The Monty Booch Tartiflette Recipe

We have a rule in Monty Booch HQ, no tartiflette before first frost. Well, we woke up with snow on the ground today, so that's tonight's dinner sorted. If you're wondering what tartiflette is, its a a hearty, comforting dish from the French Alps that combines potatoes, creamy cheese, smoky bacon, and onions. It generally evokes memories of ski trips past, and is what my parents would say is a dish that "sticks to the ribs". Perfect for cold days or as an indulgent treat, this dish is simple to prepare and incredibly satisfying.

The original recipe calls for Reblochon, but I like a range of cheeses and often freeze leftovers for this purpose (it's a great way to use up the Christmas cheeseboard leftovers). I find a stilton in the mix works well and offsets the sweetness from the red onion chutney. 


Ingredients (Serves 4)

- 1.5 kg (3 lbs) waxy potatoes (e.g., Charlotte, Jersey Royal)
- 1 large onion, finely sliced
- 200g (7 oz) smoked lardons or diced bacon
- 1 garlic clove, halved
- 5 tsp red onion chutney/marmalade
- 250 ml (1 cup) crème fraîche or heavy cream
- 450g Cheese (either Reblochon, or a mixture of cheeses such as stilton, cheddar and brie)
- 2 tbsp white wine (optional, but adds depth of flavour)
- Salt and black pepper to taste
- 1 tbsp butter (for greasing)

Method

Prepare the Potatoes:
- Peel the potatoes and cut them into thick slices (around 5mm/¼ inch).
- Boil them in salted water for about 10-15 minutes, until just tender. Drain and set aside.

2. Cook the Lardons and Onions:
- In a large skillet, fry the lardons over medium heat until golden and crisp.
- Add the sliced onions and cook gently until soft and translucent, about 5-7 minutes.
- Optional: Deglaze the pan with the white wine, allowing it to reduce slightly.

3. Assemble the Tartiflette:
- Preheat your oven to 200°C (400°F).
- Rub the inside of a large ovenproof dish (approximately 25cm/10 inches) with the cut garlic clove, then grease with butter.
- Layer half of the potatoes in the dish, season lightly with salt and pepper, and spread half of the onion and lardon mixture on top.
- Spoon over half of the crème fraîche.

4. Add the Cheese:
- Place half of the cheese on top of the layer. Repeat the layering process with the remaining potatoes, onions, lardons, and crème fraîche.
- Finish by placing the remaining cheese, rind-side up, on the very top.

5. Bake:
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbling, and golden.
- Remove after 15 minutes and add teaspoons of the red onion chutney around the dish before returning to the oven. 

6. Serve:
- Allow the tartiflette to cool slightly before serving. Serve with steamed green beans or kale.