Tartiflette

 

 

Tartiflette

Paul Hollywood

I was listening to Desert Island Discs recently and heard Paul Hollywood say that tartiflette was his most favourite dish. I had never heard of it. I looked it up on the Internet and cooked it that evening - and he was quite right - it is absolutely delicious. There are two distinct methods of cooking it; one for vegetarians and the other for meat eaters. I shall try and describe the two differences. They are both simple and take no time at all.

Ingredients for Vegetarians:
Potatoes, onion, carrot, garlic, white wine, double cream

Method for Vegetarians:
Cut some large potatoes into chunks - leave the skins on. A chopped onion, and a carrot can be added at this point. Cook them gently in the microwave until barely cooked. Transfer to a frying pan the potatoes, carrots and onion and a crushed clove of garlic and cook in oil and butter until golden brown all over. At this point add one glass of wine and one glass of double cream and bring to the boil. Transfer all into a baking dish and pop some sliced cheese on the top (Reblechon is the cheese suggested - available in Sainsbury's) and bake for half an hour in a hot oven. Serve with bread and lots of wine.

Ingredients for Meat Eaters:
Potatoes, onion, carrot, garlic, white wine, double cream, bacon diced

Method for Meat Eaters:
Cut some large potatoes into chunks - leave the skins on. . A chopped onion, and a carrot can be added at this point. Cook them gently in the microwave until barely cooked. Transfer to a frying pan the potatoes, chopped bacon, carrot and onion, and crushed garlic and cook in oil and butter until golden brown all over. At this point add one glass of wine and one glass of double cream and bring to the boil. Transfer all into a baking dish and pop some sliced cheese on the top (Reblechon is the cheese suggested - available in Sainsbury's) and bake for half and hour in a hot oven. Serve with bread and lots of wine.

Basically the only difference is the inclusion of bacon bits (I chopped a packet of back bacon).
Apparently this is a very common dish served in ski resorts and although a keen skier for many years I had never heard of it let alone tasted it - what have I been missing?

Ready for the oven

Gosh that was good!

We ate it with fillet steak and grilled tomatoes, (we eat lots of tomatoes as they are supposed to protect men against prostrate troubles - so my nurse friend tells me - and I just love them anyway) and it was very tasty indeed.

Thanks Paul.