The best wine to serve with Tartiflette


Cook like a Bornandins while exploring the flavours of the Tour de France, in support of Team Dimension Data for Qhubeka.

Le Tour continues in the Auvergne-Rhȏne-Alpes region…

A classic French bistro dish often served in the Alps is Tartiflette. There is no definite recipe for it although rural French villagers will argue otherwise; that theirs is the “proper” way. This is how the Bornandins in Le Grand-Bornand prepare it.

Tartiflette

Ingredients:

2 medium waxy potatoes, about 350 grams

2 tablespoons olive oil

1 large onion, sliced

175 grams rindless, smoked back bacon, cut into 1-cm strips

100 grams Reblochon cheese (the cheese that is traditionally used, but if you cannot find it, use a ripe Brie).  Cut the cheese into 1½-cm cubes (including the rind)

100 ml double cream

25 grams fresh, white breadcrumbs (easily prepared in a food processor)

Method:

Peel and thickly slice the potatoes into about 1½-cm slices.  Boil them in salted water for 6 to 8 minutes until just tender, then drain and set aside.  Heat the oil in a large frying pan. Fry the onion over medium heat for 5 minutes until it becomes transparent.  Add the bacon to the pan and carry on frying for 5 to 7 minutes, stirring occasionally until the onion turns lightly golden.

With a slotted spoon, remove the onion and bacon from the pan to a bowl, leaving as much fat in the pan as possible.

Heat the grill to high.

Add the potatoes to the pan and brown briefly in the fat.  If your potatoes are on the floury side they may break up or stick a bit, but it is not a problem; just keep everything moving to avoid burnt bits.  Return the onion and the bacon to the pan and lightly mix everything together. Nestle the cubes of cheese among the potatoes and bacon, then drizzle with the cream.  Evenly scatter over the breadcrumbs.

Protect the pan handle with foil if necessary, and grill for 5 minutes until lightly browned and just on the point of bubbling.  Dish up with a wide spatula.

This is a filling dish that needs only a crisp green salad and fresh, crisp wine. Serve it with a glass of Chenin blanc from the Nederburg 56Hundred range.