Tartiflette

By Tuesday, December 18, 2012

Tartiflette is one of my favourite French bistro meals, so my recent trip to Lyon was the perfect excuse for me to try out this hearty street food. I saw a lot of street stalls selling different variations of Tartiflette with some deciding to mash the potatoes and others choosing to slice them. The picture below shows off the best attempt I found during my stay. Using this as an inspiration, I made my own Tartiflette in my sister's apartment using the layering principle instead of crushing the potatoes. This gave it a bit more texture, as I found that mashing the potatoes left the Tartiflette a bit stodgy. I also baked the Tartiflette, instead of frying, which is what all of the street stalls chose to do, in order to keep their ingredients warm. Albeit Tartiflette is not terribly healthy, it does works wonders on a cold day. When cooked, the Reblochon melts and turns into a sauce, coating the potatoes and lardons. This dish is perfect for a cold winter's day, as it requires very little effort, and tastes absolutely delicious, warming and cheering you up in an instant! 



You will need:

500g potatoes
1 kg Reblochon wheel 
250ml milk
200g lardons
1 shallot (finely diced)
2 garlic cloves (finely diced)
Salt
Pepper



Preheat the oven to 190 degrees/ gas 5. Begin by peeling and cutting the potatoes into 2cm slices. 



Pour the milk into a large saucepan, and warm on a medium heat. Keep the milk just below boiling to prevent it from burning. Once warmed, add the potato slices and heat for around 10 minutes, until cooked through.




Heat a drop of olive oil in a large saucepan and add the lardons. Fry for a few minutes and then add the garlic and onion. Cook for a further 2-3 minutes, until the lardons get a bit of colour. Take off the heat and leave to one side.




Slice the Reblochon into thin slices and leave to one side.



Begin layering the potatoes in a small roasting tin. Sprinkle half of the lardons over and then cover with slices of Reblochon.







Repeat this process once more, then top with the remaining slices of Reblochon.



Place in the oven for 25-30 minutes until the cheese has melted and become golden and crispy. Serve immediately and enjoy!






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