Travel to the French-Swiss border with this ultimately cheesy comfort dish

Recipe Tartiflette French Cuisine Swiss Border Reblochon Cheese Potatoes Creamy Bacon Comfort food Ski Alps Haute-Savoie

Born near the French-Swiss border, the tartiflette is the ultimate winter comfort dish. Nourishing, warm and cheesy, the dish is perfect after a day of skiing- which is why you can find it in most ski resorts!

 

The name tartiflette comes from the Arpitan word for potato, which is the dish’s main ingredient. Potatoes are a staple in the region of Haute-Savoie, as is the dish’s second main ingredient, reblochon cheese. Made from raw cow’s milk, reblochon cheese is deliciously creamy with a uniquely nutty aftertaste. Combined with the potatoes, it makes for one luxuriously rich dish.

 

What you need to know

Difficulty: Easy

Preparation Time: 45 minutes

Makes: 2 portions

 

Ingredients

  • 2 medium potatoes peeled and thickly sliced
  • 120g reblochon cheese cut in cubes keeping the rind
  • 175g of smoked bacon cut into strips
  • 100 ml double cream
  • 25g white breadcrumbs
  • 1 large onion sliced
  • 2 tbsp olive oil

 

Method

  • Boil the potatoes for 8 minutes until tender.
  • Heat the oil in a large frying pan and fry the onion until transparent.
  • Add the bacon strips and continue to fry for 8 minutes or until the onion turns golden.
  • Transfer onions and bacon from the pan into a bowl, leaving as much fat in as possible.
  • Turn down the heat to high and place the potatoes in the pan.
  • Stir until lightly browned.
  • Return bacon and onions to the pan and mix with the potatoes.
  • Place the cheese cubes among the mixture and drizzle with cream.
  • Evenly scatter the breadcrumbs on top.
  • Cover the pan with foil and leave for five minutes, or until the dish is on the birk of bubbling.
  • Transfer to a serving dish and enjoy!

 

Recipe Tartiflette French Cuisine Swiss Border Reblochon Cheese Potatoes Creamy Bacon Comfort food Ski Alps Haute-Savoie

 

Recipe Credits: BBC Good Food

 

Food & Drink, Paris, Saturday's Recipe

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