24 February 2012

Tartiflette Recipe

Now admittedly this is more of a autumn/winter dish but I love it's comfort food qualities, it is pretty simple and as long as you don't consider how many calories are in it then yay.

I first had this in France last year it was amazing and I was determined to learn how to make it at home and it turns out there are a vast array of recipes, but this is what I made up from them all and it tastes so yummy.


5-6 medium potatoes
1 onion diced
4 rashes of bacon chopped into pieces (or use lardons)
1 ripe reblechon cheese (if you can only find unripe then just leave out of the fridge a few days before you want to use)
Salt and pepper


NB: A lot of recipes tell you to boil the potatoes in their skin and then peel, but I have found it easier to peel them and then boil them whole or in half if the potatoes are large. That way you can cut them up straight away without peeling. Some recipes tell you to leave the skins on, I have children who prefer no skin so it is entirely up to you whether you leave on or not!

1. Firstly butter an oven proof dish and pre heat the oven to 180c/Gas Mark 5

2. Choose small to medium sized potatoes all roughly the same size, if you have a few larger ones just cut them in half so they are the same size as the smaller ones. Boil the potatoes until they are almost cooked through, you should be able to poke with a fork and the outside break away slightly. (Don't overcook or you'll have mash)

3. Whilst the potatoes are cooking fry off the onion and bacon until the onion is soft and the bacon browned.

4. Once the potatoes are cooked strain and leave to cool slightly so you can handle them, cut into thick slices (if your in a rush then you could put on some rubber gloves to handle, don't rinse them in cold water)

5. Arrange half the sliced potatoes in the dish, scatter the onion and bacon over the potatoes and season with the salt and pepper.

6. Add the remaining potatoes on top of the onions and bacon and then place the reblechon cheese on top, in the middle of the dish.

One rather ripe and squidgy reblechon!
7. Place in the oven and cook until the cheese has melted completely and the potatoes are covered, the cheese should be bubbling (usually about 30-35 minutes).

 8. Once it has finished cooking serve wish fresh crusty bread and a nice side salad, et voilĂ .

Serving with a glass of wine is advised but not necessary ;)

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