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Tartiflette

Bubbly, cheesy, creamy ... this tartiflette recipe from Jasmine Curley is extreme comfort food
Tartiflette
Tartiflette

Jasmine Curley, founder of Devon Cookery School in Cullompton, shares her tartiflette recipe

www.devoncookeryschool.com

Serves    4
Oven temp    200°c / gas 6
  • Potatoes 1.2kg, peeled
  • Butter 100g, plus extra for greasing
  • Onions 2, sliced
  • Smoked bacon lardons 200g
  • Dry white wine 150ml
  • Garlic 2 cloves, finely diced
  • Reblochon cheese 500g, cut into strips (rind on)
  • Double cream 200ml
  • Salt and pepper to season
  1. For the tartiflette: boil the potatoes in well-salted water until just tender but not cooked through. Drain well and leave to cool.
  2. Melt half the butter in a frying pan and sauté the onions and bacon until the onions are soft and both are beginning to brown. Pour in the wine, bring to a simmer and reduce to practically nothing.
  3. Preheat the oven to 200°c / gas 6. Cut the potatoes into cubes about 1cm². Heat the remaining butter in a frying pan and sauté until golden.
  4. Rub an ovenproof dish with the extra butter and the garlic, then cover the base with half the potatoes. Spoon half the onion and bacon mixture on top and season well. Cover with half the reblochon and repeat the layers. Then pour the cream over and top with the remaining reblochon.
  5. Bake the tartiflette for 30 minutes until brown and bubbling – stick it under the grill for a further five minutes if you want it to be really crisp.

Supported by

Indy Cafe Cookbook Volume 2

You will need

  • Potatoes 1.2kg, peeled
  • Butter 100g, plus extra for greasing
  • Onions 2, sliced
  • Smoked bacon lardons 200g
  • Dry white wine 150ml
  • Garlic 2 cloves, finely diced
  • Reblochon cheese 500g, cut into strips (rind on)
  • Double cream 200ml
  • Salt and pepper to season

Method

  1. For the tartiflette: boil the potatoes in well-salted water until just tender but not cooked through. Drain well and leave to cool.
  2. Melt half the butter in a frying pan and sauté the onions and bacon until the onions are soft and both are beginning to brown. Pour in the wine, bring to a simmer and reduce to practically nothing.
  3. Preheat the oven to 200°c / gas 6. Cut the potatoes into cubes about 1cm². Heat the remaining butter in a frying pan and sauté until golden.
  4. Rub an ovenproof dish with the extra butter and the garlic, then cover the base with half the potatoes. Spoon half the onion and bacon mixture on top and season well. Cover with half the reblochon and repeat the layers. Then pour the cream over and top with the remaining reblochon.
  5. Bake the tartiflette for 30 minutes until brown and bubbling – stick it under the grill for a further five minutes if you want it to be really crisp.
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  • Potatoes 1.2kg, peeled
  • Butter 100g, plus extra for greasing
  • Onions 2, sliced
  • Smoked bacon lardons 200g
  • Dry white wine 150ml
  • Garlic 2 cloves, finely diced
  • Reblochon cheese 500g, cut into strips (rind on)
  • Double cream 200ml
  • Salt and pepper to season
  1. For the tartiflette: boil the potatoes in well-salted water until just tender but not cooked through. Drain well and leave to cool.
  2. Melt half the butter in a frying pan and sauté the onions and bacon until the onions are soft and both are beginning to brown. Pour in the wine, bring to a simmer and reduce to practically nothing.
  3. Preheat the oven to 200°c / gas 6. Cut the potatoes into cubes about 1cm². Heat the remaining butter in a frying pan and sauté until golden.
  4. Rub an ovenproof dish with the extra butter and the garlic, then cover the base with half the potatoes. Spoon half the onion and bacon mixture on top and season well. Cover with half the reblochon and repeat the layers. Then pour the cream over and top with the remaining reblochon.
  5. Bake the tartiflette for 30 minutes until brown and bubbling – stick it under the grill for a further five minutes if you want it to be really crisp.

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