What is Tartiflette? It is a fabulous dish originally made in the Alps and involves potatoes, bacon, onions and Reblochon PDO! The name is thought to come from tartiflâ, which is the Arpitan word for potato. Arpitan is a dialect spoken on the borders between east France and west Switzerland. The recipe for this glorious dish can be seen below.
- 3 tbsp. unsalted butter
- 250g bacon lardons
- 1 medium onion, thinly sliced
- 1 clove garlic, crushed
- 100ml white wine
- 200ml double cream
- 1kg Charlotte potatoes, peeled and thinly sliced
- Salt and freshly ground black pepper, to taste
- 1 whole Reblochon PDO, sliced
- Preheat the oven to 200C/400F/Gas 7.
- Cook the potatoes in a saucepan of boiling water for 5-10 minutes, or until tender.
- Drain and set aside to cool slightly.
- Meanwhile, heat the butter in a frying pan and fry the bacon, onion and garlic for 4-5 minutes, or until golden-brown.
- Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
- Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture.
- Pour over the double cream.
- Season with salt and lots of freshly ground black pepper.
- Layer the Reblochon slices on top.
- Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.