TARTIFLETTE
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Provided by Tom Parker Bowles
Categories HarperCollins Side Christmas Casserole/Gratin Easter Potato Cheese Pork Bacon Garlic Milk/Cream Dinner Soy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the sliced potatoes in a large pan of boiling salted water for 10-12 minutes, until just tender but not breaking up. Drain and set aside.
- Meanwhile, heat the oil in a large, ovenproof frying pan (or an ovenproof dish), then add the onion and cook for 8-10 minutes until translucent. Add the pancetta and cook for another 5 minutes, then stir in the garlic. Continue on the heat, stirring occasionally, until the bacon is cooked through and the onions turn lightly golden.
- Drain off any excess fat. Raise the heat, then pour the white wine into the pan and add the bay leaf. Cook for a couple of minutes, stirring to deglaze the pan, until the wine has reduced by about a third. Add the cream and simmer until that has reduced by about a third too. Remove the pan from the heat and add the potatoes, stirring carefully to coat them with the creamy mixture - it doesn't matter if they start to break up a little. Remove the bay leaf and season the mixture to taste.
- Nestle about two-thirds of the chunks of cheese in among the potatoes and onions, then scatter the rest over the top. Transfer the pan to the oven and bake for about 15 minutes at 180°C/Gas Mark 4, until golden brown and bubbling.
- Leave to settle for a few minutes, then serve with a salad of vinaigrette-dressed Little Gems and a few cornichons to cut through the creaminess of the Reblochon.
- Enjoy with a Burgundian oaked Chardonnay such as St Véran.
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Khairjan Khairjan
[email protected]I'm not a big fan of tartiflette, but this recipe was surprisingly good. The cheese and potatoes were cooked perfectly, and the bacon added a nice flavor.
Sidiq Cumar
[email protected]This tartiflette was a hit with my family! They loved the cheesy, potatoey goodness.
Xoliswa Godana
[email protected]5 stars!
Adnan Wada
[email protected]This recipe is a winner!
Nuclear Atom
[email protected]I'll definitely be making this again.
Bryan Curran
[email protected]Delicious!
Jamie Rickman
[email protected]This tartiflette was easy to make and turned out great! The cheese was melted and gooey, and the potatoes were tender and flavorful. I would definitely recommend this recipe.
Rabin Gamer
[email protected]This is the best tartiflette recipe I've ever tried! The cheese and potatoes were cooked to perfection, and the bacon added a nice smoky flavor. I'll definitely be making this again.
Mirna Macias
[email protected]I made this tartiflette for a dinner party and it was a huge success! Everyone loved it and asked for the recipe. I'll definitely be making this again.
Rachel Flores
[email protected]This tartiflette was delicious! The cheese was gooey and melted perfectly, and the potatoes were tender and flavorful. I would definitely recommend this recipe.
Cleo Jackson
[email protected]This was my first time making tartiflette and it turned out wonderfully! The instructions were easy to follow and the dish was a hit with my family. I'll definitely be making this again.
Athuman Sankole
[email protected]I'm not a huge fan of tartiflette, but this recipe changed my mind. The flavors were perfectly balanced and the dish was incredibly satisfying. I'll definitely be making this again.
Ebunoluwa Iremide
[email protected]This tartiflette recipe is a keeper! The combination of potatoes, cheese, and bacon is divine. I especially loved the crispy cheese crust on top. Will definitely be making this again.