Recipe for tartiflette?!
This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes — or at least a brisk winter’s morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat.Serves 4
1.5kg medium-sized red potatoes, such as Desirée
1 large white onion, peeled and diced
2 thick rashers of smoked streaky bacon, diced
1 garlic clove, peeled and cut in half
sea salt and freshly ground black pepper
1 ripe Reblochon cheese
Preheat the oven to 200°C/400°F/gas mark 5.
Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.
Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown.
Drain the potatoes and as soon as they are cool enough to handle peel them — the quicker the better. Slice thickly across.
Choose an ovenproof earthenware dish and rub it well with the out halves of garlic. Layer half the sliced potatoes across the base, season, then scatter over the onion and bacon mixture. Add the remaining potatoes and more seasoning.
Place the whole Reblochon on top. Bake for 10 minutes, then reduce the heat to 180C/350’F/gas mark 4 for a further 20—25 minutes. The Reblochon should melt within its skin and the fat drip down while the potatoes crisp.
Tartiflette is a filling dish and all you really need to go with it is a nicely dressed green salad.
* 3 large potatoes, peeled and sliced
* 7 slices bacon, chopped
* 1 tablespoon butter
* 1 large onion, sliced
* 1/4 cup white wine
* 2 tablespoons creme fraiche
* 1 (8 ounce) round Reblochon cheese
* salt and ground black pepper to taste
1. Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. Preheat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
3. Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated. Remove from heat.
4. Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the creme fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole.
5. Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes. Season to taste with salt and pepper and serve hot.