A mouthwatering (whole) baked cheese recipe, surrounded by roasted pototaes, smokey bacon lardons and creamy, comforting sauce from Lizzie Kamenetzky's Winter Cabin Cooking:
"One of the most iconic mountain recipes, tartiflette is beloved by skiers and non-skiers alike. Melting Reblochon cheese smothering firm, waxy potatoes makes this a bubbling dish of heaven.
Traditionalists would insist that the dish contains just cheese, potatoes and bacon, but I like to add a good glug of cream, which loosens the dish and gives it extra-creamy depth."
Best served bubbling, with an array of pickled onions, gherkins and charcuterie!
I N G R E D I E N T S
1 kg large waxy potatoes, unpeeled
A knob of unsalted butter
200g smoked bacon lardons
1 garlic clove, thinly sliced
75ml dry white wine
200ml double cream
300g Reblochon cheese, thickly sliced
Sea salt and ground black pepper
M E T H O D
Preheat the oven to 190°C (375°F) Gas 5. Cook the potatoes in a pan of boiling salted water for 10–12 minutes, until just tender. Drain, thickly slice and set aside.
Heat the butter in a frying pan and fry the lardons until starting to crisp. Add the garlic and wine and bubble until the wine is almost gone. Season, remove from the heat and stir through the cream and potato slices.
Layer the potato mixture with most of the cheese slices in a large ovenproof dish, pouring over any remaining cream from the pan at the end, before topping with a final layer of cheese.