Tartiflette

My parents first had tartiflette in Dijon about a year or so ago and they spoke of it so highly that since then I have wanted to try it! My Mum came over last week and so I made it for her and although it didn't really do much for my diet, the combination of bacon, gooey cheese and potatoes is fantastic. It is traditionally served with charcuterie, gherkins and pickled onions, but we had it with a green salad and it was the perfect accompaniment.



Tartiflette (from Stella - Telegraph Magazine)
(Serves 6)

1.3kg waxy potatoes
35g unsalted butter
2 tbsp olive oil
250g chunky bacon lardons
1 onion, roughly chopped
2 cloves garlic, crushed
1 reblochon, about 350g

Preheat the oven to 190C.

Cook the potatoes in boiling water until just tender. Drain. When they are cool enough to handle, slice them. Heat half the butter and half the oil in a saute pan and cook the potatoes until they are golden. Season and put in a shallow ovenproof dish.

Heat the rest of the butter and oil in the same pan and cook the lardons over a fairly high heat to colour them. Turn down the heat, add the onion and cook until soft and beginning to colour. Throw in the garlic and cook for a further couple of minutes. Add this to the potatoes and gently combine.

Slice the reblochon and lay on top of the potato. Bake in the oven for 15 mins, until the cheese is melted and bubbling. Serve immediately with a green salad and mustardy vinaigrette.