Tartiflette
A favourite among the après-ski set, Tartiflette is a rich gratin-style dish from the Savioe region of the French Alps. It’s topped with a soft, washed-rind cheese called Reblochon which melts through the layers of potatoes, bacon, onions, and cream.
Ingredients
A knob of butter for greasing baking dish
6 medium potatoes, peeled
1 Tbsp oil
2 onions, peeled and sliced into rings
2 cloves garlic, minced
A good sprig of thyme
½ pack Farro lardons
125ml white wine
125ml cream
250g Reblochon cheese, sliced
Method
Preheat the oven to 180°C. Grease an ovenproof dish with butter.
Slice the potatoes into 4mm thick slices and cook in in boiling, salted water for 4 minutes. Drain and set aside.
Meanwhile, heat the oil in a frying pan. Add the onions, garlic, and thyme and cook until softened, approximately 10 minutes, then add the lardons and fry until cooked.
Add the wine and let it reduce down into the other ingredients.
In an oven-proof dish, put ⅓ of the sliced potatoes along the bottom and sprinkle over half of the onion and bacon mix. Season generously with salt and pepper and add another ⅓ of the potato. Drizzle with half the cream, then put a layer of half the cheese. Add the remaining onion mix, potatoes and cream. Season with salt and pepper and top with the remaining cheese.
Bake for 25- 30 mins, or until the cheese has melted and is bubbling at the edges.