9 April 2013

Tartiflette

I never have a problem deciding what sort of food is appropriate. Except for Saturday lunch. For some reason Saturday lunch really throws me off and, unless its suitable weather for a rare roast beef salad with lots of bread and cheeses, I never have any idea what to cook. I asked my family for inspiration and tartiflette came up as an option served with salads and bread and something nice for pud. Then a neighbour came round offering us half a Reblouchon, she'd bought some in a 3 for 2 offer and was going to be away before they'd have a chance to eat it all. So that sealed the deal. Tartiflette it would be, even though, I was slightly scared of it.

I was wrong to be scared of it - it's incredibly easy to do and is happy to be made up and then just sit about a bit waiting to be cooked. And it tastes divine and is perfect for Saturday lunch or indeed week day supper. There are lots of recipes hanging around so this is mine!

Tartiflette
Serves 4-6

1.5kg potatoes (I like Vivaldi for this)
1 Reblouchon
1 clove garlic
400-500g bacon lardons
300ml creme fraiche
salt and pepper

I use a fairly small but deep rectangular roasting dish for this. Pre-heat the oven to 200C/400F/Gas Mark 6.

1. Butter your dish and rub it with garlic. I tend to smash the garlic a bit to get the skin off so I then leave bits of smashed garlic in the bottom of the dish.

2. Boil a pan of water, add a good pinch of salt and then cook the peeled potatoes until they are just done. Drain them and leave them to cool.

3. Fry the lardons for 2-3 minutes and put to one side.

4. Slice the cooled potatoes into slices (about 1 cm thick) and put one layer of them, using about

half the potatoes in the bottom of the dish.

5. On top of the potatoes sprinkle the lardons and then cover with creme fraiche.

6. Sprinkle with salt and pepper, not too much salt as the lardons will be quite salty.

7. Add the rest of the potatoes as a top layer an then slice the Reblouchon in half and lay on the top skin side downwards.

Tartiflette pre-cooking
8. Cook in the pre-heated oven for 20-25 minutes or until the top is sort of gooey and golden... and looks done.

Just remembered to get a photo as it was being served

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