March Recipe: Jersey Royal Tartiflette

by Mark Broadbent

To be fair, the weather is still not. It’s dire outside. But we’re starting to catch glimpses of Spring produce – we CAN see the light at the end of the tunnel.

So, tartiflette. *sigh*   This rich and luxurious dish comes straight out the Alps, sashaying straight into Spring with new season Jersey Royals.  Far from being traditional peasant fare, the recipe is a glorious marketing ploy dreamed up by reblochon producers in the 1980s as a way to shift more of their cheese. It certainly worked – although it must be said that the happy combination of potatoes and cheese is hardly a new one in an area where such calorific fare has long been a winter staple…

Warning: don’t even think of eating / making this unless you have been skiing or vigorously out and about.  It’s basically still Winter food, just with Spring potatoes. You’re welcome.

Serves 6:

  • 1kg Jersey Royal potatoes, peeled
  • 1-2tbsp olive oil
  • 250g streaky bacon, chopped
  • large onion
  • 2 garlic cloves, crushed
  • 120ml white wine
  • 200ml double cream
  • 1 whole reblochon cheese, sliced
  • 1tbsp chopped parsley
  • Butter for greasing
  1. Cover the potatoes in salted cold water, bring to the boil and cook for 5 minutes then drain.
  2. Leave the potatoes to cool in their own steam.
  3. Next heat a frying pan, add the olive oil and cook the bacon until golden and crisp, then remove from the pan.
  4. Add the onion and cook until soft and a little brown on the edges then add the garlic and cook for 1 minute before deglazing the pan with the white wine.
  5. Let the wine reduce a little and remove from the heat.
  6. Slice the potatoes and place half into a buttered gratin dish with a little milled pepper but no salt (as the bacon and cheese can be quite salty).
  7. Next sprinkle over half of the bacon and half of the onion mixture.
  8. Repeat the layering with the remaining potatoes, bacon and onions, leaving a few potatoes for the top.
  9. Pour over the cream, arrange the sliced reblochon cheese, sprinkle over the parsley and bake for about 25-30 minutes until the cheese is golden.


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