Name: Tartiflette
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 - 6
Ingredients: 50 ml olive oil; ½ large onion, finely chopped; 2 garlic cloves, crushed; 150 gm bacon, diced; 50 gm pancetta, coarsely chopped; 200 ml dry white wine; 7 large kipfler potatoes, peeled, kept in water until needed; 200 gm Reblochon, or other soft washed-rind cheese (see note), grated; 200 ml pouring cream; Green salad (optional), to serve

Tartiflette

Hailing from Savoy, this baked delight is all about layers of rich flavour: cream, potato, bacon and Reblochon.

Serves 4 - 6

Prep

20M

Cook

1H 20M

Total

1H 40M

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This Savoie dish is true winter fare, combining layers of potato, cream, bacon and Reblochon in hearty alpine style. One for cold nights and woolly jumpers.

Ingredients

50 ml olive oil

½ large onion, finely chopped

2 garlic cloves, crushed

150 gm bacon, diced

50 gm pancetta, coarsely chopped

200 ml dry white wine

7 large kipfler potatoes, peeled, kept in water until needed

200 gm Reblochon, or other soft washed-rind cheese (see note), grated

200 ml pouring cream

Green salad (optional), to serve

Method

1.Preheat oven to 200°C. Heat oil in a shallow casserole over medium heat. Add onion, garlic, bacon and pancetta and cook until onion is soft (8-10 minutes). Deglaze pan with wine, scraping base of pan. Transfer bacon mixture to a bowl.

2.Thinly slice the potato on a mandolin. Spread half the potato over the base of casserole, and, seasoning to taste as you go, top with half the cheese and half the bacon mixture, then repeat layering with remaining potato (reserve a few slices to top the tartiflette), cheese and bacon mixture, top with reserved potato, then pour cream all over the tartiflette. Bake, covered with a lid or foil for 30 minutes, remove cover, press potato down into sauce, then re-cover and return to oven until bubbling and potato is tender (20 minutes). Remove lid and bake until golden on top (15-17 minutes). Serve with green salad.

Reblochon is a French unpasteurised cheese is unavailable in Australia due to importing restrictions. It can be substituted with a soft washed-rind cheese such as Milawa King River Gold.
Drink suggestion: rich late-harvest pinot gris. Drink suggestion by Max Allen.
Notes

Recipe / styling by Lisa Featherby

Styling by Lucy Tweed

Ingredients

Method

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