Have you ever tried tartiflette?
One of my challenges in the kitchen is catering to the needs of the various food intolerances that my family have, and usually involves lots of substituting if I’m following a recipe. Both myself and my eldest are intolerant of cows dairy, but thankfully are able to have sheep and goats milk products. Hubby loves the creamy, cheesy, bacony, potatoey heaven that is the French classic tartiflette.
It is massively decadent and high in fat but oh so delicious, and once in a while really isn’t going to hurt anyone. It’s also simple to make, an absolute essential in our house! You don’t need a special cheese to make it my way, just one that is full of flavour. Waitrose do a fab goats Gouda, and Sainsbury’s do a lovely blue goats cheese. Roquefort which is made from ewes milk also works well.
1kg maris piper potatoes
50g goats butter
250g unsmoked streaky bacon (diced small)
large red onion (finely chopped)
clove of garlic (crushed)
Small sprig of rosemary (finely chopped)
125ml pot of goats cream
150g mature goats/sheep cheese
– slice the potatoes chunky with skins on, and give them a good wash. Boil for ten mins and drain thoroughly
– while the potatoes are boiling preheat your oven to 200C
– and at the same time melt the butter in large saucepan, and sauté the onions and garlic over a med heat until soft
– add the bacon and fry for a few minutes until it starts to get crispy. Remove from the heat and stir in the cream and rosemary
– put the potatoes into a large oven proof dish, then pour over the creamy bacon mixture. Stir well
– grate or crumble the cheese all over the top
– place the dish into the oven. Cook for 20 mins with the lid on, and a further 10 mins with the lid off
– serve immediately with anything that takes your fancy. I served up with roast chicken this afternoon, and it went down a storm!