Some of you may know that this week will see me hurtling down ski slopes, trying desperately not to land too many times on my face. It’s my first attempt at skiing and whilst I’m really excited to see the beautiful vistas, learning a new skill and having a great time with my mates, I’m giddy about the prospect of the food. Essentially alpine fare is ’101 different ways to melt cheese’ so completely on my wave length!
One of my favourite meals is Tartiflette. Proper rib-sticking comfort food that is easy to make, ideal to scale up if you have guests and the leftovers are even tastier (although I never manage to have left overs…).
So, good people of the intertubes, I invite you to join me on my alpine odyssey (figuratively, please, no stalkers ) and make this super dish.
Tasty Tartiflette with traditional accompaniments
- 3lbs waxy potatoes, skins on
- 1.5 oz unsalted butter
- 2 tbsp olive oil
- 9oz chunky bacon lardons
- 1 onion, roughly chopped
- 2 cloves garlic, crushed
- 1 reblechon (about 12oz)
- Cook the potatoes in boiling salted water until just tender. Drain. When cool enough to handle, slice.
- Heat half the butter and half the oil in a pan and add the potatoes, cooking until golden. Season and put in a shallow ovenproof dish.
- Add the rest of the butter and oil to the pan and cook the lardons until coloured. Turn down the heat, add the onions and cook until soft and beginning to colour. Add the garlic and cook for a further couple of minutes, taking care not to burn it. Add this mixture to the potatoes and gently combine.
- Slice the reblochon, removing the skin (I’m happy to eat it but some aren’t) and lay on top of the potato. Bake in a pre-heated over (190°c) for 15 minutes or so when the cheese should be melted and bubbling.
- Serve with cornichons, silver skin onions and charcuterie if you need an additional meat fix. A plain green salad with a mustardy dressing is also tasty.
- Sit back, eat and enjoy the resulting cheese coma.
I’d love to know of any dishes you’d recommend I try whilst I’m out in France. The cheesier and stodgier the better!