Potato Tartiflette

Potato Tartiflette - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Simple Two Cheese Potato Delight

The most enjoyable potato dish you will ever taste.

If you’re a potato lover then this is truly hard to beat for deliciousness.

Tartiflette originated in the French Alps and tends to be rich and tasty for those colder climates. Like a fondue or a raclette, this recipe has a lot of cheese, so you’d better be a cheese lover too!

Traditionally this recipe is made with a French cheese called Reblochon. I’ve altered the recipe as it’s not always and easy cheese to find in other countries, of course if you find it, then simply use that instead. I used two cheeses, a Camembert to give you the strong flavour similar to Reblochon and the Fontina for that gooey melting cheese the Reblochon has.

For the potatoes, usually waxier ones are better however you can use any potato you like. Starchier ones are more likely to fall apart when cutting them if over cooked. Enjoy my simple two cheese Tartiflette recipe.

Ingredients

1kg potatoes
1 camembert cheese (9oz -250g)
1 Fontina cheese (9oz -250g)
7oz -200g bacon
2-3 brown onions
7oz -200g crème fraiche
Nutmeg (freshly grated)
1 glass dry white wine
Salt and pepper

Steps

Step 1
Cook potatoes in salted cold water, once cooked, refresh in cold water to cool a little.
Step 2
Cut bacon into lardons, cook until slightly crispy.
Step 3
Slice the onion and add to the bacon, mix and sweat the onion before it starts to brown. (If bacon is too lean, add a little olive oil).
Step 4
Deglaze with white wine, add salt, pepper and grated nutmeg. Turn off heat, add the crème fraiche. Mix well, set aside.
Step 5
Peel the refreshed but still warm potatoes and slice medium thick.
Step 6
In an oven proof baking dish, line the bottom with half the bacon/onion mixture. Add a layer of sliced potatoes (half). Add the remainder of the bacon/onion mixture on top of potatoes, spread evenly. Add another layer of potatoes (remaining).
Step 7
Cut the fontina cheese in wedges and place on top of potatoes. Enough to cover evenly spread. Split the camembert in half and place the skin side up on top of potatoes. Bake in preheated oven at 180C for 40 minutes or until cheese has melted and started to brown.
Step 8
Leave to cool 20 minutes before serving.

Serve with a crisp mixed green salad and cold meats such as smoked hams and salami. Drink a crisp dry white and perhaps finish with a Génépi!

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