Tartiflette

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 2 tbsp Will Studd Le Conquerant Butter, demi sel
  • 2 garlic cloves, grated
  • 6 Desiree Potatoes, peeled & sliced
  • 250 g Saskia Beer Black Pig Picolo Ham, diced
  • Salt & Pepper, to taste
  • 1 cup dry white wine
  • 2 cups single cream
  • 400 g L’Artisan Mountain Man cheese, reblochon style is traditionally used in this recipe

Method

  1. Preheat oven to 180C. Coat the inside of a large oven baking dish with butter & the grated garlic cloves.
  2. Layer sliced potatoes neatly over the base of the dish and scatter with diced ham as you go. Season generously with salt & pepper and layer again until you reach the top of the dish.
  3. Pour white wine & cream over the top of the sliced potatoes and ham to cover generously.
  4. Slice the cheese into neat slices and layer across the top of the potatoes.
  5. Bake in the oven for 45 mins until golden brown and bubbly on top, reduce heat to 160C and cook for a further 15 mins.
  6. Rest Tartiflette in the oven for 10 mins before serving alongside a green salad & crusty bread.
  7. Bon Appétit!

Buy the Ingredients