons, finely chopped
- Knob of butter
- 2 onions, finely sliced
- 2 garlic cloves, crushed
- 350g reblochon cheese (from larger supermarkets or cheese shops), cut into long strips
- 550ml double cream
- 75ml dry white wine
- Charcuterie, pickles and green salad to serve
- Drop the sliced potatoes into a large pan of boiling water, cook for 3 minutes, then drain and spread out on kitchen paper. Allow to steam dry until cool enough to handle.
- Set a large frying pan over a medium-high heat and fry the bacon lardons, tossing, until crisp. Remove and drain on kitchen paper, leaving the fat in the pan. Add the butter and turn the heat down to low. Add the onions and cook, stirring occasionally, for 10 minutes or until softened and light golden, then add the garlic and cook for 2 minutes. Kill the heat and stir in the lardons.
- Heat the oven to 170°C/fan150°C/ gas 3. Arrange a generous layer of potatoes in a 2 litre gratin dish. Scatter over some of the bacon and onion mixture, then lay some cheese slices over the top. Pour over some of the cream and wine, season well with black pepper and a little salt, then repeat the layers until everything is used up. Don’t worry if the mixture isn’t completely even on each layer, but you should end up with a top layer of potatoes covered with cream. Sprinkle with a little sea salt.
- Cook the tartiflette for 1 hour 20-30 minutes until golden and crisp on top with the cream bubbling through. Remove from the oven and leave for 10 minutes before serving. Serve with charcuterie, pickles and a sharp dressed salad.
While we normally aren’t fans of recipes that simply say “Make this vegetarian by omitting the meat,” in the case of tartiflette it really will still taste amazing…
Make the tartiflette, cook for 50 minutes, then cool and keep in the fridge, covered in cling film, for up to 24 hours. To serve, bring back to room temperature for 3-4 hours, then reheat at the original temperature for 40 minutes or until the cream is bubbling and the top is foaming.
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