28/04/2020 | Chilly Powder
We wanted to help bring a little bit of the mountains to you, by sharing some of our favourite Chilly Powder recipes for you to try at home – starting with a true alpine holiday classic - Tartiflette!
Tartiflette – Serves 6
Ingredients:
- 2 kilos of potatoes (not too floury)
- 250g lardons (or smoked bacon pieces)
- 2 white onions, chopped
- 2 cloves of garlic, smashed
- ½ litre of single cream
- ½ glass of white wine
- 1 whole reblochon cheese
- Salad leaves
Instructions:
- Peel the potatoes and par-boil them until they are al-dente. This should take about 10 minutes.
- Once they have cooled, roughly chop them in to inch sized cubes and leave to one side.
- Fry the lardons and then add the chopped onion and garlic to the pan.
- Place the chopped potatoes in to a large oven proof serving dish and top with lardons, onions and garlic. Pour over the single cream and white wine.
- Cut the reblochon cheese in to ½ cm slices, leaving the skin on. Layer the slices of cheese on the top of the Tartiflette mixture.
- Bake for approximately 30 – 45 minutes at 170 degrees celsius. Remove when the potatoes are fully cooked and the cheese on the top is bubbling and crunchy.
Chef’s top tip: Goats cheese can be used as an alternative to change the dish into a Tartichevre.
This reciepe tastes even better with a glass (or two) of Savignon Blanc - light and crisp, the freshness of this wine balances with the richness of the cheese.