Tartiflette is a dish from Savoy in the French Alps and from Aosta Valley. It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too. Wikipedia
Here is Hayley’s recipe and method for cooking this excellent and satisfying dish on a motorhome.
INGREDIENTS:
10-12 baby/small potatoes
1 onion halved and sliced
A couple of large spoonfuls of lardons
A couple of spoons of creme fraiche (low fat is ok if this dinner is too rich!)
A generous slug of white or rose wine
1/2 of a wheel of Reblouchon cheese (Camembert might also work)
METHOD:
Slice the potatoes to about 4-5mm and par boil them in a pan.
Gently fry the onions in a frying pan in a small amount of olive oil with the lardons, cook gently until the onions soften and the lardon fat renders a little (about 10 mins).
Add a slug of wine and stir to deglaze the pan, keep cooking to reduce the mixture until not too liquid.
Add a couple of spoonfuls of creme fraiche and stir in.
Once potatoes are slightly soft, but not mushy, drain and transfer them to a baking dish with with the onion/creme fraiche mixture. Mix together well but gently and season.
Chop the Reblouchon cheese into 2cm chunks and place on top with the rind facing upwards.
Bake in oven at about 170-180 degrees celsius for about 20 minutes until the potatoes are soft and browning, and the cheese is bubbling.
Remove from oven and leave to rest for 10 minutes – important.
ENJOY WITH:
Can be served with steak or sausages and accompanied by a green salad and cold Rose wine.
Best served with a view of Mont Blanc!
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