Tartiflette

Tartiflette

By
From
Melts
Makes
1
Prep
15 mins
Cooking time
15 mins
Photographer
Jaqui Melville

If you have ever found yourself up a mountain in France, you have probably eaten the moreish tartiflette, made with crispy lardons, soft potatoes and lashings of cheese. Now is your chance to try it sandwiched between crispy golden bread!

Ingredients

Quantity Ingredient
50g new potatoes
1 teaspoon olive oil
1 tablespoon pancetta cubes
2 slices white farmhouse bread
50g grated comté (or gruyère or swiss chesse)
50g reblochon (or camembert or brie), sliced
4 cornichons, sliced, (optional)
1 tablespoon butter, at room temperature

Method

  1. Bring a small saucepan of water to the boil and cut any larger new potatoes in half. Put the potatoes into the pan and simmer for around 10 minutes or until they are cooked through. Drain, allow to cool completely, then slice. If you have any cooked new potatoes left over from another meal, you can use these instead.
  2. Heat the olive oil in a frying pan and fry the pancetta cubes over a high heat until crispy. Set aside on a piece of paper towel to absorb the excess fat.
  3. Sprinkle the Comté over one slice of the bread, then layer on the sliced potatoes. Scatter over the pancetta, lay on the reblochon and top with cornichons, if using. Put the other slice of bread on top and spread the outside of it with half of the butter. Flip the sandwich over and spread the rest of the butter on the other side.
  4. Heat a frying pan to a medium heat, lay the sandwich in the pan and cook for 3 minutes. Turn the sandwich over and cook for a further 3 minutes or until the bread is golden and crispy and the cheese is melting. You can also cook this sandwich in a toasted sandwich maker or panini press if you prefer. Or, if you prefer, forget the extra slice of bread and cook the melt under a hot grill. Great served with a crispy green salad.

Best bread

  • white farmhouse
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