- Skill level
- Keen cook
- Preparation Time
- 10 minutes
- Cooking Time
- 30 minutes
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. You need a good creamy, waxy potato, like Charlotte for this dish. A spud that will hold its shape well in a rich sauce.
- 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 200°C/ Fan 180°C / Gas 6.
- 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 and bubbling.
- 8Tip: If you can’t get hold of Reblochon, camembert is a pretty good substitute.