Tartiflette

Tartiflette

By
From
Slow
Serves
4
Photographer
Tara Fisher

This classic dish from the Rhône-Alpes region of France, near the border with Italy, is a meal in itself. As well as being known for this dish, the Rhône-Alpes was also where the first Winter Olympics was held. Skiing isn’t my idea of fun, but this is certainly a very good dish!

Ingredients

Quantity Ingredient
1.5kg medium-sized all-purpose potatoes, such as Desiree
1 large onion
4 thick dry-cured smoked streaky bacon rashers
50g butter
1 garlic clove
1 x 250g petit reblochon cheese
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Put the potatoes, unpeeled, in a large pan, cover with water, bring to the boil and cook for 15 minutes. Meanwhile, finely dice the onion and bacon. Melt the butter in a heavy-based pan over a low heat, add the onion and bacon and cook gently for 10 minutes, stirring occasionally, until softened but not coloured.
  2. Drain the potatoes and let them cool a little. As soon as you can, peel them and cut into slices about 5mm thick. Cut the garlic clove in half and rub the inside of an ovenproof dish or baking tin with it. Place some of the potato slices over the base of the dish, season with salt and pepper and sprinkle with some of the bacon and onion. Keep layering the potatoes, bacon and onion and continue until all the potatoes have been used up, seasoning between each layer.
  3. Trim the sides of the petit Reblochon all the way around, removing about 5mm of the skin. Place the cheese on the top of the potatoes and cover tightly with foil. Bake in the oven for 1 hour, until the potatoes are crisp around the edges and the cheese is well melted. Remove the foil and cook for a further 15 minutes, or until it is just crispy around the edges. Serve on its own or with a dressed green salad.
Tags:
James Martin
Saturday Kitchen
slow cooking
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