If you grew up in France, as I did, you know tartiflette: potatoes, reblochon, lardons and cream, the stuff of après-ski dreams. This version, which I found in olive magazine, keeps the same idea and gives it a festive British twist.
It uses leftover roast potatoes, with brie standing in for reblochon.
Roast potatoes are crisp, golden and already seasoned, so they hold their own in a creamy sauce instead of turning to mush. The potatoes poking out of the top go crunchy in the oven, and the soft brie melts into the sauce underneath. It’s rich, so serve it with sliced ham and a sharp green salad.
Ingredients
- 1 tbsp olive oil, plus a little extra for the dish
- 2 onions, thinly sliced
- 200g lardons
- 4 garlic cloves, crushed
- 1 tsp dried thyme
- 120ml white wine
- 400ml double cream
- 800g roast potatoes, cut into thick slices
- 200g brie, halved horizontally into two rounds
Method in brief
- Build the sauce base. Heat the oven to 180°C fan). Soften the onions and lardons in the oil over a medium heat for 8-10 minutes until lightly golden. Add the garlic and thyme for 30 seconds.
- Wine and cream. Pour in the wine, scrape up the bits from the pan and let it reduce until the boozy smell has gone. Stir in the cream and season to taste.
- Assemble. Oil a baking dish of about 30 x 20cm and 6cm deep. Stand the potato slices in rows like dominoes, then pour the sauce over and give the dish a shake so the onions and bacon settle between them. Leave the potato edges poking out so they crisp.
- Bake. Lay the brie on top, rind side up, and bake for 30-35 minutes until golden and bubbling. Rest for a few minutes before serving.
Yes, it’s a treat.
A splash of kirsch or a pinch of nutmeg would suit it. A French white such as an Apremont or Roussette de Savoie would be the natural pairing.
Recipe adapted from olive magazine. All credit to the original creator.
