Tartiflette

In our pre children life the highlight of our year was always a skiing trip and while we skied in a number of European countries the one we visited most was France and besides the numerous warming alcohol laced drinks, the most comforting thing we had on these trips was Tartiflette, this potato dish is made with a very smelly French cheese which mellows to the most gorgeous comfort food on cooking.
Reblechon cheese may not be widely available but it can be frozen so stock up if you get some.
This simple dish is a great accompaniment to steak but is also lovely for lunch with a green salad.
Ingredients
1 round of Reblechon
250g of bacon lardons
1 Large onion
1 kg potatoes
150ml Cream
Salt and Pepper
Pre heat oven to 180 degrees
Cut the onion in half and then into quarter and then break it up into quite big pieces. Heat some oil in a frying pan and slowly cook the bacon and onions until they are well caramelised.
Meanwhile wash and peel the potatoes and cut into small dice. Place in a low sided roasting tray and toss in olive oil, cook in oven until cooked through and crispy ( about 30/40 mins)
Now place the onion, bacon and potatoes in an ovenproof dish, pour on your cream and season.
Cut the cheese in half through the middle and then into small segments and place it on top of the potatoes rind side down and place in the oven until the cheese is fully melted.

Then all you have to do is serve and enjoy!

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