Tartiflette

Name: Tartiflette
Ingredients: 1 tbsp olive oil; 2 kg (4 lb 8 oz ) Desiree potatoes, scrubbed and skins left on; 500 g (1 lb 2 oz ) thickly sliced pancetta, cut into small cubes; 2 large onions, finely sliced; 1 small glass white Savoie wine or similar dry fruity white wine; 1 small glass white Savoie wine or similar dry fruity white wine; 1 x 1 kg (2 lb 4 oz) Abbaye de Tamié cheese, or 2 Reblochon, rind removed if dry and cut into long slices; 1 large garlic clove, peeled; 50 g (1¾ oz ) unsalted butter; 1 x 1 kg (2 lb 4 oz) Abbaye de Tamié cheese, or 2 Reblochon, rind removed if dry and cut into long slices; 125 g (4½ oz ) Parmesan, grated; 125 g (4½ oz ) Comté, grated

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

This hearty winter dish is perfect for a family lunch with a green salad on the side.

Ingredients

2 kg (4 lb 8 oz ) Desiree potatoes, scrubbed and skins left on
1

Lunch
Gluten-free
Winter

Method

Steam or boil the potatoes for 15–20 minutes until cooked all the way through but not falling apart. Drain the potatoes, then peel them and cut into 1 cm (½ in) thick slices. The potatoes should not crumble, but don’t worry if some do; set to one side.
Heat the oil and sauté the onions for 5 minutes until golden. Remove from the pan with a slotted spoon and set