Tartiflette

Recipe: Tartiflette from Make it Easy by Jane Lovett

I’m sharing this gorgeous recipe for rustic alpine side dish tartiflette from food writer Jane Lovett’s fantastic new Make it Easy Cookbook.

Jane is a Northumberland-based cook who regularly runs food demonstrations and is well-loved for her fuss-free approach to food. She trained at the Cordon Bleu in London and has worked at Leiths School of Food & Wine so really knows her stuff, but her recipes are refreshingly achievable and all about giving everyone the confidence to achieve deliciousness.

You can read my review of her new collection of recipes here, and if you’re someone who entertains a lot then i’d whole-heartedly recommend you take a look. Jane’s ethos is all about getting as much food-prep done in advance, so you’re not slaving over the cooker when your friends arrive.

As I was flicking through Jane’s book on a cold winter’s weekend afternoon, the luxurious looking tartiflette immediately sprang off the page at me and demanded to be rustled up. We might not live in the Alps where this recipe originates, but the weather is of a similar ilk. It went down a treat with some sticky grilled sausages and steamed greens on the side. I made a vegetarian version for Matthew in a separate dish without too much effort using veggie bacon.

If you’re looking for an easy-pleaser over the festive season, i’d say you’re looking right at it! Imagine coming into the house on a cold Christmas Eve and tucking into a plate of this…

Tartiflette – Recipe from Make it Easy Cookbook by Jane Lovett
Serves 4-6

Ingredients

1kg waxy new potatoes such as Charlotte, unpeeled
olive oil
knob of butter
1 onion, finely sliced
200g smoked bacon, snipped into chunks, or lardons
2 cloves garlic, crushed
200g Reblochon, Taleggio or Fontina cheese, sliced with rind on
salt and freshly ground black pepper
284ml double cream or creme fraiche

Method

1. Preheat the oven to 200C/gas 6.

2. Cook the potatoes in boiling salted water until just tender. Drain and when cool enough to handle, cut into two or three thick slices, lengthways.

3. Whilst the potatoes are cooking, heat the olive and and butter in a frying pan and cook the onion gently until it beings to soften. Add the bacon or lardons and garlic and continue cooking until the mixtures soft and beginning to brown.

4. Grease a shallow ovenproof dish and layer with half each of the potatoes, the onion and bacon mixture and cheese respectively. Season and repeat with the rest.

5. Pour the cream, or dot the creme fraiche over the top and bake for 10-15 mins or until golden brown and bubbling.