Tartiflette with an Irish Twist
With a Recipe Demonstration Video from Cooks Academy

Ingredients:
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50g Glenisk Organic Irish Butter
175g streaky bacon, thinly sliced and cut into lardons
750g waxy potatoes, already cooked
200g mature Irish Ardrahan, roughly sliced into small pieces
600g Glenisk Organic Crème Fraîche
1 onion
Salt
Freshly ground black pepper
Method:
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Preheat the oven to 180°C.
Boil, peel and quarter the potatoes.
Grease an oven proof dish (about 25 x 30cm) with half the butter.
Sauté the lardons over a medium heat until crispy. (There is no need to use any additional fat as the bacon will have enough fat of its own). When crispy and golden, remove with a slotted spoon and drain on kitchen paper. Leave to one side.
Sauté the onions until soft and translucent.
Mix together the potatoes, bacon, onion, Glenisk Crème Fraîche and half the cheese in bowl.
Transfer to oven proof dish and arrange evenly.
Bake in the pre-heated oven for about 20 minutes.
Sprinkle over the remaining cheese and return to the oven until golden and bubbling on top (about another 15 minutes).
Remove from the oven, cover with foil and leave for 10-15 minutes before serving.
Tartiflette is a dish originating from the Savoie region in France. Different valleys in the region have different methods of producing tartiflette and there is probably more than one recipe per village. This recipe has an Irish twist in that we use Irish produce including organic Glenisk Crème Fraîche, Irish bacon and Ardrahan cheese.
It is unclear, but the word “tartiflette” may be derived from the word for the regional name for potato, tartifla. All recipes have potatoes, cheese, and some kind of meat such as bacon. It is a typical dish found on the menus of restaurants located in the ski resorts of the region, high in calories and relatively easy to cook. It can be kept warm for an hour or more without spoiling and can be reheated well.
Serving suggestion: Maîche Salad with Shallot Vinaigrette
Serves:
6
Watch Recipe Demonstration Video Below: