This dish owes its origins to the Reblochon cheese trade union in the 1980s, who integrated it into every ski lodge menu so successfully everyone now thinks of it as a classic. If you cannot get hold of Reblochon you could use another firm washed rind cheese for this hearty main, or a pungent melting cheese like Fontina or Raclette – just don’t tell the union!
This is comfort food at its finest! Be transported to the snowy mountainside with this cheesy tartiflette recipe.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Cal/Serv:
643
Ingredients
1 .2kg new/waxy potatoes, we used Charlotte
250 g smoked bacon lardons or diced pancetta
1 large onion, finely sliced
175 ml white wine, such as Chenin Blanc or Vouvray
1 garlic clove, crushed
200 ml crème fraîche
400 g Reblochon cheese, cut into 2cm pieces
To serve, optional
Green salad
Cornichons
Directions
Step 1Cook the potatoes in a large pan of boiling water for 15-20min, until just tender. Drain well, rinse briefly under cold water and set aside to cool.
Step 2Meanwhile, heat a medium frying pan over medium heat and fry the lardons/pancetta until they are beginning to turn golden. Using a slotted spoon, lift the lardons/pancetta into a bowl.
Step 3Add the onions and a pinch of salt to the pan, lower the heat and cook gently for 10min, until softened. Turn up the heat and cook until the onions are turning golden.
Step 4Return the lardons/pancetta to the pan along with the wine and garlic. Bring to the boil and bubble for 5min, or until most of the liquid has evaporated. Set aside to cool to room temperature, then stir in the crème fraîche and some seasoning.
Step 5Preheat oven to 200°C (180°C fan) mark 6. Slice the cooled potatoes into bite-size pieces, then transfer 1/2 to the base of a 2.5-3 litre ovenproof serving dish. Top with 1/2 the crème fraîche mixture, followed by 1/2 the cheese. Repeat layering once more.
Step 6Cook in the oven for 20-25min, or until golden and bubbling. Leave to rest for 5min before serving with a green salad and cornichons, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
