Tartiflette

This cheesy, Alpine potato dish dates back to the 1700s, but it wasn’t until an 1980s marketing campaign for reblochon cheese that this recipe became a hit. Can’t find reblochon? No worries—Brie works just as well!

• serves

  4

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 750 g washed potatoes (skin-on)
• 25 g butter
• 1 brown onion, finely chopped
• 1 garlic clove, thinly sliced
• 150 g speck
• ½ cup (125 ml) white wine
• 250 g brie cheese (see Note)
• 200 ml thickened cream

For the green salad

• ¼ tsp honey
• ½ tsp Dijon mustard
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp hazelnut oil
• ½ head butter lettuce, leaves picked
• ½ cup rocket leaves
• Salt and black pepper

Instructions

1. Preheat the oven to 220˚C (200˚C fan-forced). Place the whole potatoes into a large, heatproof bowl and sprinkle with a little water (this will help to steam the potatoes) then microwave for 10-15 minutes. Remove from the microwave and allow to cool slightly, then cut into 2 cm chunks (skin-on).
2. Melt the butter in a large, oven-proof frying pan over medium heat. Add the onion, garlic and speck and fry until lightly browned. Pour the wine into the pan and simmer until very reduced. Add the potato chunks with a generous pinch of salt. Toss lightly to combine.
3. Cut the brie in half horizontally, creating two round discs. Cut one disc into 1 cm chunks, then fold through the potatoes. Pour the cream over the potatoes, then nestle the second round of cheese in the centre of the potatoes. Bake for 15 minutes or until the cheese is golden and melted.
4. Just before serving, make the salad. In a large bowl, combine the honey, mustard, lemon juice and hazelnut oil. Whisk well to combine, then add the leaves with a generous pinch of salt and pepper and toss lightly to coat.
5. Serve the tartiflette with the green salad.

Note

Reblochon cheese is more traditionally used in a tartiflette, however brie is an acceptable (and more accessible) substitute.

Photography by Jiwon Kim.

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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.