Tartiflette is a hearty warm dish from the Savoy region in the French Alps originating back to the the 18th century which probably dates back even further. This simple meal is typical of many traditional dishes of the area with potatoes at their core. Simplistic & quick but filling, who doesn’t love potatoes, bacon and gooey cheese. You can find all these ingredients in UK supermarkets so what are you waiting for?
Ingredients (for 6 people)
1.3kg waxy potatoes
2 tbsp butter
1 onion, thinly sliced
200g bacon lardons
150ml dry white wine
200ml whipping cream
1 clove of garlic
Boil the potatoes in salt water until soft, but do not cook right through. Drain well and leave to cool.
Melt 1 tbsp of butter in a frying pan & sauté the onions & bacon. Do this until the bacon is starting to turn brown & onions are soft. Pour in the wine & bring to a simmer. Slowly reduce the liquid leaving only a small amount left. Take this pan off the heat & now add the cream stirring it in.
Preheat the oven to 200C/400F/gas mark six. Cut the potatoes into small 2cm cubes. Heat 1tbsp of butter in a frying pan & sauté them until golden. Cut the cheese in half horizontally.
Take the garlic clove & rub over an ovenproof dish. Now put in the potatoes & cover the base of the dish. Begin to spoon in the bacon & onions. Top with half the reblochon then repeat the layers, with the remaining reblochon half, rind uppermost, on top.
Bake for 15 minutes until browned & bubbling. To crisp even more put under the grill setting for 5 additional minutes. Now serve!