TARTIFLETTE

From the book 'Potato by James Martin'. "This classic dish comes from Savoy in the French Alps, and it’s often served to skiers. I don’t do skiing – the thought of flying down a hill on two planks of wood just doesn’t float my boat – but having said that, this dish is bloody delicious. You must use Reblochon cheese, which can be identified by the small green dot in the centre of the whole cheese."

Cooking PotMETHOD

  1. Preheat the oven to 200°C (180°C fan)/400°F/gas 6.

  2. Cook the potatoes in boiling salted water for 15–20 minutes. Drain, leave to cool and then slice.

  3. Melt the butter in a flameproof, round ceramic dish and fry the potatoes for 5–8 minutes until crisp. Remove and set aside. Add the lardons to the dish and fry for a few minutes, then add the onions and garlic and sauté for 5 minutes. Season, then deglaze the dish with the wine and pour in the double cream.

  4. Remove the dish from the heat and layer the onion and lardon mixture with the potatoes and Reblochon. Bake in the oven for 30 minutes.

  5. Serve and enjoy!

Recipe credit from book: POTATO: Baked, Mashed, Roast, Fried by James Martin (Quadrille, £23) Photography: John Carey

What you will need

Serves: 6

Preparation: mins

Cooking: mins

500g Anya potatoes
50g butter
125g lardons
2 red onions, finely sliced
3 garlic cloves, crushed
75ml dry white wine
120ml double cream
500g Reblochon, sliced
Sea salt and freshly ground black pepper

BACK TO RECIPES

KEEP IN TOUCH WITH US

SIGN UP, AND JOIN US FOR NEW RECIPES, IDEAS AND INSPIRATION