A big hello to readers who found this blog via Charmaine Mok‘s article on food blogging in the April issue of Delicious magazine! Welcome – feel free to look around and say hi! Just a little addendum to the article: my surname is not Ong – this is an error. And now back to the previously scheduled blog post…

Did the groundhog get it wrong this year? I thought we were supposedly heading into spring with all this sunshine but the temperatures dipped this week and now I’m confused. To combat the chilliness last weekend, I took the opportunity to finally make a dish I’d had on my list for ages – and it’s a particularly wintery one.

Tartiflette

The dish of tartiflette hails from the region of Savoie in France (in the Alps: it’s no wonder they come up with rib sticking dishes) and its main ingredients are potatoes, cheese, bacon and onion. They’re a classic combination (certainly used here in the past) but to me, it’s the way the cheese is simply laid on top of the hot potatoes, its soft insides melting all over and forming a cheesy sauce that makes tartiflette quite special. As you can imagine, it’s a particularly rich dish that demands a salad on the side, dressed with a sharp mustardy vinaigrette.

A Serving

Judging from all the sneezing I’ve been doing while I was typing this up, I think this winter warmer is still quite suitable for this weather.

Tartiflette
adapted from Lucy’s Kitchen Notebook.
serves 2-3.

approximately 700g waxy potatoes
200g smoked lardons
1 small onion, chopped
1 tbsp olive oil
1 tbsp butter
1/2 cup white wine (I used some leftover cava)
1 clove garlic
1/2 a Reblochon cheese
3 tbsps creme fraiche
salt and freshly ground black pepper

Peel your potatoes and slice them all thinly. Heat a large saute pan over medium heat. Add the fats and then saute the onion until soft and translucent. Add in the lardons and continue cooking for a few minutes. Finally, add the potatoes and saute, stirring often for about 5 minutes. Pour in the wine, slap on a cover and let steam and cook until the potatoes are almost fully cooked (you’ll want to stir them from time to time).

In the meantime, preheat your oven to 240 Celsius. Lightly crush your garlic clove and use it to rub the inside of a gratin dish (big enough to fit everything! Adjust your ingredients if required for its size).

When the potatoes are tender, turn off the heat and stir through the creme fraiche. Season with plenty of black pepper and some salt (taste your lardons for saltiness).

Pour the potato mixture into your prepared gratin dish. Slice your half a Reblochon into half (as shown in the photo below) and arrange the cheese rind side up on top of the mixture.

Before Baking

Place the dish into the oven (I suggest placing it on a lined baking sheet to catch any drippings). Bake for 10 minutes, then turn the temperature down to 200 Celsius and continue baking for 15 minutes. At the end of this time, turn off the oven and leave the tartiflette in for 10 minutes.

Serve while hot, with lots of salad on the side! Make sure everyone gets a good helping of the toasted Reblochon rind in their serving.