Tartiflette
This great french country classic is delicious on a cold winters night, especially if you are feeding folk with hearty appetites. You’ll need a decent cheese, the best known for this dish is Reblochon but there are alternatives. I enjoy this dish regularly not just because of it’s taste but because its an easy one to prepare.
Serves 4 - 6 depending on appetites.
Ingredients & Equipment
1.2 Kilos of potatoes
200g of lardons
2 onions
1 Reblochon cheese.
Method
Par boil the unpeeled potatoes then drain and leave to cool.
Chop the onions and add to lardons in frying pan to brown lightly using minimum oil.
Peel and slice the potatoes placing a layer on the bottom of a baking dish.
Scatter the lardons and onions then cover with another layer till you finish with an upper layer of sliced potatoes.
Now slice your Reblochon laterally through the middle to produce 2 wheels. Place them interior down, side by side on top of the potatoes.
Put into a preheated oven at between 180-200°C for about 40 minutes.
It should smell lovely too.
Bon appetit !