Friday, 22 October 2021

Tartiflette

Tartiflette is typically a dish from Savoy in the French Alps and from the surrounding Aosta Valley. It is made with thickly sliced potatoes, reblochon cheese, small cubed lardons/lardoons and sliced white onions. A splash of white wine can be added to the dish.

The tv series I love Cheese inspired me to prepare baked potatoes this way.

It was one of the best baked potatoes I have ever eaten!




Green onions and chives added instead of garlic scrapes and onions.








Serves 6

Preheat the oven to 350F/180 c degree 


1.5lb/650gm baby potatoes, scrubbed and washed in warm water

2/3 lb / 300 gm lardons or pancetta cubes 

12 roughly chopped green onions

3 garlic scrapes if in season - or a clove of garlic

3/4 cup whole milk OR sweet white wine like muscato

2/3 lb /300 gm reblochon, chopped into cubes

salt pepper to taste

3 oz / 85 gm salted butter

Smashed potatoes

In a baking tray lined with parchment, roast the baby potatoes in oven for 45 minutes until they are tender. Remove and 'smash' adding little bits of butter all over. Very lightly salt these.

Tartiflette

In a pan saute` the bacon on a low so the bacon releases the fat and still remains soft. Add the green onions and the finely chopped garlic scrapes adding a dash of butter continue to saute` for a few minutes. 

Remove into a 13 x 9 baking dish. Rub this with a clove of garlic all over. 

Place half the reblochon cheese all over. Sprinkle it with freshly ground melange of peppercorns - pink, green, white and black. Place all the prepared smashed potatoes  Place the remaining reblochon cheese. Pour the milk over. 

Bake for 35 minutes until golden and crusty on top. Serve immediately. 

Tips 

Substitute a sweet white wine like Muscato instead of the milk if you prefer.

While traditionally bacon is used in France it can be substituted with duck, or smoked turkey bacon or a smoked sausage as a variation. 

Garlic scrapes are these tube like garlic which grow before the bulbs. They are fairly hard, hold their shape when cooked and pungent to the taste. The tips both at the top and the bottom are tough and can be discarded.

in season fresh green garlic can be substituted. Alternatively simply rub a clove of garlic all over the serving dish before adding the rest of the ingredients.


My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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