Riverford Recipes Column: Tasty tartiflette for Sunday lunch

MK’s Riverford franchisees Vanessa and Russell Cook explain how to make their delicious recipe combining potatoes, onion, bacon and cheese. Yum!

Happy New Year everyone.

Here’s a recipe that is pretty much guaranteed (we think) to put a smile on your face; tartiflette.

We both love tartiflette – firstly because it reminds us of good times skiing in the French Alps and, secondly, because it is absolutely delicious.

If you’ve never eaten it, it is a wonderful bubbling combination of potatoes, onion, bacon and cheese that is fabulous for Sunday lunch after a long wintry walk (which in our house will always include the company of an elderly, lumpy black Labrador).

It’s usually made with reblochon, but Camembert or another soft, thick-rinded cheese also work well. I

t’s great for this time of year too, as there’s often some Camembert or Brie left from Christmas to use up in the Cook house!

For a creamy tartiflette to serve 4 you will need:

    • 1.2kg potatoes, peeled and cut into thick slices
    • 1 tbsp sunflower or rapeseed oil
    • 50g butter
    • 200g smoked streaky bacon, diced
    • 2 large onions, diced
    • 2 large garlic cloves, crushed or grated
    • 250ml double cream
    • 300g Camembert or Brie
    • salt and black pepper

First, bring a large pan of salted water to the boil and cook the potatoes for 10 minutes, until just tender.

Drain in a colander and set aside. Meanwhile, heat the oil and half the butter in a frying pan.

Add the bacon and fry on a medium heat until browned and starting to crisp (that should take about 5 minutes).

Remove to a plate then add the remaining butter and the onion to the same pan and fry on a low heat – stirring occasionally – for about 10 minutes, until the onion is soft and translucent.

If it looks like it’s catching, add a splash of water, stir well and turn the heat down.

Add the garlic and bacon and cook for a further 2 minutes.

Preheat the grill to a medium heat. Add the drained potatoes to the frying pan, pour in the cream and season with salt and pepper.

Let the mixture bubble gently for a couple of minutes, just enough to thicken the cream slightly.

Cut the cheese into 0.5cm slices and arrange it over the potato mixture and grill until the cheese has just started to melt.

Serve it with a bowl of bitter winter leaves to help cut through the richness.

Tartiflette is so simple and delicious – we hope you enjoy it as much as we do.

Call 01908 238100 to order an organic Riverford recipe or veg box straight to your door locally.

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