This is a classic French bistro dish which I fell in love with when I lived in the Alps for a season. Traditionally it uses Reblochon cheese, which is a Savoie speciality, and is definitely worth sourcing! The recipe and method itself is very simple, with few ingredients, yet it produces a filling dish which needs only a crisp green salad (and some wine!) as an accompaniment.
- 2 handfuls pancetta (or chopped smokey bacon - generous handfuls)
- 1 reblochon cheese (halved crossways along its equator - basically you want the top or the bottom half, round with the crust still on but a good bit of the gooey centre attached - those in the know eat the crust, it's t
- olive oil
- freshly ground pepper
- 1 splash of white wine (optional)
- 6 medium potatoes (waxy, sliced fairly thinly - I don't bother to peel them, it's been drilled into my head by my mother that the skins are good for you and anyway, I tend to choose pretty red-skinned potatoes)
- 2 onions (sliced into half-moons)
- 2 cloves crushed garlic
Tartiflette is a community recipe submitted by leiladukes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Note: there is no one definitive recipe for tartiflette, although rural French villagers will argue otherwise, that theirs is the 'proper' way! I've eaten it this way in layers, or with diced potato that is added to the bacon and onion in the frying stage, then topped with cheese and baked, and also with the cheese added to the frying pan and melted down for an even easier, one-pot meal. I prefer it this way as it's like a pie, but feel free to experiment: as long as you have the base of potatoes, onions, lardons and reblochon you will evoke the taste of tartiflette regardless of how you choose to combine the ingredients.