Tartiflette - a gratin of potatoes, onions, bacon and cheese

I got the idea to make this from a recent visit to Normandy in France. We'd stopped for lunch at a small bistro and I chose the Gratin Maison from the menu. I was well aware of what a gratin was but wasn't sure what the 'maison' bit would entail so was a bit apprehensive, especially as the menu contained some unusual specialties such as 'salade de gesiers' (gizzard salad) which, I'm sure is delicious, but wasn't really something I fancied just at that point!

When my meal arrived I was delighted that it didn't contain anything I didn't recognise and it tasted divine - a deliciously rich, creamy mixture of potatoes, onions, bacon and cheese, which I discovered later is called tartiflette. I think the bistro had added their own local cheese rather than traditional Reblochon, hence the 'maison' bit in the name.

Tartiflette comes from the Alpine region of France where hungry skiers eat it by the bucket load in winter - it's so rich and calorie-laden that I'm sure it's perfect for restoring the energy expended during a hard session on the slopes. It's very much considered a cold-weather food and I agree it isn't something to be eaten on a really hot day but it didn't feel out of place eating it on a mild afternoon in May.

This is a really easy dish to make - it's simply a case of boiling some potatoes, frying an onion with some bacon then layering it with cheese and cream in an oven-proof dish and baking it in the oven for half an hour or so. It's gorgeous served with a simple green salad and/or some French bread to mop up the creamy sauce.

I'd love to hear about other places you've eaten tartiflette so please feel free to share and leave a comment!

Tartiflette Recipe

Notes: The recipe below details how I made my tartiflette but this is very much a dish where you can add as much or as little of anything you like. More cream and cheese will give a softer dish with lots of sauce, use less and the dish will be drier and firmer.

I think the addition of Reblochon cheese gives tartiflette its distinctive French flavour and I was delighted to find it in my local supermarket but, if you'd like to make tartiflette and can't get hold of Reblochon, I'm sure Camembert would work just as well or, at a push, Brie. 

The white wine adds extra flavour but is optional.

Serves 3 as a main course with salad.

Ingredients:
1.5kg potatoes
1tbsp olive oil
1 large onion
180g smoked bacon lardons
50ml white wine (optional)
100ml double cream
200g Reblochon cheese
1 garlic clove
salt and pepper

Method:
1. Peel and slice the potatoes thickly and boil in salted water for 8-10 minutes, until tender but not too soft.

2. Meanwhile, fry the onion in the oil for a few minutes until the onion begins to soften then add the lardons. Fry until the onions are soft and golden and the lardons are cooked but take care not to burn them.

3. Add the white wine to the onions and bacon if using and allow it to sizzle for a minute or two until most of the white wine has evaporated then add the cream and stir together. Add salt and pepper if required.

4. Slice the cheese.

5. Rub the garlic clove around the inside of an oven proof dish for extra flavour then start to layer the tartiflette by placing a layer of potatoes on the bottom of the dish, followed by a layer of the onion, bacon and cream mixture and then half the cheese. Repeat finishing with the final half of the cheese on top of the dish.

6. Place in a preheated oven at 180°C / 350°F / Gas Mark 4 for 20-25 minutes until the top is golden.

Bon Appetit!

Lunch ideas for 1 week using flour tortillas Day 6: BLT wrap

It's now onto Day 6 of my quest to make a lunch using a flour tortilla and I plumped for a BLT (bacon, lettuce and tomato) wrap. What could be simpler? But just because it's simple doesn't mean it isn't totally delicious. 

I've bought many a ready-made BLT sandwich that just hasn't hit the spot - I don't think refrigeration does them any good - but freshly made they are fantastic.

Spread a flour tortilla generously with mayonnaise and top with chopped lettuce, sliced tomatoes and crisp bacon then wrap and eat. That's all there is to making a quick, delicious lunch. As you can see from the pictures I was a bit over enthusiastic with mine and filled it so full that I could hardly keep the wrap closed! With a bit less filling it could be wrapped in cling film and taken anywhere as a packed lunch. Please note though that if you plan to do this, it's wise to remove the seeds from the tomatoes first as these can make the wrap soggy and soggy wraps aren't nice!

Lunch ideas for 1 week using flour tortillas. Day 1: Taco Salad with Lime and Coriander Vinaigrette

I remember eating flour tortillas for the first time many moons ago. My hubby and I had decided to try our first Mexican meal and we ordered fajitas because they sounded so nice on the menu. When they arrived we didn't know what to do with them and had to ask the waitress for advice! Times have changed and as the appetite for Mexican style food has increased in Britain, wraps are now available everywhere with all kinds of fillings.

I bought a pack of flour tortillas this week and set myself the challenge to make a tasty lunch every day using these chewy flatbreads so here I go. 

Bacon and Cheese Taco Salad with Lime and Coriander Vinaigrette

This involves baking a flour tortilla in the oven to create a crispy tortilla bowl then filling it with some nice salad ingredients. These edible bowls can be filled with all kinds of delicious things - I'm going to try one with Chilli next! Don't miss out the Lime and Coriander Vinaigrette which gives the salad a lovely tangy zingy flavour. Very tasty!!

Serves 1

Ingredients:

1 flour tortilla

a little oil for brushing

3 rashers streaky bacon, cooked until crisp and chopped

grated cheddar cheese for sprinkling

salad ingredients - lettuce, tomato, cucumber, red pepper, avocado (whatever you like)
1/2 red chilli, finely chopped

1tbsp olive oil

juice of 1 lime

1tsp cider vinager

1tbsp finely chopped coriander

salt and pepper

Method:

1. First make the tortilla bowl by brushing an ovenproof bowl, large enough to fit in the tortilla with oil. Place the tortilla carefully inside the bowl, shaping and folding where necessary so the tortilla takes the shape of the bottom of the bowl.

2. Place it in a pre-heated oven 180°C / Gas Mark 4 for 10 minutes. After 10 minutes, remove the tortilla from the bowl (it should be nice and firm) and place it directly on the shelf of the oven for a further 2 minutes. This will help to make the whole tortilla really crisp. Be careful not to overdo it and remove the tortilla earlier if it starts to burn.

3. Chop all the salad ingredients and place them in the tortilla bowl along with the chopped chilli.

4. Mix together the olive oil, lime juice, vinegar, chopped coriander, salt and pepper until well blended and pour over the salad.

5. Top the salad with the chopped bacon and grated cheese. Serve and enjoy!