Tartiflette with Jersey Royals (6)

A version of this classic alpine dish from Thomasina Miers.

Tartiflette with Jersey Royals (6)
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Tartiflette with Jersey Royals (6)
Print Recipe
  1. Heat the oven to 200C (180C fan)/390F/gas 6. Cut the potatoes into small, similar-sized pieces. Add to a pan of salted water, bring to a boil and parboil until tender but firm – about eight to 10 minutes depending on size – then drain.
  2. While the potatoes are cooking, melt the butter in a medium pan over a medium-low heat. Add the onions, bay, thyme and pancetta, and fry gently for 15 minutes, adding the garlic after 10 minutes, until everything is soft and sweet.
  3. Turn the heat up a little and pour in the wine. Simmer until you only have a little liquid left, then stir in the creme fraiche, followed by the potatoes. Season well, fold everything together, then transfer to a baking dish.
  4. Slice the cheese thickly and lay across the top of the potatoes. Bake for 10-15 minutes, until the cheese has melted and is bubbling. Serve immediately.
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