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.
- 1kg Jersey Royal potatoes, peeled
- 1-2tbsp olive oil
- 250g streaky bacon, chopped
- 1 large onion
- 2 garlic cloves, crushed
- 120ml white wine
- 200ml double cream
- 1 whole reblochon cheese, sliced
- 1tbsp chopped parsley
- Butter for greasing
- Cover the potatoes in salted cold water, bring to the boil and cook for 5 minutes then drain.
- Leave the potatoes to cool in their own steam.
- Next heat a frying pan, add the olive oil and cook the bacon until golden and crisp, then remove from the pan.
- 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.
- Let the wine reduce a little and remove from the heat.
- 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).
- Next sprinkle over half of the bacon and half of the onion mixture.
- Repeat the layering with the remaining potatoes, bacon and onions, leaving a few potatoes for the top.
- 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.