Tartiflette
By Ocado
Published on 13 February 2024
Whip up this indulgent tartiflette recipe from food writer Claire Thomson and pretend you are off skiing. Such an easy dish, and an absolute classic, ski lodge or no ski lodge, made with simple ingredients all cooked to decadent, wintry perfection. Perfect for a cosy family dinner or go all out and pick up some cured meats and cornichons for supper with friends. Serve with a fresh green salad tossed with a sharp dressing to cut through all the tasty cheese. Reblochon is the classic cheese of choice, but it's just as terrific with camembert, if you'd prefer. Looking for more family-friendly recipes? Look no further.
Time and servings
1 hr 10 minsTotal time
4Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 1 kg small waxy potatoes, peeled and halved or quartered
- 4 tbsp olive oil
- 130g lardons, bacon or pancetta
- 1 tbsp butter
- 1 large onion, peeled and finely diced
- 2 garlic cloves, peeled and whole
- 100ml dry white wine
- 200ml single cream
- 1 reblochon, halved to make 2 circles
- 2 thyme sprigs, to garnish
- 1 little gem lettuce, leaves separated or chopped
- 1 tbsp red wine vinegar
- 50g walnut halves
Method
Step 1
Tip the potatoes into a pan of boiling salted water over a high heat and cook for 10 mins, or until just tender. Drain and set aside. Heat the oven to 190°C/ 170°C fan/ gas 5.Step 2
Meanwhile, heat ½ tbsp olive oil in a large ovenproof frying pan over a medium high heat and fry the lardons until the fat begins to render. Tip in the butter, onions and garlic cloves, stir well then reduce the heat slightly and cook until everything is golden.Step 3
Pour over the wine and bubble away until the liquid has reduced by half.Step 4
Reduce the temperature then pour over the cream and gently simmer until it has thickened slightly.Step 5
Pour the sauce mixture into a large jug and set aside. Wipe out the pan and add ½ tbsp olive oil to the pan and return to a medium high heat. Toss in the potatoes and fry for 2-3 mins, until they’re slightly golden. Season well with freshly ground black pepper and a pinch of sea salt.Step 6
Pour the onion and cream sauce over the potatoes and top with the cheese halves.Step 7
Top with the fresh thyme sprigs and cook for 30 mins, or until bubbling away and lightly golden. For a little extra colour pop this under a hot grill for a few mins before serving.Step 8
Meanwhile, tip the lettuce into a serving bowl then pour over the vinegar, remaining 2 tbsp oil, some freshly grated black pepper and a pinch of flaky sea salt and toss together. Sprinkle over the walnuts and set aside until ready to serve.Step 9
Serve the bubbling hot tartiflette with the salad and pretend you’re on the slopes.