Classic tartiflette

This is a delicious recipe based on a traditional Alpine dish, which showcases Reblochon – a smooth creamy cheese with a thin rind and fantastic melting properties. Very rich and filling, it’s perfect for a cold winter’s day. Tartiflette is usually eaten in the Alps after a hard day’s skiing. 

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Classic Tartiflette

This is a delicious recipe based on a traditional Alpine dish, which showcases Reblochon – a smooth creamy cheese with a thin rind and fantastic melting properties

Prep Time10 minutes mins

Cook Time35 minutes mins

Course: Appetizer, Light Meal, Light Snack, Main

Cuisine: French

Keyword: Cheese lovers, Comfort food, Reblochon, Tartiflette, Winter warmers

Servings: 6 People

Ingredients

• 1 kg Charlotte or other firm salad potatoes
• 2 tbsp light olive oil
• 200 g smoked bacon lardons
• 1 large red onion sliced
• 1 garlic clove finely chopped
• 100 ml dry white wine or vermouth
• 200 ml double cream
• 230 g Reblochon cheese cut into slices
• Sea salt and freshly ground black pepper

Instructions

• Preheat oven to 200oC/400F/Gas 7.
• Give the potatoes a wash, put into a pan and cover with cold water then add a good pinch of salt.
• Bring to the boil, and simmer gently for 10 – 15 minutes or until the potatoes are almost cooked but still slightly firm.
• Remove the pan from the heat, drain away the water using a colander and allow the potatoes to cool a little.
• Meanwhile, heat a frying pan until hot and fry the bacon lardons, red onion and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated. Remove from the heat and stir in the cream.
• Slice the potatoes thinly and add to the pan with the onions and bacon and stir gently. Transfer to a large oven proof dish. Season well with salt and plenty of black pepper. Layer the Reblochon slices on top.
• Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.

Notes

If you can’t get hold of Reblochon, camembert is a pretty good substitute.

Recipe courtesy of Seasonal Spuds.

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