‘FARMERS PLANTING POTATOES’ TARTIFLETTE

SERVES 4 AS A LIGHT MEAL OR 6 AS A STARTER

I adore the sombre colours in Vincent van Gogh’s Farmers Planting Potatoes; when I first saw it, it instantly made me think of desolate, wet days and street vendors selling steaming, salty, cheesy tartiflette from little carts. This fantastic, fortifying spud dish full of cheese and salty bacon bits is found at most markets in France. It’s the perfect reviver after a long, chilly morning spent watching the kids play sport, and blimmin’ great as a main meal with a simple green salad.

INGREDIENTS

1kg floury potatoes, peeled, halved (I used Agria) 300g bacon lardons, roughly 1cm x 3cm (I cut my own from a slab of dry-cured bacon)

Oil, for frying

2 large shallots, sliced

1 clove garlic, finely chopped

100ml dry white wine

250ml fresh cream

Sea salt Reblochon cheese, sliced (if you can’t find it, use raclette or any good melting cheese)

Small gherkins (cornichons) and white cocktail onions, to serve

1 Preheat the oven to 200°C fanbake.

2 Cook the potatoes in a saucepan of salted, boiling water for 5-10 minutes or until tender. Drain and set aside to cool slightly.

3 Fry lardons in a dash of oil until just beginning to brown, then add shallots and garlic and cook for 3-4 more minutes or until lightly goldenbrown. Add wine to deglaze the pan and cook for 1-2 minutes to slightly reduce the liquid.

4 Cut potatoes into 3mm-thick slices and layer them into an ovenproof dish. Sprinkle over the bacon mixture and tuck in any wayward pieces. Pour over the cream and season with sea salt and lots of freshly ground black pepper. Lay the cheese slices on top.

5 Bake for 10-15 minutes or until the cheese is golden brown and bubbling. Serve hot with cornichons and cocktail onions on the side.