Saturday, 6 April 2013

Tartiflette - a recipe





Having recently returned from my holiday in Meribel in the French Alps, I am suffering post holiday blues. Almost certainly compounded by there being snow here that I can't ski on. Cold in England means misery and doom. It means staying inside as much as possible, and moaning. A lot. It also means indulging the great British pastime of comfort eating. I decided to make Tartiflette as it is incredibly warming and filling. Traditionally served in the Alpine regions of France, I had it twice on holiday and was hankering after a nostalgic meal.

Simply speaking, tartiflette is a hedonistic plate of potatoes, double cream, bacon, onions and Reblouchon cheese. Tartiflette was invented to promote the sales of Reblouchon cheese so it is imperative this is used. I tried to buy it in Morrisons at the cheese counter but to no avail. I bought the cheese at Waitrose's cheese counter and at over £5 for a wheel it is not the cheapest but definitely worth the investment.

Ingredients:
1 wheel of Reblouchon cheese
500g potatoes, skins on
500ml double cream
1 pack of bacon
1 large onion

Method:
1. Preheat oven to 150 degrees. Slice the potatoes thinly. Par-boil slices for 10 minutes.
2. Chop bacon and onion and fry off together.
3. Slice the Reboulchon leaving the rind on as it is edible.
4. Drain the potatoes and start to layer in a buttered dish. Layer with potatoes, bacon and onion so it is all evenly distributed and pour cream throughout.
5. Season and place the slices of cheese over the whole dish.
6. Bake in the oven for around an hour or until the top looks crispy and delicious.


Serve with french bread, green salad with French dressing and a great bottle of red. 

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