Tartiflette

Rich and cheesy and loaded carbs this rustic dish seems as much a traditional part of the alpine landscape as log cabins and pine trees.

Potatoes, cream, bacon and cheese – simple farmhouse fare for the fired and hungry.

It was with surprise whilst I was doing a bit of research for the true authentic recipe that I couldn’t find it in all the classic places.

No mention from Ann Willan nor Elizabeth David.

Patricia Wells in the excellent Bistro cooking has a recipe for Pommes de Terre Comtoises, a dish with potatoes, ham and cheese, Gruyère in this recipe.

On further searching the reasons are interesting.

The tartiflette is a marketing creation from the 1980s. likley to be derived from the language of Savoie and Haut Savoie the local dialect for potato being “tartiflâ ”

In the 1980s Union Interprofessional Reblochon, the local cheese consortium promoted the dish to promote their cheese.

It’s not dissimilar to other dishes from the mountains regions.

Potatoes (gratin) Daupinois, Gratin Savoyard, Swiss raclette and tortino di patate alla Valdostana from across the border are in the same family

I’m guessing if you want to make a “traditional” Tartiflette than Reblochon should be your choice but the combination of lardons, sweet soft onions, potatoes partners with many different cheeses.

I think just as the cheese makers of Reblochon created their own version, so can anybody.

My Recipe:

Parboiled potatoes (Ratte are the variety from Savoie, but most are good

• Bacon lardons or chopped ham
• White Onion, sliced
• Garlic crushed
• Butter
• Double cream
• Cheese (Reblochon or rinded cheese)

Slowly sweat the onions in the butter until transparent and golden. Add the crushed garlic and heat through, cover in double cream and keep warm.

Fry the bacon lardons/ham chunks.

Slice the potatoes into 1/2 cm slices.

Butter a casserole/oven dish.

Stack up layers of potato, onion cream mix and cheese. For the top have slices of the cheese with the rind.

Put in an oven at 150 C for 30-45 mins until the whole thing is bubbling and the melted cheese on top blistering.

Have plenty of wine (or tea) to wash it down. Apparently a gastric cheeseball is a risk if you don’t!