Family friendly Main French

Tartiflette (cheese and potato bake)

Name: Tartiflette (cheese and potato bake)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Cuisine: /french
Ingredients: 1kg pontiac potatoes, peeled, roughly chopped; 50g unsalted butter; 1 onion, chopped; 2 garlic cloves, finely chopped; 2 teaspoons chopped thyme leaves; 200g piece speck or pancetta, cut into 1cm cubes; 1/2 cup (125ml) dry white wine; 200ml thickened cream; 250g reblochon or raclette cheese, grated

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This wintry dish from the French Alps is comfort food at its very best.

1kg pontiac potatoes, peeled, roughly chopped
50g unsalted butter
1 onion, chopped
2 garlic cloves, finely chopped
2 teaspoons chopped thyme leaves
200g piece speck or pancetta, cut into 1cm cubes
1/2 cup (125ml) dry white wine
200ml thickened cream
250g reblochon or raclette cheese, grated

Method

1.

Preheat the oven to 200°C.
2.

Place the potato in a large pan of cold salted water. Bring to the boil over high heat and cook for 3 minutes. Drain well.
3.

Melt the butter in a large frypan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, thyme and speck or pancetta, and cook, stirring, for 5 minutes. Stir in the wine, cream, potato and most of the cheese.
4.

Transfer the mixture to a large baking dish and top with remaining cheese. Cover with baking paper to prevent the cheese sticking, then a layer of foil. Bake for 20 minutes, then remove the foil and baking paper. Bake for a further 20 minutes or until bubbling and golden.