Made from pasteurised cow’s milk and is rich and creamy while retaining a slight muskiness thanks to a light washing. Best enjoyed with a beer or cider, tartiflette is the perfect French winter’s night meal.
Preheat oven to 180 C
Boil the sliced potatoes until al dente, drain and set aside.
Meanwhile, fry the onions and garlic in a small amount of cooking oil for 8-10 mins or until really well softened.
Add the bacon and fry together until the bacon is cooked and the onion is caramelised in the juices. If using wine, add a splash and let it reduce down into the other ingredients.
In an oven-proof dish approximately the same size as the Tartiflette, put a layer of the sliced potatoes along the bottom, and sprinkle over some of the onion/bacon mix in another layer on top. Season the mixture with salt and pepper. Add another layer of potato, top again with bacon/onion, season. Keep going in this manner until you’ve used everything up or your dish becomes too full, whichever happens first. Finish with a layer of potato.
Place the Tartiflette on top bake for 25- 30 mins or until the cheese has melted and bubbling at the edges.
Allow to cool slightly to avoid tongue-burning cheese, but this is a dish best shared straight out of the dish.
6 medium potatoes, peeled and sliced evenly
2 white onions, peeled and sliced into rings
2 cloves crushed garlic
1 pack Freedom Farms middle bacon, cut in chunks
1 Tartiflette cheese,
2 tbsp salt
2 tbsp freshly ground pepper
1 splash of white wine