London Tartiflette Food

LONDON TARTIFLETTE

Steps:

• Preheat the oven to 180°C /gas 4. Grease a large ovenproof pie dish with butter. Peel the potatoes and slice into thin rounds. Place in a large pan and cover with the milk. Add a pinch of salt and pepper and the nutmeg, and simmer on a low heat for about 15-20 minutes until they are just cooked, stirring occasionally to make sure no slices get stuck to the bottom. Stir in the cream, then turn the heat off. While the potatoes and cooking, melt the knob of butter in a frying pan on a medium heat. Thinly slice the onion and add to the pan. Snip the bacon rashers into pieces while the onion gets a cooking head start, then add to the same frying pan with the garlic. Cook for a further few minutes, then remove from the heat and set aside. When the potatoes are tender and you have added the cream, gently stir in the cooked onion, bacon and garlic. Pour the potato mix into the greased pie dish, spreading evenly. Finally, cut the cheese into slices and slot in-between the top lateral potato slices. Bake for 20 minutes until the cheese is golden and the top potatoes are crispy in bits. Serve immediately.

TARTIFLETTE

Steps:

• Peel the potatoes and boil in salted water until just tender. Drain them and when they're cool enough, slice.
• Heat half the butter and oil together in a frying or saute pan and fry the potatoes until golden. Season with salt and pepper and put them into a shallow ovenproof dish.
• Heat the rest of the butter and oil in the same saute pan and cook the lardons over a fairly high heat to colour them well. Turn the heat down, add the onion and cook it until soft and just beginning to colour. Throw in the garlic and cook for another couple of minutes. Whilst cooking add white wine, normally about 1/2 a glass is sufficient.
• Cut the reblochon into slices and trim the rind. Dot spoonfuls of creme fraiche all over the potatoes and cover with the slices of reblochon. Bake in an oven, pre-heated to 190 C, for 15 minutes. The cheese should be melted and bubbling. Serve immediately.

TARTIFLETTE

Steps:

• Cook the potatoes in boiling water until a little undercooked.
• Reserve.
• Melt the butter in a sauté pan and gently cook sliced onion and lardons, without letting them brown.
• Slice the potatoes thickly, add them and continue to cook gently for 10 minutes.
• Add the white wine and allow to reduce.
• Season with salt and pepper.
• Preheat the oven to moderately hot, butter a gratin dish, and put the potato mixture in it.
• Pour over the cream.
• Place the cheese on top and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes.
• Serve with a lightly dressed green salad.