Recipe: Tartiflette
Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. Here's a great recipe...
Whilst reviewing The Food of France by Sarah Woodward I came upon a dish that ticked all my boxes: potatoes, onions, garlic, bacon and - the best bit - melted cheese!
Now, although Tartiflette isn't actually a Dordogne dish (it's mentioned in the "Alps" section of the book), what it lacks in regional legitimacy is easily made up for in personality. And, given a love which borders on dependency for rich hearty potato dishes, the Dordognais would be proud.
Cook it ahead for November 5th...
For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, reblochon has the perfect melting quality for Tartiflette. And, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night centrepiece!
Here's the recipe as taken from "The Food of France"...
Tartiflette
This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes — or at least a brisk winter’s morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat.
Serves 4
1.5kg medium-sized red potatoes, such as Desirée
1 large white onion, peeled and diced
2 thick rashers of smoked streaky bacon, diced
25g butter
1 garlic clove, peeled and cut in half
sea salt and freshly ground black pepper
1 ripe Reblochon cheesePreheat the oven to 200°C/400°F/gas mark 5.
Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.
Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown.
Drain the potatoes and as soon as they are cool enough to handle peel them — the quicker the better. Slice thickly across.
Choose an ovenproof earthenware dish and rub it well with the out halves of garlic. Layer half the sliced potatoes across the base, season, then scatter over the onion and bacon mixture. Add the remaining potatoes and more seasoning.
Place the whole Reblochon on top. Bake for 10 minutes, then reduce the heat to 180C/350’F/gas mark 4 for a further 20—25 minutes. The Reblochon should melt within its skin and the fat drip down while the potatoes crisp.
Tartiflette is a filling dish and all you really need to go with it is a nicely dressed green salad.
"The Food of France - a regional celebration"
by Sarah Woodward
Tartiflette
A winter warmer the Dordognais would be proud of!
Icelanders, Jon Kristinn and Alfrun, proudly model their Cookinfrance aprons on a recent trip to Paris.
Gift Vouchers
How about one of our gift vouchers for the perfect Easter, Birthday or Anniversary gift?
Contact us to receive a voucher in time for that special occasion!
Gastronaut, Mike, enjoying his new-found kitchen confidence!
Special reduced rates for all our Twitter friends and followers...
After 7 years, even in these difficult times, our courses are more popular than ever!.
Which means, I suppose, that everyone still likes to get away for that much- needed break.
And, if that includes a great value activity such as cooking, painting or photography, well, we have just the thing for you!
Need a unique gift for someone special?
Then why not send them here on a course?
Infinitely flexible and valid for up to a year from date of purchase, gift vouchers can cover our full range of courses.
So, make someone's day a special one - order a gift voucher now and we'll get it to you today!
Here you'll receive our undivided attention.
We don't rent gites or holiday homes or do Chambre d'Hote to supplement our income
So, our thriving Cooking, Painting and Photography courses run all year round just for you!
Come and meet the team
Are you worried about the Pound/Dollar/Euro exchange rate?
Read more to see how your holiday can beat the recession...
(Monday, Tuesday, Thursday & Friday)
Want to be sure? Read our great testimonials
Learn how to cook pastries, breads and soups
Select and prepare the best fish and shellfish
Butcher common joints of meat
Cook classic French and Italian sauces
Construct modern dressings
Master the art of stylish contemporary food presentation
• Hands-on practical tuition with experienced friendly tutors
• All ingredients
• Utensils
• Aprons
• Breakfast
• Lunch
• Wine and beverages
