This Easter weekend was all about resting for me (apart from a party on Saturday night of course). I have spent a lot of time in my PJs, with my iPad on my lap watching series. So food wise it was also all about comfort for me. Comfort food I mean.
And with the cold weather outside it felt so right indulging in this rich gratin of potatoes, lardons, onions and a fair amount of Reblochon cheese.
A traditional tartiflette should be made from these ingredients only, as the dish was greated in the 1980s to promote this particular cheese from the French Alps.
The result is, as expected when it contains cheese and lardons, delicious! It has a crispy top layer and underneath soft oozing cheesy potatoes. Wonderful!
Tartiflette, serves 2
Adapted from Rachel Khoo’s recipe.
250-300 g Maris Piper potatoes
1/2 onion, finely chopped
1 small garlic clove, chopped
1 bay leaf
100 g smoked lardons
50 ml white wine
125 g Reblochon, cut into cubes
Butter a small gratin dish. Peel and grate the potatoes. Chop onion and garlic. Fry onion, garlic, lardons and the bay leaf on medium heat in a little butter or oil in a non-stick frying pan until the lardons are browned. Add the wine and let it reduce to less than half. Remove the bay leaf and add the potatoes. Mix well. Add the cheese cubes, salt and pepper and mix again. Transfer the mixture to the gratin dish. Place in a 180C oven for 15-20 minutes or until golden on top and the potatoes are cooked through.
I wasn’t sure if this dish should make the cut for the blog or not. Not because it wasn’t good, but because a normal tariflette might actually be better.
This is the first tartiflette I have made, although it is not entirely authentic, and I so wish I had started with the regular all potato tartiflette, but after a fridge inspection I really wanted to use up some celeriac I had left. Ergo this version.
It was really nice, but I might suspect that a regular tartiflette is just as nice or even better. Pretty soon I will make one to compare and report back.
Tartiflette is basically a potatoes au gratin with lardons and rebochon cheese, courtesy of the French, but of course.
However I used cured smoked bacon cut in small pieces instead of lardon and cheddar instead of rebochon.
Celeriac tartiflette, served 1-2
1/4 celeriac, peeled
2 medium potatoes, peeled
3 slices cured smoked bacon, cut in pieces
50 ml creme fraiche
100 ml cream
salt, white pepper
a handful grated cheddar
Cut potatoes and celeriac into thin slices. Bring to the boil in salted water and cook for a few minutes. Drain. Fry the bacon crispy in a frying pan. Grease an ovenproof dish and add half of the potatoes/celeriac. Sprinkle some cheese and bacon on top and put the rest of the potatoes/celerac on top. Finish off with the rest of the bacon and cheese. Mix cream and creme fraiche, add salt and pepper and pour into the dish. Cook for at least 30 minutes in 200C or until the gratin is soft.
Before I made the absolutely gorgeous aubergine lasagne, I came up with this – its predecessor. And boy, this was good too! Can it be anything but delicious when combining aubergines with buffalo mozzarella and pancetta, I wonder? NO!
I really enjoyed this calorific dish, but on its own it was not enough. At least my body was craving carbs and not just salad. I would recommend perhaps a mixed bean salad, garlic bread or rice with this, although it is lovely on its own as well.
Aubergine gratin with pancetta and mozzarella, serves 2
100 g pancetta
400 g chopped tomatoes
3 tbsp balsamic vinegar
plenty of Italian herbs
a pinch of brown sugar
1 buffalo mozzarella
Peel the aubergines and slice them lengthways. Fry them until soft in plenty of olive oil. Make a tomato sauce by letting chopped tomatoes, balsamic, sugar and herbs reduce. Fry the pancetta crisp and drain on kitchen towel. Slice the mozzarella. Pour some tomato sauce into a gratin dish, place a layer of aubergines at the bottom, then mozzarella and pancetta. Continue layering, topping it with tomato sauce and cheddar. Bake for 25 mins, 200 C.