Tartiflette is true winter fare straight from the French Alps; decadent layers of bacon lardons, onions, and potatoes with a whole wheel of cheese melted on top! This ski lodge staple may seem like an age old French dish passed down through generations, but contrary to popular belief it was in fact not invented until the 1980s by Alpine cheese makers in order to combat declining sales of their cheese. This marketing ploy was a resounding success, with skiers deeming it the perfect cosy and comforting meal after a long day on the slopes.
Feeds 4 - 6
- 1.5 kg or 4 medium-sized desirée potatoes or another waxy variety
- 1 large white onion, peeled and sliced finely SHOP HERE
- 300g thick sliced rindless middle bacon
- 50g Saint David Dairy unsalted butter SHOP HERE
- ¼ bunch sage de-stemmed
- 1 wheel ~ 500g L’Artisan Mountain Man cheese SHOP HERE
- 350ml Ottelia Pinot Gris or another dry white wine SHOP HERE
200g Mungalli Creek créme fraiche SHOP HERE
Peel potatoes and simmer whole for 15 minutes or until almost cooked through. Be sure to place potatoes in already simmering water.
While potatoes simmer, prep all other ingredients and leave to the side:
- Preheat oven to 170c.
- Peel and thinly slice onion.
- Dice bacon into lardons.
- Remove stems from sage and finely dice.
- Chop butter into rough cubes.
- Measure out 350ml of wine and pour yourself a glass!
- Once potatoes are ready remove from water and set to the side to cool. Place a large pan on medium heat and add butter and bacon. Stir regularly until bacon starts to slightly brown. If butter starts to foam then turn down the heat.
Add onions to the pan and stir regularly. Once the onions caramelise, add sage and white wine. Stir until wine has almost fully reduced and then take the pan off the heat.
- Slice potatoes into 1cm medallions
- Assemble ingredients as you would when making a lasagna: in a medium-sized casserole dish place a thin layer of the onion and bacon mixture on the bottom. Next, evenly place potato medallions and then dollop some of the créme fraiche on top. Repeat this until all ingredients have been used to make approximately three layers.
- Cut Mountain Man cheese in half and place directly on top of the layered potato mix. Bake in the oven uncovered at 170c for 35 minutes or until potatoes are fully cooked.