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TARTIFLETTE (Serves 8) This is a truly indulgent dish, which is best appreciated after a brisk winter morning walk. It is important to use a ripe reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be unpasteurised. If you can’t get hold of reblochon, use a ripe camembert or brie. Ingredients: 3kg medium-sized semi-waxy potatoes, such as maris piper or desirée 4 thick rashers of smoked streaky bacon, cut into lardons 2 large white onions, peeled and diced 2 garlic cloves, peeled and finely diced 200g butter 500ml double cream salt and freshly ground black pepper 2 ripe reblochon cheeses Method: 1. Preheat the oven to 200°C. 2. Cut the potatoes into large even-sized chunks and place them in a large pan of cold well-salted water. Bring to the boil, then simmer gently until cooked but firm. 3. Meanwhile, dry-fry the bacon in a heavy frying pan over a medium-high heat until toasted on the outside. Sweat the onion and garlic in 50g of the butter until translucent. 4. Drain the potatoes and, as soon as they are cool enough to handle, slice into thick discs. 5. Choose an ovenproof dish and lavish it with 50g of butter. 6. Layer half the sliced potatoes across the base, season with salt and freshly ground black pepper, then scatter over the onion, garlic and bacon. Add the remaining potatoes and more seasoning. Dot with the remaining butter. Pour the cream over. 7. Cut the reblochons in half through the ‘equator’ and place, cut side down, on top. 8. Bake for 10 minutes, then reduce the heat to 180ºC/350ºF/gas mark 4 for a further 20-25 minutes. The reblochon should melt within its skin and the fat drip down while the potatoes crisp. 9. All you need is a healthy appetite and green salad to go with it.


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Exeter Living – Issue 220  

Exeter Living – Issue 220