What happened to the Rishi Sunak I knew at school?
Makes: 8 servings
Takes: 15 minutes
Bakes: 30 minutes
1.2 kg small, waxy potatoes
200g smoked, streaky bacon
6 shallots
2 garlic cloves, diced finely
150ml white wine
150ml double cream
15g butter
450g whole Reblochon, cut into strips
Heat the oven to 200°C. Boil the potatoes until tender and, when cool enough to touch, cut into slices about a third of an inch thick.
Cut the bacon into one inch pieces, and place in a cold, dry pan. Place over a medium heat and cook until the bacon is golden at the edges and beginning to crisp. Add the butter to the pan, along with the shallots, reduce the heat a little, and fry until soft and just beginning to colour. Add the garlic and cook for another minute.
Deglaze the pan with the white wine, and allow the white wine to bubble down until reduced by about half.
Remove the pan from the heat, and add the cream to the pan. Taste and adjust the seasoning, but go gently, as the bacon will be salty. Stir the creamy bacon through the potato slices, and spoon half into an oven-safe dish that you will serve the tartiflette in. Place half of the strips of reblochon in a layer across the creamy potatoes, and then spoon the other half of the potato mixture on top of the cheese. Top with the rest of the reblochon and place in the oven for 25 minutes.
Switch from the oven to a medium-high grill and, just before serving, grill the dish for five minutes until it bubbles and begins to take on colour. Eat immediately.
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