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Tartiflette

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Tartiflette

If you can't get hold of Reblochon, try using Crémier de Chaumes, Epoisses or even a mature Irish Ardrahan. Remove any tough rind.

Preparation time:
25 minutes
Cooking time:
1 1/2 hours plus resting
Total time:
2 hours 10 minutes 60 minutes 60 minutes 10 minutes
Serves:
 4 - 6

Ingredients

  • 50g unsalted butter, softened
  • 175g bacon or pancetta, cut into 1cm lardons
  • 250g cup mushrooms, sliced
  • 1kg waxy potatoes, such as Cara, peeled and sliced to a 3mm thickness
  • Salt and freshly ground pepper
  • 250g Reblochon cheese, cubed
  • 568ml carton double cream

Method

  1. Preheat the oven to 150°C/gas 2. With half the butter, grease a shallow baking dish, about 25 x 30cm.
  2. Heat a frying pan over a medium-high heat. Add the bacon. Sauté for about 5 minutes until crisp and brown. Remove with a slotted spoon and drain on kitchen paper.
  3. Pour off all but 1 tbsp of the bacon fat. Return the pan to the heat and add the mushrooms. Sauté for about 5 minutes. Season.
  4. Toss the potato slices with salt and pepper. Arrange half in a layer in the dish. Sprinkle with the bacon and mushrooms. Top with half the cheese, season again (remember the bacon is salty already). Top with the remaining potatoes. Pour enough cream over the top to just cover the potatoes - you may not need it all. Dot with the remaining butter.
  5. Bake for about 1¼ hours, or until the potatoes are tender. Dot with the remaining cheese, and return to the oven until brown and bubbling (about 15 minutes). Remove from the oven, cover with foil and leave for 10-15 minutes before serving.

Comments and images

Average user rating 2 stars out of 5

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cookingcate

cookingcate 27 October 2011 16:01

We decided to visit the new Waitrose in Canterbury to buy the ingredients for this recipe - what a huge disappointment! They didn't have pancetta, didn't know what Rebluchon was (we eventually found it - they didn't have the alternatives though) - we were told in a rather off-hand manner that they hadn't been open long (3 weeks) so didn't have everything. I wasn't impressed - nor with the customer service or the prices! I'm staying with Sainsburys!

chocoholic85

chocoholic85 11 August 2011 18:41

I prefer a traditonal tartiflette without the mushrooms. I worked as a chalet girl and I would really look forward to the night of the week when tartiflette was served to see the recipe I used www.squidoo.com/tartiflette-savoyarde

pepper44

pepper44 04 April 2010 14:36

Mushrooms are a good addition to this dish. The recipe I first followed, from this website a few weeks ago, started by sauteing a large sliced leek in butter then adding the lardons. This adds a bit of colour to the dish too. I added sauted mushrooms as a midlayer together with a layer of thinly sliced cheese. It was delicious, but will try with the cheese halved on top next time.

chezqui

chezqui 21 March 2010 16:25

Wow, I never saw cream or ceme fraiche added. The Reblechon normally sits on top (halved horizontally) complete with it's rind. That way, when the cheese melts through the potatoes the rind is left on top. Delicious. It also proves that a Relechon was used and not just any cheese scraps. i think I'll cook that tonight ;)

JerseyCream

JerseyCream 15 March 2010 19:57

I agree with the first poster. I've just come back from the Savoie region. Whilst I only indulged in the Tartiflette twice whilst I was there it appeared somewhere on the table most times we ate out. I didn't spot any mushrooms! I can't imagine they would spoil it though. I'll have a go at the recipe and see how I get on!

sporteus

sporteus 05 March 2010 12:23

I don't agree with the previous comment about mushrooms. I had my most delicious tartiflette yet at a rmountain restaurant in the Haute Savoie. Wild mushrooms had been added and the flavour was superb.

jrhartley

jrhartley 08 January 2010 17:49

Mushrooms are not usual in a traditional tartiflette - at least not in Haute Savoie. Normally you would also be advised to par-boil the potatoes (the chef at the best cheese restaurant near me in Sixt recommends Charlotte potatoes for his tartiflettes) before layering them up with bacon and onions and creme fraiche. Top off with the tartiflette chopped across (so it remains a disc) and then pour a glass of white wine (something acidic like an Apremont or an Alsace) over the top to infuse whilst cooking. Serve with a green salad and charcuterie and finish the rest of the white wine.

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2 stars out of 5

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This recipe was first published on Waitrose.com in November 2002