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
- 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
- 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.
If you can’t get hold of Reblochon, camembert is a pretty good substitute.
Recipe courtesy of Seasonal Spuds.
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