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All props stylist’s
own.Tartiflette &
seafood stewAll
props stylist’s own.

Tartilette

SERVES 4-6 // PREP TIME 20 MINS // COOK 1 HR 20 MINS

This Savoie dish is true winter fare, combining layers of potato, cream, bacon

and Reblochon in hearty alpine style. One for cold nights and woolly jumpers.

50 ml olive oil

½ large onion, finely chopped

2 garlic cloves, crushed

150 gm bacon, diced

50 gm pancetta, coarsely

chopped

200 ml dry white wine

7 large kipfler potatoes,

peeled, kept in water

until needed

200 gm Reblochon or Fromager

d’Anois (see note), grated

200 ml pouring cream

Green salad (optional),

to serve

1 Preheat oven to 200°C. Heat

oil in a shallow casserole over

medium heat. Add onion, garlic,

bacon and pancetta and cook

until onion is soft (8-10 minutes).

Deglaze pan with wine, scraping

base of pan. Transfer bacon

mixture to a bowl.

2 Thinly slice the potato

on a mandolin. Spread half

the potato over the base of

casserole, and, seasoning to

taste as you go, top with half

the cheese and half the bacon

mixture, then repeat layering

with remaining potato (reserve

a few slices to top the tartiflette),

cheese and bacon mixture, top

with reserved potato, then pour

cream all over the tartiflette.

Bake, covered with a lid or foil

for 30 minutes, remove cover,

press potato down into sauce,

then re-cover and return to

oven until bubbling and potato

is tender (20 minutes). Remove

lid and bake until golden on

top (15-17 minutes). Serve with

green salad.

NoteReblochon and Fromager

d’Ainois are available

from select delicatessens

and fromageries such as

Formaggi Ocello.

Wine suggestionrich late-

harvest pinot gris.➤