Name: Tartiflette with bacon and sage
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 6-8
Ingredients: 400 ml crème fraîche; 1 onion, thinly sliced; 4 garlic cloves, bruised with back of a knife; 4 bay leaves; 4 sage leaves, plus extra 1 cup for frying; 3 kg large Desiree potatoes, peeled; 250 gm Reblochon or other soft, washed-rind cheese (such as L’Artisan Le Rouge), chopped butter, for greasing; 180 gm dry-cured, cold-smoked bacon, rind removed; 2 tbsp extra-virgin olive oil

Tartiflette, a traditional après-ski dish from Savoy in the French Alps, comprises potatoes, onion, Reblochon cheese and lardons for the ultimate comfort meal. Whether you’re bringing it out as a winter showstopper or as a complement to a main dish, you’re bound to impress.

Our version layers the potatoes into a spiral to ensure that each scallop of potato gets a golden crisp. Plus, a bit of theatre never goes astray.

Top with the bacon and sage for extra flavour and tuck in while it’s still hot.

Ingredients

400 ml crème fraîche

1 onion, thinly sliced

4 garlic cloves, bruised with back of a knife

4 bay leaves

4 sage leaves, plus extra 1 cup for frying

3 kg large Desiree potatoes, peeled

250 gm Reblochon or other soft, washed-rind cheese (such as L’Artisan Le Rouge), chopped butter, for greasing

180 gm dry-cured, cold-smoked bacon, rind removed

2 tbsp extra-virgin olive oil

Method

Combine crème fraîche, onion, garlic and herbs in a saucepan over medium heat. Bring to a simmer and cook, stirring, until fragrant and sage is wilted (2 minutes). Remove from heat and stand to infuse (30 minutes).

Preheat oven to 220°C fan-forced. Using a mandolin, slice potatoes crossways 3mm thick and place in a bowl. Strain infused crème fraîche into a clean saucepan (discard solids). Add Reblochon and stir over medium heat until melted (2-4 minutes; the rind won’t completely melt). Pour over potatoes, season and turn to completely coat

Lightly grease a 25cm cast-iron pan with butter. Arrange potato slices upright in pan, working in a spiral from the outside into the centre. Pour over any remaining crème fraiche mixture. Cover tightly with two layers of aluminium foil and bake until tender (1 hour). Remove foil and bake until golden and bubbling (30 minutes). Stand for 10 minutes before serving.

Place bacon in a food processor and process until finely chopped. Heat olive oil in a frying pan over medium heat. Add bacon and cook, stirring, until golden (3-5 minutes). Add remaining cup of sage and cook, stirring, until bacon and sage are crisp (30 seconds – 1 minute). Remove from heat, then spoon over tartiflette to serve.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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