Prep time 20 mins Cook­ing time 1 hour 20 mins Serves 4-6

Friday - - FOOD -


50ml olive oil

½ large onion, finely chopped

2 gar­lic cloves, crushed

200g beef ba­con, diced

200ml non al­co­holic dry white wine 7 large kipfler pota­toes, peeled, kept in wa­ter un­til needed

200g Re­blo­chon or any other semi-soft cheese, grated

200ml pour­ing cream Green salad (op­tional), to serve


Pre­heat oven to 200°C. Heat oil in a shal­low casse­role over medium heat. Add onion, gar­lic and beef ba­con and cook un­til onion is soft (8-10 mins). Deglaze pan with non-al­co­holic wine, scrap­ing base of pan. Trans­fer the mix­ture to a bowl.

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 beef ba­con mix­ture, top with re­served potato, then pour cream all over the tar­ti­flette.

Bake, cov­ered with a lid or foil for 30 mins, re­move cover, press potato down into sauce, then re-cover and re­turn to oven un­til bub­bling and potato is ten­der (20 mins). Re­move lid and bake un­til golden on top (15-17 mins). Serve with green salad.

This Savoie dish is true win­ter fare, com­bin­ing lay­ers of potato, cream, beef ba­con and Re­blo­chon in hearty alpine style. One for cold nights and woolly jumpers.

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