Tartiflette
SERVES 4-6 // PREP TIME 20 MINS // COOK 1 HR 20 MINS
This Savoie dish is true winter fare, combining layers of potato, cream, bacon and Reblochon in hearty alpine style. One for cold nights and woolly jumpers.
50 ml olive oil
½ large onion, finely chopped 2 garlic cloves, crushed
150 gm bacon, diced
50 gm pancetta, coarsely chopped
200 ml dry white wine
7 large kipfler potatoes, peeled, kept in water until needed
200 gm Reblochon or Fromager d’Affinois (see note), grated 200 ml pouring cream
Green salad (optional), to serve
1 Preheat oven to 200°C. Heat oil in a shallow casserole over medium heat. Add onion, garlic, bacon and pancetta and cook until onion is soft (8-10 minutes). Deglaze pan with wine, scraping base of pan. Transfer bacon mixture to a bowl.
2 Thinly slice the potato on a mandolin. Spread half the potato over the base of casserole, and, seasoning to taste as you go, top with half the cheese and half the bacon mixture, then repeat layering with remaining potato (reserve a few slices to top the tartiflette), cheese and bacon mixture, top with reserved potato, then pour cream all over the tartiflette. Bake, covered with a lid or foil for 30 minutes, remove cover, press potato down into sauce, then re-cover and return to oven until bubbling and potato is tender (20 minutes). Remove lid and bake until golden on top (15-17 minutes). Serve with green salad.
Note Reblochon and Fromager d’Affinois are available from select delicatessens and fromageries such as Formaggi Ocello. Wine suggestion rich lateharvest pinot gris.