Tartiflette
One of my all-time favourite French potato dishes, originating from The Alps and popular during après-ski. Not that I’ve experienced skiing, après-ski or explored The Alps but a girl can dream. It’s on the wish list. Although can you imagine me on skis?! Maybe I should stick to dreaming on this one. But lets get back to the wonderfully cheesy, creamy and sharable Tartiflette…
Charlotte potatoes, bacon lardons, onions and the gorgeously French Reblochon cheese make up this decadent dish. Is there a better combo in this world? A Tartiflette is best served with tangy cornichons, pickles, crusty bread or a classic French baguette and a glass (or bottle) of white wine. I first made Tartiflette during a visit to France so the ingredients were really easy to source, but if you can’t find Reblochon cheese in your local supermarket or cheese deli, try using something similar to camembert. Ideally you want something gooey, rich and nutty for this dish to really pop! It’s worth getting the real thing if you can but I’m not gonna lie, I really struggled to find this when I came back to the UK and craved this. If we all band together, we might be able to get Reblochon on the shelves.
For another French dish, you have to try Aligot. Another super cheesy, dunkable dish that I seriously love. Actually, there isn’t a French potato recipe I’ve never not enjoyed, they honestly can do no wrong. BRB moving to France.
Ingredients
- 300g Charlotte potatoes
- 1 onion
- 1 bulb of garlic
- 90g bacon lardons
- 200ml double cream
- 200g Reblochon cheese or something similar to camembert or Brie
- Water
- Salt and pepper
Method
- Cube your potatoes, onions and chop garlic.
- On a medium-high heat, cook of the bacon lardons until crispy and caramelised. Remove from the pan.
- To the pan add in your spuds and onions and cook until there is a little colour on them.
- Add in your garlic and bacon.
- Just cover the potatoes with water & or chicken stock and leave to cook until all the liquid has gone. Test the tenderness of the tatties, if they need longer just add in a splash of water and repeat the process.
- Preheat the oven to 180°C/400°F/Gas Mark 6 (you need a pan that can go in the oven).
- Once tender turn the heat down a little and pour over your cream.
- Cook the cream until it has thickened and is almost coating the tats.
- Take it off the heat and slice up your cheese.
- Layer the gooey cheese over the potato mixture and place in the oven for 10 mins until completely melted then use the grill to get some colour on top.
- Once golden and bubbling, carefully remove from the oven. Remembering the handle is HOT. Serve straightaway with crusty bread.