Tartiflette

This is a dish Steve Flamsteed first discovered in France, a celebration of one of the greatest cheeses in world, Reblochon. The dish is very easy to make - it relies on very good potatoes, lardons and can be adapted with the use of a good Australian washed-rind cheese.

• serves

  4-6

• prep

  45 minutes

• cook

  1 hour

• difficulty

  Easy

Series. Cooking. Rated PG.

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Ingredients

• 1 kg Nicola potatoes, skin-on, steamed
• 50 g butter, divided
• 200 g good-quality speck, cut into 5 mm pieces
• 2 leeks, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, crushed
• 4 thyme sprigs
• 50 ml white wine
• 150 ml chicken stock
• 100 ml thickened cream
• Salt and black pepper
• 200 g Mountain Man l’Artisan washed rind cheese, roughly sliced (see Note)
• ½ small bunch flat-leaf parsley, roughly chopped

Resting time: 15 minutes

Instructions

1. Cut the potatoes into 1 cm slices. Preheat the oven to 185˚C.
2. Melt a third of the butter in a large frying pan, then add the speck. Cook, stirring, until browned, then remove from the pan to a small bowl. Return the pan to the heat with the remaining butter. Once it melts, add the leek, carrot, celery and garlic and sauté until lightly browned. Stir through the thyme and cook for a further minute, or until fragrant.
3. Transfer the vegetables with the lardons into a large baking dish, then top with the sliced potatoes. Return the frying pan to the heat, then deglaze the pan with the white wine and chicken stock. Cook, stirring, until reduced by half, then add the cream and bring to a simmer. Season with salt and black pepper. Pour the cream mixture into the baking dish, then top with the sliced cheese and bake for 45 minutes. Remove from the oven and allow to rest for 15 minutes, then sprinkle with parsley and serve.

Note

Tartiflette is traditionally made with Reblochon cheese, a mild to strongly scented washed-rind cheese made from the milk of the beautiful Montbeliarde, Tarine and Abondance dairy cattle in the Savoie region of France. Here, Steve Flamsteed has used Mountain Man l’Artisan, an Australian Reblochon-style cheese made in Victoria.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.