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
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