Tartiflette
"A very easy recipe to make, perfect for a winter's day. I first tried tartiflette whilst in a small cafe in Lille. I had to ask for the recipe as I enjoyed it so much!
It originates from the Savoie region of France - a fairly new French dish, created by the makers of Reblochon cheese during the 80's.
Reblochon cheese can be hard to get hold of so I've recommended substitutes which work equally well. However, if you can get hold of Reblochon it's well worth it."
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 350 350 g camembert cheese or 350 g gruyere
- 1 kg potatoes
- 1 large white onion (roughly chopped)
- 2 garlic cloves (crushed or halved)
- 200 g lardons
- 40 ml white wine (just do it to taste)
- 29.58 ml creme fraiche
- salt
- pepper
- 75 g butter
- 29.58 ml olive oil
directions
- Peel the potatoes and boil in salted water until just tender. Drain them and when they're cool enough, slice.
- Heat half the butter and oil together in a frying or saute pan and fry the potatoes until golden. Season with salt and pepper and put them into a shallow ovenproof dish.
- Heat the rest of the butter and oil in the same saute pan and cook the lardons over a fairly high heat to colour them well. Turn the heat down, add the onion and cook it until soft and just beginning to colour. Throw in the garlic and cook for another couple of minutes. Whilst cooking add white wine, normally about 1/2 a glass is sufficient.
- Cut the reblochon into slices and trim the rind. Dot spoonfuls of creme fraiche all over the potatoes and cover with the slices of reblochon. Bake in an oven, pre-heated to 190 C, for 15 minutes. The cheese should be melted and bubbling. Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I've never had reblochon cheese before but I have had this dish before. I was little nervous about trying this cheese as I do not like camembert but it turned out to be quite mild in comparison. I left out the wine and mixed up the steps a little but it still turned out really nice. Lovely simple food.
RECIPE SUBMITTED BY
I live in London, enjoy music, languages, and of course cooking. I love to travel.
I get really annoyed by fast-food culture and general kitchen laziness. So many people my age can't even boil an egg and consider preparing beans on toast to be cooking, makes me quite sick.
Hopefully with recipes like this though we'll bring the culinary arts back into the home. Cooking really is so enjoyable and it's a shame so many people don't do it!
Food has become something people just eat, rather than something people savour and enjoy. I'd like to change that!
