Main Meat, Fish, Poultry & Game Dishes
Try this recipe before you die - it is gorgeous
Tartiflette (serves 4)
700/800 gms thinly sliced and peeled potatoes
500 gm round of tartiflette cheese / Rebluchon
1 or 2 onions finely chopped
Approx 40/50 cl crème fraîche épaisse
2 x 150 gms packs jambon rapée (thinly sliced ham) (or more if making a large one or like lots of ham in it!)
Salt/black pepper/grated nutmeg to season
A large oiled oven-proof dish
Pre-heat oven to 190 C (no fan)
1) Steam (parboil) sliced potatoes for 5 - 10 minutes and strain but if sliced by a mandolin, I don't bother as they are thin enough to cook as they are.
2) Meanwhile, place finely chopped onions in a little butter in saucepan and gently fry until soft, then add jambon rapée and stir together and take off heat. Add little seasoning, if required;
3) Slice the cheese into thin slices when ready to use as it goes soft quickly and is then more difficult to slice;
4) In a large mixing bowl place the potatoes, ham and onions, then add the seasoning to the crème fraîche (stirring it in well) and add this to the bowl and mix well with the potatoes and ham/onions.
5) Pour this into an oiled oven-proof dish a layer at a time and in between each layer, add slices of cheese, saving some to place on the very top. If the mix doesn't seem moist enough (it will all depend on how much of everything you use !!) just add a little more seasoned crème fraîche;
6) Place in centre of oven, stirring from time to time, for at least 1 hr. Check that the potatoes are cooked before serving (a deep dish with lots in it will take longer).
7) If you prefer a toasted appearance, turn fan in oven on for last ten minutes or so or raise the heating.
Serve with French bread and green salad.
Cannot claim credit - all praise to Goose - what a naughty person to serve such grub!!!