• Chloe's Cookbook

Tartiflette

Updated: Mar 2

The lockdown may have cut your ski holiday short and you're probably wondering when you will next be able to hit the slopes.


Well, you may not have to wait as long as you think by rustling up this chalet-favourite: Tartiflette.


For this recipe, I have celebrated some of the best British Produce the Cheese world has to offer by using Rollright instead of French Reblochon. This is a soft, washed rind cheese, made by David Jowett at Manor Farm, Chedworth, Gloucestershire and has won a few awards in its time! You can find them on Facebook, here. I was kindly gifted this cheese by the Great British Charcuterie Co who sell a whole wealth of British cheeses and charcuterie! Extra Blighty Points if you use English White Wine in the recipe too! (Find some here)


This dish is calorific and contains 7 of the best tasting staple ingredients known to man: garlic, onion, wine, cheese, cream, bacon and potatoes. Psst: you can make it veggie by swapping the bacon for mushrooms!



Tartiflette

Serves 6

Prep time: 20 min

Cook time: 25 min

Preheat the oven to 200 degrees


Ingredients:

500g Bacon Lardons

2 White Onions (sliced)

6 Garlic Cloves (crushed)

6-8 Large Baking Potatoes (diced)

400g Rollright Cheese

300ml Double Cream

1/2 Bottle White Wine

Butter to sauté

Salt & Pepper to season


Method:

  1. Sauté the diced potatoes in butter and seasoning until they just become golden and set to one side. You may need to do this in batches depending on the size of your frying pan

  2. Using the same buttery frying pan, add the bacon lardons and fry off until the fat begins to melt away from them (this is called rendering)

  3. Once there's some fat in the pan, add the onions and garlic and gently fry away until they soften

  4. Now softened, add the wine and reduce until there is just a small amount of wine in the pan

  5. Once reduced, remove from the heat and stir through the cream and some seasoning

  6. Take your casserole dish and layer with half of the potatoes, then half of the creamy mix

  7. Cut the Rollright in half, across, so that you have two pieces with a rind on one side.

  8. Use half the cheese in the casserole dish to scatter across the creamy potatoes

  9. Now top with the remaining potatoes, creamy bacon mix and cheese in layers, ensuring this time that the cheese is rind side up

  10. Bake in the oven for 15-25 mins until bubbling, crispy and golden

For maximum ski holiday reminiscing, why not wear your salopettes and ski goggles whilst eating....or, y'know, just enjoy!


And remember, anyone can cook!


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