Tartiflette (6 people)

  • 2 kg potatoes (reds are good but any creamy firm textured one works)
  • Half a reblouchon cheese (Waitrose do it, I know, but the others probably do now)
  • 200 gr lardons or diced bacon
  • 10 cl white wine
  • 30 cl crème fraiche
  • Butter
  • Salt and pepper
  • Peel the potatoes and cut into large dice. Par boil in salted water and drain.

Gently fry off the lardons.

Dice the reblouchon a bit smaller than the potatoes.

Mix together the wine and crème fraiche.

In a large bowl gently mix all the above together.

Butter a large deep ovenproof dish.

Spoon in the mixture, dot with some knobs of butter and season (not too much salt)

Bake in a preheated oven (200 c, gas mark 4) for about 20 minutes.

Serve immediately with a green salad.

This is a great dish, summer or winter, and can be prepared in advance and heated when needed.


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