Tartiflette (France: traditional)
Tartiflette is a dish from the Savoy region of France. It originated in the valley of Aravis, in the 1980s and is extremely popular in the region. This recipe comes from Philip Halliday, BMS Regional Secretary for Europe, who currently lives in France.
To make a tartiflette to serve four people, you will need:
- 2kg potatoes
- 200g smoked bacon (or smoked lardons if you can find them)
- 2 onions
- 1 Camembert cheese (or Reblochon cheese if you can find it)
- 250ml fresh cream
- A glass white wine (optional)
1) Peel and parboil the potatoes, leaving them firm.
2) Chop the onions and ‘sweat’ them for a few minutes in a little oil.
3) Chop the smoked bacon and add it to the onions, letting both 'sweat’ for a few more minutes.
4) Lightly butter an oval ‘au gratin’ dish (or, failing that, a lasagne dish).
5) Cut the potatoes into slices and put half of them into the dish. Add half of the cooked onions and bacon.
6) Add the remaining half of the sliced potatoes and then the remaining half of the cooked onions and bacon, so that you have four layers in all.
7) Cut the Camembert cheese horizontally to create two ‘discs’ of cheese and lay them on top of the dish.
8) Pour the cream over the top. Optional: add a glass of white wine.
9) Put the dish into a heated oven at around 220-250°C/gas mark 6-7.
Leave in the oven until the cheese has melted and starts to sizzle over the surface of the dish (approximately 30 minutes).
10) Remove from the oven and eat while it is still very hot, accompanied by a green salad.