Tuesday, 10 June 2014


Yes, I know it is weird to be posting this rich, awesome, French mountain food as the weather starts to get warmer but this weekend I was craving it. I spent some time working in the Alps as a chalet host, and this dish was something that I never got bored of during the four months I was out there. For some reason, on this warm early Summer's day in England, I fancied tartiflette and all of it's cheesy, gooey, creamy goodness. 

You might want to save this for a freezing cold Winter's day so feel free to keep it in the back pocket until then. Whenever you do choose to use it, however, you can be sure that the Mrs will also be in your back pocket as a result. There's nothing to not like in this dish - unless you're vegetarian, allergic to dairy or simply just don't like awesome food. 

Literally every ingredient in this meal is good: from the cream to the bacon to the potatoes to the white wine. What's not to love? Get involved.

How it's done

I've adapted this recipe to make single portions rather than one big one like they tend to do in France, but they key thing is to find the right cheese. I've only found it in Waitrose in the UK so that's a heads up, but you might be able to find it elsewhere. 

  • 1kg Charlotte potatoes
  • 250g bacon lardons
  • 1 onion
  • Garlic
  • 100ml white wine
  • 200ml double cream
  • Half round of reblochon cheese
This one is super easy. Get the oven on to 200C and then stick the potatoes into a pan of salted, boiling water for 5-10 minutes. While they are bubbling away, dice up the onion and fry that in a little oil with the lardons and crushed garlic. Once the onion has gone a nice, golden brown throw in the white wine to deglaze the pan. Leave that cooking until the wine has evaporated.

Drain the potatoes and once they have cooled enough to touch, slice them thinly. Then in each of your dishes put a layer of potatoes, season them and then throw some of the bacon, onion and garlic mixture on top and repeat until you've nearly filled it up. Pour over half of the cream and top it off with the cheese - slice it through the middle and lie it so that the rind is facing up. 

 Stick into the oven for 10-15 minutes or until the cheese is bubbling. Serve with a side salad the rest of the wine (in a glass you dope!). Bonjour tout le monde!

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