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Tartiflette (cheese & potato bake)
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
French Alps winter comfort dish.
Ingredients:
  • 1kg pontiac potatoes, peeled, roughly chopped
  • 50g unsalted butter
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp chopped thyme leaves
  • 200g piece speck* or pancetta, cut into 1cm cubes
  • 125ml white wine
  • 200ml thickened cream
  • 250g reblochon* or raclette* cheese, grated
Instructions:
  • Preheat the oven to 200°C for the perfect baking temperature.
  • Add the potato to a large pot of cold salted water. Bring to a boil over high heat and cook for 3 minutes. Drain thoroughly.
  • In a large frypan over medium-low heat, melt butter until bubbling. Cook onions until soft and translucent, about 5 minutes. Add garlic, thyme, and speck or pancetta, cook for another 5 minutes. Finally, mix in wine, cream, potato, and reserve some cheese for topping.
  • Pour the mixture into a spacious baking dish and sprinkle the remaining cheese on top. Place a sheet of parchment paper to protect the cheese, followed by a layer of foil. Bake for 20 minutes, then uncover and bake for an additional 20 minutes until the dish is bubbling and golden brown.

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