Next level tartiflette
- Barney Desmazery
Save recipe
Serves 6
More effort
Prep: 30 mins
Cook: 50 mins
A star rating of 4.5 out of 5.9 ratingsRate
loading...
Revisit this French classic, made with potatoes, cheese and bacon for some seriously luxurious comfort food. Serve with cornichons and a bitter leaf salad
Gluten-free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
A star rating of 4.8 out of 5.5 ratings
Next level paella
A star rating of 4.5 out of 5.39 ratings
Next level dauphinoise potatoes
A star rating of 3.9 out of 5.52 ratings
Ingredients
Nutrition
Units:
MetricUS
-
15g unsalted butter
-
140g smoked bacon lardons
or cubed pancetta
-
1 large onion
finely sliced
-
1kg waxy potatoes
such as Charlotte or Désirée
-
100ml dry white wine
-
100ml crème fraîche
-
grating of nutmeg
-
1 wheel of reblochon
(about 250g), chilled
-
½ garlic clove
To serve
-
cornichons
-
bitter leaf salad
(see tip, below)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal453
- fat25g
- saturates15g
- carbs35g
- sugars4g
- fibre5g
- protein16g
- salt1.2g
Ad
Method
-
step 1
Melt the butter in a large frying or cast iron pan over a medium heat and stir in the bacon lardons or pancetta. Fry for 5-8 mins until starting to crisp up and the fat has rendered. Season with ¼ tsp freshly ground black pepper and cook for about 1 min more to toast the pepper, then stir in the onions. Season with a pinch of salt, then continue to cook for another 5-8 mins until the onions are soft but not too deeply coloured.
-
step 2
Meanwhile, peel the potatoes and cut into slices slightly thicker than the width of a £1 coin. When the onions are ready, tip the potatoes into the pan and cook everything for 10 mins, tossing regularly until the potatoes are nearly cooked through and have a taken on a bit of colour.
-
step 3
Carefully pour in the wine and bubble for 5 mins, still tossing the pan occasionally, until the wine has reduced completely and the potatoes are tender when pierced with the tip of a knife. Remove from the heat, spoon over the crème fraîche and grate over a small amount of nutmeg. Stir everything together so the potatoes are completely coated in the crème fraîche.
-
step 4
Cut the cheese in half through the equator so you have two thinner rounds. Chop one of the rounds into small chunks, then stir these through the potato mixture. Sprinkle a little salt into a medium gratin dish, then rub the cut side of the garlic clove all over the inside of the dish. Discard the garlic. Scrape the potato mixture into the dish, then nestle the other cheese round, rind-side up, onto the top of the mixture. At this stage, the tartiflette will keep up to a day ahead. Cover and chill until needed, then remove from the fridge 1 hr before cooking.
-
step 5
Heat the oven to 220C/200C fan/gas 8. Bake the tartiflette for 20-25 mins until the cheese is oozing and golden, and the mixture is bubbling at the edge. Leave to stand for 5 mins, then serve with cornichons and a bitter leaf salad.
Recipe tip
A simple salad: Tartiflette is a meal in itself, but it’s rich, so a sharp, dressed salad makes the perfect accompaniment. Choose peppery, bitter leaves such as watercress, rocket, treviso or chicory. For the dressing, whisk together 2 tbsp red wine vinegar, 1 tsp Dijon mustard and 5 tbsp olive oil.
Recipe from Good Food magazine, January 2023
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.9 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...