Tuesday 16 October 2012

Tartiflette recipe

It’s this time the year, dark when you leave the house to head to work, you wake up wishing you could stay in your comfortable bed and you need to wrap up in layers of warm clothes. Also, you feel like having more substantial food, necessary for your autumnal survival.

When I think comfort food, Tartiflette comes straight to my mind. The dish is originally from the Haute Savoie region in France and its key ingredient is Reblochon. Tartiflette is like a gratin made of potatoes, onions, lardons, fresh cream and a dash of white wine with melted Reblochon on it. It’s easy to make and French people are very fond of it during the winter and during their ski holidays.

Recipe for 4 people


- 1kg of potatoes
- 3 tbs of crème fraiche
- 1 Reblochon cheese
- 200g of bacon bites /lardons
- 1 onion
- A dash of white wine
- Salt, pepper


Peel the potatoes and cook them in salted boiling water until soft (about 15 min). Let them cool for a bit, slice and put in an oven dish.
Cook the lardons in a frying pan, add the onions and cook for 5 minutes. Add the white wine, turn up the heat and stir for 3 minutes. Turn down the heat, add crème fraiche,season with salt and pepper. Leave to simmer for a few minutes until you get a nice creamy sauce.
Pour the sauce onto the potatoes, cut the Reblochon cheese in half lengthways and place on top.
Cook for 25-30 minutes or until the top is golden at 180C.

Enjoy with a green side salad and some French wine from Savoie! Delish!