Let Skibug transport you to the Alps…
Let Skibug help you get in the mood for your catered ski holiday with this easy and delicious ‘Taste-of-the-Alps’ recipe.
As you ponder about all those things you love about your skiing holiday, sampling delicious local specialities on your chalet hosts’ night off must be high on your list.
Gearing up for this winter’s catered ski holiday in the French Alps?
Tartiflette is synonymous with the Savoie region of the Alps. This multinational area encompasses parts of France, Italy and Switzerland and includes the well-known resorts of Les Arcs, La Plagne and the Three Valleys (as well as some lesser known Ski areas such as Sainte Foy).
Not for the faint hearted or cholesterol-phobic, this is indeed a seriously indulgent teatime treat, combining all those Savoyard staples – cheese, potatoes and bacon with a splash of cream for good measure! Reblochon, the Savoie cheese which make this dish so special, can be purchased in most good cheesemongers and deli’s throughout the UK as well as some larger supermarkets. Try to get hold of a ripe one, or buy it a few days before using it.
This dish might not have the history of other regional alpine classics such as raclette and fondue; it was developed in the 1980’s by a marketing team as a way of boosting sales of Reblochon cheese. Tartiflette is perhaps not as traditional as some mountain restaurateurs’ would have you believe, but it is wonderfully tasty and deliciously simple to make so why not give it a go?
…And unlike its cheesy contemporaries, this dish requires no specialist equipment.
NB: To make a vegetarian version; substitute the bacon for sliced mushrooms. Don’t forget to check the seasoning since the bacon contributes a substantial amount to salt to this dish.
Ingredients (serves 4-6)
1.2kg peeled potatoes (preferably a waxy variety)
200g bacon lardons (or smoked bacon cut into strips)
1 medium onion sliced
100ml double cream
1 ripe whole Reblochon
Butter or oil for frying
Preheat oven to 180 °C.
Boil the potatoes in salted water for about 20 minutes until just tender. Drain and allow to cool before cutting into thick (1cm) slices.
Gently fry the onions in the butter or oil until soft before adding the bacon and cooking on a medium heat until the onions have browned a little.
Butter a large ovenproof gratin dish. Layer half the potatoes in the bottom of the dish, cover with the onion/bacon mixture and layer the rest of the potatoes on top. Season with pepper and pour over the cream.
Slice the Reblochon cheese in half, horizontally so you end up with two disks. Place each disk, skin side up on top of the potatoes, cover with foil and bake in the oven for 45 minutes. Remove the foil, and grill under a hot grill for a further 10 minutes or until the top is bubbling and browned.
Serve with a fresh green salad and a crisp white wine (Apremont from the Savoie Valley… if you can get it!).