Tartiflette is one of the true flavours of Winter in France – bacon, potatoes, onions, garlic, white wine, cream and cheese all cooked up into a warming central heating for the soul! The dish is common on streetfood markets in the UK now too, and proving to be just as popular as it is in France. The cheese used in a true tartiflette is always Reblochon, a fairly strong, soft cheese, and it is best to stick with this; after all, if it ain’t broke! Tartiflette is gorgeous for lunch, served alongside a crispy salad and a warm baguette.
01.
Ingredients
4 baking potatoes, cut into 1/2in thick slices
1 large onion, sliced
4 cloves garlic, chopped
250g bacon lardons
1 Reblochon cheese, roughly chopped
250ml double cream
salt and pepper
1tbs herbes de provence
1 glass white wine
02.
Method
- First parboil the potato slices until they are just done. Set to one side, and heat some butter and olive oil in a deep, heavy frying pan.
- Add the onions, garlic and lardons and fry till the wonderful aroma starts to fill the kitchen, then add the white wine. Cook on a high heat until the wine has reduced, before adding the potatoes.
- Keep the pan moving to prevent sticking – don’t worry if the spuds break up a bit – until there is a good bit of colour to the dish, then add the cream, the salt and pepper, the herbs and the cheese, then just cook, again keeping the pan moving, until the cheese has melted into the thickened cream. Serve piping hot.
