Family friendly

Soumaintrain tartiflette

Name: Soumaintrain tartiflette recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1kg Dutch cream potatoes (or any waxy variety), skin on and scrubbed, try to get them all to be the similar size; 80g Le Conquèrant Beurre de Baratte Butter (AOP) French butter; 1 white onion, finely chopped; 200g streaky bacon, cut into 1cm pieces; 150ml dry white wine (plus a glass for you); 220ml thickened cream; 1 garlic clove; 200g Le Dauphin Soumaintrain cheese, cut into 2cm slices; 1 bunch chives, cut into 2cm lengths

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by Ellie and Sam Studd

Mar 01, 2022

Traditionally tartiflette is made with a cheese called Reblochon, but we swap it out for Soumaintrain. We can’t get enough of this gooey retro classic, and it’s on high rotation in our households.

1kg Dutch cream potatoes (or any waxy variety), skin on and scrubbed, try to get them all to be the similar size
80g Le Conquèrant Beurre de Baratte Butter (AOP) French butter
1 white onion, finely chopped
200g streaky bacon, cut into 1cm pieces
150ml dry white wine (plus a glass for you)
220ml thickened cream
1 garlic clove
200g Le Dauphin Soumaintrain cheese, cut into 2cm slices
1 bunch chives, cut into 2cm lengths

Method

1.

Cook potatoes in a large saucepan of salted boiling water for 15-20 minutes, until parboiled. Drain, let cool slightly, then slice into quarters lengthwise.
2.

Add half the butter to a cast-iron or heavy frypan and fry the potatoes over medium-high heat until crispy, roughing up the skins a little. Remove from pan and set aside. Add remaining butter to the pan, add onion and bacon and cook for 8-10 minutes until onion becomes fragrant and starts to caramelise. Add wine and bring to a boil, to deglaze the pan. Once wine has reduced by half, remove from heat, then gently stir through cream.
3.

Rub a cast-iron large frypan with garlic, cover the base with half the potatoes, then add half the cream mixture. Repeat with remaining potatoes and cream. Top with Soumaintrain and bake for 20 minutes or until golden brown. For extra crispiness, put the pan under the grill for 2-3 minutes. Scatter with chives and pepper to serve.