Stephen Adam

From haute cuisine to the Haute Savoie, welcome to my inner monologue...
#food #tartiflette #ski #snowboard #thoughts #reviews

Tartiflette

With my love of cooking really developing while working as a chalet chef, it only seemed fitting that my first post on food should be about my favourite mountain food — Tartiflette. Tartiflette involves four main components, which on their own or in this dish as tasty, so putting them together it pure cheese-covered bliss. Reblochon cheese, bacon, cream and potatoes, the only thing that could possible go wrong here is your colesterol levels!

[The trouble with tartiflette is you never remember to take a photo until after you’ve started eating, oops] Ingredients (feeds four):

  • Reblochon cheese, 1 wheel
  • Lardons, around 500grams
  • Potatoes, around 1.5kg (Maris Piper work well)
  • Shallots, 4
  • Garlic, 2/3 cloves
  • White wine, 1 glass
  • Double cream, 1 pot (I often use Elmlea)
  • Salt & Pepper to season

You may have noticed the ingredients are all a little vague in portions, but that’s because tartiflette is a rustic dish of chucking things together, so if you have a little more — or little less — of any ingrediants, don’t worry. Reblochon is the key here, so make you have enough to cover a deep dish with 0.5cm think slices. If you don’t have a deli nearby both Waitrose and — forgive me for saying this — Tescos stock it. You can use sliced bacon or pancetta instead of lardons, and most types of potato, but you really need reblochon to make this dish work. Method: Cut the potatoes into around 1 cm cubes, they can be a little bigger or smaller, but 1 cm is a good guide. Put them into a pan of cold water and bring to the boil, once boiling simmer for about 5 mins or until the potatoes are tender. While the potatoes are cooking put the lardons into a pan and cook until crisp, you will only need a small drop of oil if any at all. Once the lardons are golden add the shallots and garlic, both finely chopped and cook until soft. Once the potatoes are done, drain and put to one side, add the wine to the bacon followed by the potatoes and reduce until half the liquid is gone. Add the cream and season with plenty of pepper and a small amount of salt — thanks to the lardons you wont need much. Pour into a dish at least 5cm deep. Sliced the reblochon lengthways, around half a centimetre thick and layer onto the potatoey, baconey goodness. Put into a pre-heated oven, around 160°c/gas mark 4, for around 20/25 mins — until the cheese looks golden and good. Serve with torn up pieces of french bread and a green salad for the ultimate meal, we usually go for a bottle of Tempranillo at home, but when skiing nothing beats a bottle of Savoie Gamay!