Tartiflette Recipe Mary Berry

CREAMY TARTIFLETTE

Steps:

• Peel and thickly slice the potatoes into about 1.5cm slices. Boil them in salted water for 6-8 minutes until just tender, then drain.
• While the potatoes are boiling, heat the oil in a large frying pan. Fry the onion over a medium heat for 5 minutes until it becomes transparent. Add the bacon to the pan and carry on frying for 5-7 minutes, stirring occasionally, until the onion turns lightly golden. With a slotted spoon, remove the onions and bacon from the pan to a bowl, leaving as much fat in the pan as possible.
• Heat the grill to high. Add the potatoes to the pan and brown briefly in the fat. If your potatoes are on the floury side they may break up or stick a bit, but this isn't a problem, just keep everything moving and avoid too many burnt bits. Return the onions and bacon to the pan and lightly mix everything together.
• Nestle the chunks of cheese among the potatoes and bacon then drizzle with the cream. Sprinkle with the chilli, if using, then evenly scatter over the breadcrumbs. Protect the pan handle with foil if necessary and grill for 5 minutes, until lightly browned and just on the point of bubbling.
• Transfer to plates with a wide spatula - no hurry, the dish will not spoil - and savour with a glass of wine.

MARY CADOGAN'S TARTIFLETTE

Steps:

• Preheat the oven to 220C/Gas 7/fan oven 200C. Peel and thickly slice the potatoes, then boil in salted water for 8-10 minutes, until just tender. Drain.
• Chop onion finely and fry in 25g/1oz butter and a drizzle of olive oil for 5 minutes. Snip bacon into pieces with scissors and add to the pan; stir well and cook for a further 5 minutes, until the onion and bacon are lightly coloured.
• Chop cheese into chunks, rind and all. Layer half the potatoes in a 1.5 litre/2¾ pint buttered ovenproof dish and scatter over half the onion, bacon and cheese. Lightly season with salt and pepper. Repeat layers, then pour cream evenly over the top and bake for 10-12 minutes until golden. Rest for 5 minutes and then serve with a salad.

TARTIFLETTE

Steps:

• Drop the sliced potatoes into a large pan of boiling water, cook for 3 minutes, then drain and spread out on kitchen paper. Allow to steam dry until cool enough to handle.
• Set a large frying pan over a medium-high heat and fry the bacon lardons, tossing, until crisp. Remove and drain on kitchen paper, leaving the fat in the pan. Add the butter and turn the heat down to low. Add the onions and cook, stirring occasionally, for 10 minutes or until softened and light golden, then add the garlic and cook for 2 minutes. Kill the heat and stir in the lardons.
• Heat the oven to 170°C/fan150°C/ gas 3. Arrange a generous layer of potatoes in a 2 litre gratin dish. Scatter over some of the bacon and onion mixture, then lay some cheese slices over the top. Pour over some of the cream and wine, season well with black pepper and a little salt, then repeat the layers until everything is used up. Don't worry if the mixture isn't completely even on each layer, but you should end up with a top layer of potatoes covered with cream. Sprinkle with a little sea salt.
• Cook the tartiflette for 1 hour 20-30 minutes until golden and crisp on top with the cream bubbling through. Remove from the oven and leave for 10 minutes before serving. Serve with charcuterie, pickles and a sharp dressed salad.

TARTIFLETTE

Steps:

• For the tartiflette, preheat oven to 200C/400F/Gas 7.
• Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
• Drain and set aside to cool slightly.
• Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
• Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.
• Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.

TARTIFLETTE

Steps:

• Preheat your oven to 180°C
• Cut the potato into chunks and put in cold, salted water. Bring to the boil and simmer until the potatoes are almost cooked. Drain and leave to cool.
• Meanwhile finely slice the onion and garlic clove. Melt the butter in a small frying pan and fry the garlic and onions. Slice the bacon (or use lardons) and add to the pan. Once the bacon is crisy and the onions are going brown deglaze the pan with white wine. Once the liquid has almost bubbled away take the pan off the heat and stir through the creme fraiche. Season with pepper and only a tiny bit of salt.
• Slice the potates and arrange them in a small oven proof dish. Pour over the bacon and onion mix. Slice the reblochon and arrange them on top.
• Put the dish in the oven for 15-20 minutes. You want the top to be golden and the cheese to be melted and bubbling.
• You can serve with salad or crusty bread if you wish. I like to eat it straight from the dish, just as it is.

TARTIFLETTE RECIPE

Steps:

• Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but not too soft. Drain and cool.
• Meanwhile fry the onions in the oil for 10 minutes until transparent and soft but not browned. Add the bacon and fry for another 2-3 minutes.
• Preheat the oven to 210°C/410°F/Gas Mark 5. Cut the potatoes into thin slices and place in a 2ltr baking dish. Pour the wine into the pan with the onions and bring to the boil then pour it over the potatoes. Drizzle with crème fraiche. Remove the rind from the cheese and cut into thin slices and arrange over the top. Season with black pepper. Bake for 20-25 minutes until tender and golden brow.

TARTIFLETTE

Steps:

• Boil the sliced potatoes until al dente, drain and set aside. Meanwhile fry the onions and garlic in a small amount of olive oil (the fat rendered from the bacon later and the richness of the cheese means you should really go easy on the oil when possible!) until soft. Add the bacon and fry together until the bacon is cooked and the onion is caramelised in the juices. If using wine, add a splash and let it cook down into the other ingredients. In a oven-proof dish, put a layer of the sliced potatoes along the bottom, and sprinkle over some of the onion/bacon mix in another layer on top. (I have read that some people butter the dish beforehand, but it's so rich anyway that I don't bother: I figure the extra effort needed to scrub afterwards burns off the extravagant calories!) Season with salt and pepper (easy on the salt, the bacon and cheese is salty already). Add another layer of potato, top again with bacon/onion, season. Keep going in this manner until you've used everything up or your dish becomes too full, whichever happens first. Finish with a layer of potato. Place one half of the reblochon, crust up, on top of the layers. If your dish is relatively small, leave the reblochon half intact as it will spread over and coat the layers as it melts, but if its surface is larger you may need to break it up a bit so to help it spread, or even use some of the other half. Bake in a preheated, moderately hot oven until the cheese melts and bubbles. Allow to cool slightly to avoid tongue-burning on cheese, and devour! Note: there is no one definitive recipe for tartiflette, although rural French villagers will argue otherwise, that theirs is the 'proper' way! I've eaten it this way in layers, or with diced potato that is added to the bacon and onion in the frying stage, then topped with cheese and baked, and also with the cheese added to the frying pan and melted down for an even easier, one-pot meal. I prefer it this way as it's like a pie, but feel free to experiment: as long as you have the base of potatoes, onions, lardons and reblochon you will evoke the taste of tartiflette regardless of how you choose to combine the ingredients.

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.