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The Lodge

Foodie Friday: Tartiflette

On the menu this #foodiefriday The Lodge have rustled up a hearty tartiflette, perfect for those autumnal evenings!

Make sure you share a photo of your creation! #thelodgeverbier #foodiefriday

Tartiflette

The Lodge's Tartiflette

INGREDIENTS
1kg                  Ratte potatoes (or any good quality new potatoes)
250g               Smoked bacon lardons (pancetta)
2                      White onions
2                      Cloves of garlic
300g               Double cream
1 Block Tomme de Verbier or Reblochon which is the traditional cheese used

METHOD

  • First boil your new potatoes in lightly salted water until they are just cooked, then strain and set to one side
  • Peel the onions and slice into a half-moon slices around 1 cm thick. Finely chop the garlic and fry both on a medium heat for around 5 minutes to slightly soften the onions
  • At this point add your smoked bacon lardons and continue to cook for another 10 minutes until the onions and bacon begin to turn a nice golden colour
  • Add your cream to the pan and bring to a simmer then set to one side tray. Pour the cream and bacon mixture over the potatoes making sure the onions and bacon are evenly distributed throughout
  • To finish the dish take your cheese and slice through the middle, and again in half so you end up with 4 semi-circles. Place these skin side up on top of the Tartiflette mix
  • Bake for 30 minutes at 180°C until the cheese starts to caramelise on top
  • Serve with a fresh green salad and a glass of white wine