How to make Tartiflette

How to make Tartiflette

For one last winter treat (and especially if you’re missing the mountains) – why not create a bit of the alpine experience at home by making a yummy tartiflette!  Really easy to make, great for a crowd and completely delicious!

There are lots of variations to this recipe but the basics are: potatoes, bacon, onions, garlic, cream and the most important ingredient – Reblochon cheese (available in most supermarkets these days).

The Method

We cut potatoes into equal(ish) sized cubes and par-boil until you can just stick a fork through them.  While the potatoes are boiling, fry up a chopped onion, a clove of garlic and some bacon slices or lardons.  Once they are cooking nicely we add a large splash of dry white wine and reduce it down slightly, then mix in the drained potatoes and add a good glug of single or double cream (it’s not exactly a low fat meal so you may as well use double!).  Next we cut the Reblochon cheese through the middle so you effectively have 2 x ‘tops’.  Place these cheese halves over the potato mix in an oven proof dish and cook for about 30 minutes or until the cheese is nicely melted.

The essential accompaniments for tartiflette are a well dressed green salad and a bowl of cornichons or little pickled onions.

Bon appétit!

Ingredients (serves 4)

1kg potatoes

1 onion

1 clove of garlic

200g smoked bacon / lardons

150ml dry white wine

150ml cream

1 Reblochon

To serve: Green salad and cornichons