Swine and Cheese

A passion for Pigs and Food

Tartiflette Savoyarde

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Tartiflette Savoyarde

There are all sorts of slight variations on this simple Savoyarde speciality. I know it may seem slightly odd that I’m promoting this recipe now as it always reminds me of alpine ski fare, but it is just too delicious to confine to the winter months. However as I had some of our delicious, perfectly ripe organic Perl Wen brie (completely unlike those hideous, tasteless rock hard wedges of brie usually found in supermarkets) knocking about in our fridge as well as a huge hunk of our Tamworth bacon (c/o Lola), a little leftover cream and some sad, old King Edward potatoes it seemed to shout tartiflette to me at least. Served al fresco with some Petite Cherie little plum tomatoes, our Fino olive oil, sea salt and basil it made a divine lunch dish. As they say proof is in the pudding and I’ve just had to wrestle away the dish above from my greedy husband who was diving in for thirds!

Some variations on this dish include using white wine, chicory, celeriac, herbs, garlic, various other sorts of cheeses etc. but I like it as follows:

750g potatoes (such as King Edwards, Desiree, Maris Piper) peeled and thickly sliced

200g bacon chunks (or pancetta)

olive oil (preferably Fino)

2 onions sliced

400g Perl Wen brie (or Reblochon) derinded and sliced

284ml double cream

salt and pepper

Par boil the potato slices in boiling, salted water for about 5-10 mins, then drain in a colander and refresh with cold water.

Saute the bacon in a splash of olive oil until crisp and golden. Add the onions and cook for about 10 mins until the onions are soft.

Butter a gratin dish and arrange layers of potato, onion and bacon and cheese, seasoning as you go but don’t add too much salt.

Pour the cream over and bake for 40 mins at 190′C/ fan 170′C/ top of baking oven in Aga until the top is golden and bubbling.

NB. This also works really well using Ardrahan washed rind cows milk cheese, intermittently available from Dukeshill.

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Written by Sarah

April 24th, 2010 at 5:43 pm