45 mins
Tartiflette
Recipe by Graham
Tartiflette is one of those traditional French peasant dishes that stands out for taste and simplicity. The basis is potatoes, but the taste comes mostly from the Reblochon, a soft well-ripened cheese traditionally made from raw cow's milk. Generally, a Reblochon measures about 6" (15 cm) across and is 1"-1¾" (2.5cm-4cm) thick. It has a soft centre with a washed rind covered with a fine white mould.
Reblochon has a nutty taste that remains in mouth after its soft centre has been enjoyed. It is an essential ingredient of tartiflette and, if you can't get hold of it, do not try and substitute a different cheese for this recipe. Better that you use my recipe for Potatoes with Cheese and Bacon which is a close British equivalent.
Tapenade 
Tasty Pasta Salad Ingredients for Tartiflette
Currently displaying quantities in US Imperial Measurements
How to Cook Tartiflette
- Peel the potatoes and cut into large bite-size chunks of roughly equal size. Rinse them to remove any surface starch, then place them in a large pan with sufficient salted water to cover the potatoes. Bring the water to the boil then turn down the heat and cover the pan so that it continues to boil gently.
- Cooking time can vary depending upon the type of potato and the texture. Generally, however, somewhere between 10-15 minutes is sufficient. When you think that the potatoes are close to being cooked, pierce one or two of them with a fork. If the fork penetrates easily with little resistance, the potatoes are cooked enough (they will cook a little more later). Remove the pan from the heat and drain off the water.
- Meanwhile peel and chop the onion. Heat the fat in a frying-pan and gently fry the onion for about 10 minutes until it softens and becomes translucent. Add the lardons and cook for another 5 minutes.
- Mix the potatoes, onion and bacon and place in a large ovenproof dish and season with salt and pepper. Cut the Reblochon in two horizontally so you end up with two large circles of cheese, each about ½"-1" (1cm-2.5cm) thick. Place the cheese halves, rind side up, on top of the potatoes and pour the wine over. Bake, uncovered, in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 20 minutes.
- Serve hot, either on its own or push the boat out and serve it with Filet Mignon with Sage and Rosemary (Tenderloin of Pork). You'll not regret it!
GRAHAM'S HOT TIP:
Lardons are just chopped pieces of bacon. If you can't get the, buy the thickest bacon you can and chop into small pieces.
Reviews of Tartiflette
 January 03 2015Good recipe - quick to prepare, easy and delicious. Excellent for feeding a hungry family. I managed to buy all the ingredients from Lidl, and used reblochon cheese, also bought from Lidl. I used their lardons too. Lovely tasty and economical dish. Not pretentious at all. A real winter warmer. maeve (2 reviews) |
September 10 2014 Reblochon not so easy to get here in Minnisota. I used Brie because you need a soft rind cheese for it to melt in between the layers of potato and onion. Camembert would probably be be too pungent. Do you reckon fontina cheese would work? I think many cheeses are somewhat similar in the Mediterranean area in Europe. I can get Fontina. Anyway, the result was fabulous! JakeTheSteak (2 reviews) |
 May 17 2014This is evidence that you can never have too much cheese, bacon, or starch!!! In effect, the reblochon cheese adds a luxurious creaminess and delicious pungency to what would otherwise be a simple bacon and potato gratin! Not that I'm complaining! This is real comfort food at the pinnacle of its effectiveness! Got to go and make some more!! kenny_W (1 review) |
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