Tartiflette

Tartiflette is one of my favourite dishes. It’s from the Haute-Savoie region of France and dates back to the early 18th century and is typical of the food of that area of France.

I discovered it quite by chance, seeing it on a menu as a starter and thinking that sounds an interesting name and ordered it without having a clue what it was! Needless to say I loved it!

It’s a dish of baked potatoes, bacon, cream, onions & reblechon cheese (similar to camembert). I add mushrooms if I have any spare. I cook it for all our guests and it always go down well.

Here is my recipe for 4 people.

  • 500g of new potatoes
  • 150g of smoked bacon lardons or bacon bits
  • One onion or a couple of shallots
  • Two/three cloves of garlic
  • 200g crème fraiche
  • 100g milk
  • ½ Reblechon cheese (or whole camembert)
  1. Turn on oven to 180C Gas Mark 6/7
  2. Slice the potatoes into 5mm pieces and parboil them for 5-6 minutes, drain and let them cool.
  3. In a pan fry off the lardons in a glug of olive oil.
  4. Roughly chop the onions and finely chop the garlic. Add to the lardons after about 5 minutes and continue to cook until everything is just taking on colour.
  5. Put the cooled potatoes into a large earthenware pot (see photos below) with the milk and crème fraiche and mix gently covering the all the potato slices in the creamy mixture, season with salt & pepper as you like. (I sometimes add some chilli flakes for a bit of heat)
  6. Add the lardons/onion/garlic from the frying pan on top of the potatoes.
  7. Take the cheese and cut into 5 mm slices, leaving on the rind. Cover the lardon mixture with the cheese and bake in the oven for 25-30 mins until the cheese is melted and golden.
  8. Serve at the table with a dressed green salad, a sliced French baguette and bottle of crisp dry white wine.

Bon appetit 🙂

Before going in the oven

img_7610

Out of the oven

img_7611

Happy full tums

img_7615

A bientôt

Ian 🙂

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