As the 2022 Tour de France continues (Stage 10), renowned French-Australian chef and host of Plat du Tour, Guillaume Brahimi is preparing Tartiflette, made with one of his favourite Fench Cheeses, Reblochon. Tartiflette is a French-style potato bake with speck and white wine. It’s best served hot.
Serves: 6
Preparation time: 15 minutes
Cooking time: 45 minutes
1kg starchy potato, peeled and diced into 1cm cubes
250g unsalted butter, diced
200g smoked speck, rind removed, diced into 1 cm cubes
3 cloves garlic, minced
2 onions, thinly sliced
4 sprigs thyme picked
200ml white wine
500g Reblochon cheese, sliced
salt and pepper
Method
Preheat oven to 180C
1. Place potatoes in a pot and cover with cold water. Bring to the boil, then simmer until just tender but still has resistance. Drain and set aside.
2. Place a large frying pan on medium heat and melt butter until frothy. Colour the potatoes, trying not to overcrowd, so the potatoes don’t get soggy.
3. In a saucepan, melt 50g of butter, then add the sliced onions and thyme. Cook the onions slowly until caramelised.
4. Deglaze the pan with white wine, then keep cooking until the liquid is almost dry.
5. Add onion to the potatoes, then toss well.
6. Place potatoes in a gratin dish, then lay the cheese across the top, covering all the potatoes.
7. Season with salt and pepper, then bake for 20-30 minutes or until the cheese Is melted and golden. Serve hot.
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