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To serve

  • cornichons
  • bitter leaf salad
    (see tip, below)

Nutrition: Per serving

  • kcal453
  • fat25g
  • saturates15g
  • carbs35g
  • sugars4g
  • fibre5g
  • protein16g
  • salt1.2g
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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

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.5 out of 5.8 ratings

paulingrouille

Cooked this recipe this evening and ultimately was very disappointed. The potatoes were nowhere near cooked enough. I pan fried them for the suggested ten minutes, then added the wine and cooked for seven or eight minutes more until the wine boiled off. Added more wine and then more wine and then…

paulingrouille

Have since looked at other recipes and almost all of them suggest par-boiling the potatoes in salted water (either whole or sliced) which I will do next time. The finished dish as I cooked it was well under seasoned. I have always had success with Good Food recipes, but this turned out to be one…

rob.wood94

tip

Good recipe but a few tweaks needed. Cooked for 8 but used 1.6kg potatoes and increased other ingredients proportionally. It was only just enough and weren’t huge portions - part of three course dinner.

Found the potatoes were nowhere near cooked after frying with bacon. Added wine, bubbled off…

Amanda_Associate_Editor

Cooking the potato slices in the lardon far and then again by simmering in wine really sped up the cooking time. The taste was spot-on.

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