Polly

Writings and Witterings

And Now For Something Completely…

25 Comments

…different at least from me, on my blog.  Maybe you’d like to try out some of my favourite recipes?  To test the water, as it were, I’m blogging one of our family favourites today.  Tartiflette is great with a green salad and chunky slices of crusty bread to soak up the juices!  Depending on comments—or lack of—I’ll put other favourite recipes on from time to time 🙂

tartiflette www.kusinera.com

Tartiflette – acknowledgement to http://www.kusinera.com

Recipe: Tartiflette

Tartiflette is the perfect dish for almost anytime. Here’s a great recipe adapted from Sarah Woodward’s The Food of France.

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—it’s available from all good delicatessens in the UK and from larger supermarkets.

Tartiflette

An indulgent dish—it’s important to use a ripe Reblochon cheese.

Serves 4

5 or 6 medium-sized potatoes
2 large white onions, peeled and diced
2 thick rashers of streaky bacon, sliced (I add a 150g pack of pancetta cubes too!)
25g butter
1 garlic clove, peeled and cut in half
Sea salt and freshly ground black pepper
1 ripe Reblochon cheese

Preheat 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 onions 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 cut 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 180°C/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.

 

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25 thoughts on “And Now For Something Completely…

  1. Mmmmm. I should not have read this whilst feeling peckish. :-/

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  2. It looks lovely indeed! My mouth is watering lol! Thanks for sharing Polly xox

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  3. That sounds delicious, Polly! I’ll have to give it a try sometime.

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  4. Can you use a different cheese if you can’t get hold of that? God, it looks gorgeous… 🙂

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    • heh-heh … G says ‘no’ is the answer, Holly! He’s not exactly wrong, whilst you shouldn’t have any trouble getting hold of Reblochon in Worcester UK, and you can use Camembert or Brie if you really have to – the thing is that the whole ambience of the dish then differs from ‘the real thing’ as the flavours of these cheeses are very different, which you, as a cheese connoisseur, will appreciate.

      You’re right … it is gorgeous 🙂

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  5. This looks fantastic. I’ve printed it out to try. And I won’t even ask about the calorie count. 🙂

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  6. Love this, Polly! Love the idea of sharing new foods 😀 I’m printing it out and trying as well 😀

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  7. We live in Tartiflette land in Haute Savoie, so you can imagine how much we eat this in winter. The best ones are made at the local boulangeries, who pop it at the bottom of the bread oven for a very slow baking process. It’s ready for pick-up in the evening, just as you’re ready to dress the salad and pop open a nice bottle of wine!

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    • Ah, Marina, how wonderful – a good reason to visit Haute Savoie if ever one were needed. Tell me, is it always Reblochon cheese that is used in this recipe?

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      • Theoretically yes, but any similar melty cheese with rind could do the trick, or cheese for raclette. I like the rindy bit best of all, it floats nice and yellow on top of the bake. Kills your arteries probably. Oooh, you’ve made me hungry, although I’ve just had supper!

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  8. I made it! Didn’t look as beautiful but it was inhaled ~Deborah 🙂

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    • Yay! Good for you Deborah! You’re the first to say you’ve done it … know what you mean about it not looking so beautiful, I find that mine get better as time goes on, a little longer in the oven, a smattering of parmesan on the top for extra crispness perhaps – as you say not the most glorious looking dish – but the flavour … ahhhh the flavour … so glad you’ve tried it 🙂

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  9. I would love to try this. Thank you. I’ll let you know how it turns out.

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