Slice the potatoes thinly.
Tartiflette recipe
We LOVE Tartiflette. It's one of our favourite dishes on our Winter Ski Holiday menu and something our guests always look forward to as well. While we're all social distancing and staying at home, why not make your own Tartiflette and bring back fond memories of the French Alps. Delicious lardons, cream and cheese.... we're drooling already! One of our chefs, Steve, shares his recipe for the dish (see video guides below).
To make the dish you will need:
Ingredients
1 kilo potatoes sliced
2 medium onions sliced
1 large clove garlic
300g smoked lardons
250ml double cream
250ml milk
500g Robluchon cheese or Tartiflette cheese
Sprinkle of nutmeg
Freshly ground black pepper
Method
- Fry the lardons in a little oil
- Sweat the onions very slowly in a knob of butter
- Bring the sliced potatoes to a simmer very slowly in a saucepan with the milk, cream, freshly ground black pepper and a sprinkle of nutmeg.
- Simmer for 20 mins.
- Combine all the ingredients in the saucepan and gently simmer for 10 mins.
- Layer half the potato, lardon and onion mixture in an oven proof dish, slice the cheese and place half in the middle of the mixture and half on the top.
- Bake for 30 mins until golden brown in a moderate oven.
- Serve with fresh salad leaves.
Enjoy!
Fry the lardons in a little oil and sweat the onions very slowly in a knob of butter.
Bring the sliced potatoes to a simmer very slowly in a saucepan with the milk and cream.
Add freshly ground black pepper and a sprinkle of nutmeg. Simmer for 20 minutes.
Combine all the ingredients in the saucepan and gently simmer for 10 minutes.
Layer half the potato, lardon and onion mixture in an oven proof dish, slice the cheese and place half in the middle of the mixture and half on the top. Bake for 30 mins until golden brown in a moderate oven.
Serve with fresh salad leaves and tuck in!
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