Tartiflette

Food of the mountains. This classic dish from the Savoyard is a staple skiing lunch. Heavy, unctuous, comforting and warming to the core.

Serves 2

Ingredients

  • 500g potatoes, peeled
  • 150g lardons / ham  
  • 2 banana shallots, sliced
  • 1 garlic clove, sliced
  • ½ tsp fresh thyme leaves
  • 250g Reblochon cheese, sliced 
  • 75ml white wine
  • 100ml double cream

Method

  1. Preheat your oven to 200°C. 
  2. Parboil the potatoes in salted boiling water until just tender (7-10 mins) and drain. 
  3. Fry the lardons, shallots and garlic until golden.
  4. Add the white wine and deglaze the pan.
  5. Slice the potatoes (~5mm) and layer into a gratin dish with the onion, garlic and lardon mix. 
  6. Season with salt and pepper.
  7. Pour over the double cream. 
  8. Scatter with thyme leaves.
  9. Layer the Reblochon slices over the top.
  10. Bake for 20 minutes or until the cheese is golden-brown and bubbling.
  11. Serve with lambs lettuce and crusty baguette.
Reblochon cheese from France.
tartiflette gratin