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.
- 1kg Charlotte or other firm salad potatoes
- 2 tbsp light olive oil
- 200g smoked bacon lardons
- 1 large red onion, sliced
- 1 garlic clove, finely chopped
- 100ml dry white wine or vermouth
- 200ml double cream
- 230g Reblochon cheese, cut into slices
- Sea salt and freshly ground black pepper
1Preheat oven to 200oC/400F/Gas 7.
2Give the potatoes a wash, put into a pan and cover with cold water then add a good pinch of salt.
3Bring to the boil, and simmer gently for 10 – 15 minutes or until the potatoes are almost cooked but still slightly firm.
4Remove the pan from the heat, drain away the water using a colander and allow the potatoes to cool a little.
5Meanwhile, 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.
6Slice 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.
7Bake 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.