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Tartiflette
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Impress guests with Manu's French-inspired creamy potato tartiflette.
Ingredients:
  • 30g butter, chopped, at room temperature
  • 1kg Dutch cream or kestral potatoes, unpeeled, washed
  • 9.60 gm sea salt
  • 9.20 gm olive oil
  • 300g piece smoked bacon or speck, cut into 3cm lardons
  • 6 French shallots, peeled, sliced into thin wedges
  • 3 garlic cloves, crushed
  • 100ml white wine
  • 200ml crème fraîche
  • 100ml pouring cream
  • 5 sprigs fresh thyme, leaves removed, plus extra, to serve
  • 400g L’Artisan The Man cheese (see notes)
Instructions:
  • Preheat your oven to 200C/180C fan forced. Use half of the butter to generously grease a square 2L (8 cup) ovenproof baking dish.
  • Place the potatoes in cold water in a saucepan, sprinkle with salt, and bring to a boil over high heat. Simmer for 12-15 minutes until potatoes are almost tender but still slightly firm when pierced with a knife. Drain, let cool, then slice into 5-7mm thick pieces.
  • Heat a large frying pan over medium heat and melt the oil and butter. Sauté the bacon, shallot, and garlic until shallot is caramelized and bacon is crisp, stirring often for 10-15 minutes. Deglaze the pan with wine, scraping off any crispy bits, and simmer until reduced by two-thirds. Remove from heat and stir in crème fraîche, cream, and thyme leaves. Season to taste. Combine well.
  • Arrange half of the potato slices on the bottom of the dish and spoon over half of the shallot mixture. Repeat with the remaining potato slices and shallot mixture. Cut the cheese into 4 wedges and place them on top of the potato and shallot mixture.
  • Bake the tartiflette until the potato is tender, the cheese is melted and gooey, for 25-30 minutes. Sprinkle with extra thyme sprigs before serving.

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