Containing Reblochon cheese from the Savoy region, the tartiflette is a variation on a potato gratin, and is the perfect meal to warm you up on a chilly day. I usually accompany it with a plain green salad with vinaigrette, and sometimes a grilled chicken breast, although the tartiflette can stand on its own as a main dish. The original contains lardons (thick-cut bits of pork resembling bacon), but I like to keep mine veggie-friendly and lower in fat (ha).
Prep time: 20 minutes
Total cook time: 1 hour
What you need:
5 white potatoes, cut into very rounds (as thin as you can)
1 onion, chopped
1 clove garlic, crushed
1 cup cream or half and half
1/2 round Reblochon cheese, pulled into bits as you work
What to do:
Prepare a buttered casserole/lasagna pan.
In a small sauce pan, cook the onion and garlic clove in about 2 tablespoons butter, until soft. Remove from heat, add the cream, and mix.
Place one single layer of potato rounds onto the bottom of the pan. Spread out bits of the cheese onto it (the bits will be clumpy – that’s okay) and pour a little bit of the cream and onion mixture onto it.
Continue to layer in this way until all the ingredients are used up, ending with cheese and cream on top.
Cover with foil and bake at 350 degrees for about 40 minutes, or until the potatoes are softened. Remove the foil and bake a further 5 minutes, or until the top is brown.
*Note: I have seen this served in restaurants and the cheese has just been sliced and layered throughout. Using slices, with the cheese crust still on, probably saves a lot of time and is more neat, but I don’t like the texture of the crust, so I get my fingers goopy and break the cheese up into bits.
3 tablespoons olive oil
1 tablespoon vinegar
1 teaspoon Dijon mustard
salt, to taste
Mix vinaigrette in a salad bowl and add the lettuce/watercress/spinach leaves on top. Toss just before serving.