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
Preparation Time: 45 minutes
Makes: 2 portions
- 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
- 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 Credits: BBC Good Food