Tartiflette is a French dish from the Savoy region. It originated in the valley of Aravis, home of reblochon cheese. It is not, however, a traditional dish and was, in fact, invented and launched only in the 1980s by the Reblochon trade union in an attempt to increase sales of the cheese.
50 ml olive oil
½ large onion, finely chopped
2 garlic cloves, crushed
150 gm bacon, diced
200 ml dry white wine
7 large kipfler potatoes, peeled, kept in water until needed
200 gm Section 28 Monte Rosso
200 ml pouring cream
Green salad (optional), to serve
- Preheat the oven to 200°C.
- Heat oil in a shallow casserole over medium heat.
- Add onion, garlic, bacon and cook until onion is soft (8-10 minutes).
- Deglaze pan with wine, scraping base of pan.
- Transfer bacon mixture to a bowl.
- Thinly slice the potatoes on a mandolin.
- Spread half the potatoes over the base of the dish, and, seasoning to taste as you go, top with half the cheese and half the bacon mixture, then repeat layering with potato, cheese and bacon mixture, top with reserved potato, then pour cream all over the tartiflette.
- Bake, covered with a lid or foil for 30 minutes, remove cover, press potatoes down into sauce, then re-cover and return to the oven until bubbling and potatoes are tender (20 minutes).
- Remove the lid and bake until golden on top (15-17 minutes).
- Serve with green salad.