This is a family favourite adapted from many attempts at different recipes. I've been meaning to write down my own Tartiflette recipe for years and have been prompted now by National Potato Day coming up at the end of this month. (On the 27th of January).
Now this is pure comfort food, it doesn't get much more decadent and full-fat than this so look away now if you made any new years resolutions regarding what you eat. This won't help, sorry!
If however, you enjoy french cheese, double cream, good wine, excellent crispy fatty bacon and fluffy potatoes, topped with butter, garlic and shallots, boy is this good! We even team it with a steak sometimes.
Originating from the Haute Savoie region in the Alps, Tartiflette is also great with a charcuterie board and green salad - our fennel salami and some watercress leaves work for us.
- 1.5kg white potatoes peeled - some people say to use waxy potatoes, others say fluffy - I don't notice a difference to overall texture just that waxy ones stay whole better when sliced
- 300g bacon - 2 packs of our ward-winning Braunston breakfast bacon
- 3 shallots - roughly diced
- 2 -4 cloves of garlic depending on size and taste! Roughly chopped
- 100ml white wine
- 300ml double cream
- salt and freshly ground black pepper
- 2 whole Reblochon cheeses
- thyme sprigs
Preheat your oven to 180c/350f/gas mark 4.
Start by peeling the potatoes and par-boiling in half or whole depending on size so they cook evenly - I don't go smaller than halves because you want good sized slices to cover the dish. Cook for a maximum of 12 minutes so they are more than par boiled but still hold together well, a little undercooked.
While the potatoes are boiling, cut the bacon into around 1/2 inch strips and fry in a little oil until golden and crispy. I use oil for this bit as it gets hotter and the bacon crisps better.
Remove the bacon from the pan and let the pan cool for a few minutes before returning to a low heat with a good knob of butter and adding the chopped shallots and garlic. Soften for a few minutes.
Deglaze the pan with the white wine and continue cooking gently until most of the liquid has evaporated. Remove from the heat and put the bacon back in with the onion and garlic mix to get a coating of the wine juices.
After draining the potatoes and allowing them to dry off and cool for a few minutes, slice them thinly with a mandoline, slicer or sharp knife. I aim for 5mm slices.
Layer or set the potato in rows in an ovenproof dish and top with the bacon, onion, shallots and all of their lovely juices.
Pour over the double cream and season with salt and freshly ground black pepper.
Cut each Reblochon cheese round in half and then slice each half into 3 so you get 6 semicircles of cheese from each round, ending up with 12 pieces of cheese. Lay on top of the potatoes with a few springs and pulled leaves of thyme.
Bake in the oven for at least 20 minutes to get everything blended and gooey. The cheese will ooze all over the potatoes, if you like it crispy just leave it longer!
Also great for lunch the following day - if there are any leftovers...
Order your Brauntson Breakfast Bacon here and wow your friends and family with this for National Potato Day on January the 27th!