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TARTIFLETTE
(serves 4) Sent in By
James & Ruth D.
You
will need:
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
Method:
Pre-heat oven to 190 C
(no fan)
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.
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;
Slice the cheese into
thin slices when ready to use as it goes soft quickly and is then more
difficult to slice;
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.
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;
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).
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.
OTHER RECIPES
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