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23<br />
READY<br />
in 1 hour<br />
Serves 4<br />
Tartiflette<br />
This rich and cheesy potato gratin makes a fabulous warming supper.<br />
Serve with salad and crusty bread.<br />
Ingredients<br />
1kg Charlotte potatoes, halved<br />
1 tbsp olive oil<br />
2 small onions, peeled and thinly sliced<br />
1 garlic clove, peeled and crushed<br />
4 smoked bacon rashers, finely chopped<br />
100ml dry white wine<br />
100ml double cream<br />
4 tbsp crème fraiche<br />
Salt and freshly ground black pepper<br />
150g Reblochon cheese, rind removed<br />
and sliced<br />
Sprig of parsley, to garnish<br />
Method<br />
1 Boil the potatoes in a large pan of lightly salted water until just tender.<br />
Drain well, cool for 10 minutes then cut into thin slices. Preheat the<br />
oven to 200C / fan 180C / gas mark 6.<br />
2 Heat the oil in a large frying pan over a medium heat and fry the<br />
onions and garlic for 5-6 minutes, stirring. Add the chopped bacon<br />
and continue cooking until the onions are golden and tender. Pour the<br />
wine into the pan and bring to the boil. Boil until the liquid has almost<br />
evaporated.<br />
3 Layer the potatoes and onion mixture in a large square baking dish. Mix<br />
together the cream and crème fraiche and season with salt and freshly<br />
ground black pepper. Pour over the potatoes.<br />
4 Lay the cheese slices on top. Bake in the preheated oven for 25-30<br />
minutes until golden and bubbling. Serve garnished with parsley.<br />
TIP: Use any other cheese you prefer. Try mature Cheddar, taleggio or Gruyere.
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