This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes — or at least a brisk winter’s morning walk. It is important to use a ripe Mountain Man, preferably bought a few days in advance and left to reach maturity out of the fridge. Serves 4
- 1.5kg medium-sized red potatoes, such as Desirée
- 1 large white onion, peeled and diced
- 2 thick rashers of smoked streaky bacon, diced
- 50 cl Sour Cream
- 1 garlic clove, peeled and cut in half
- sea salt and freshly ground black pepper
- 1 ripe Mountain Man cheese
- Preheat the oven to 200°C.
- Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.
- Meanwhile, cook the onion and bacon in butter in a heavy frying pan over a medium heat; they should sweat but not brown.
- Drain the potatoes and as soon as they are cool enough to handle peel them — the quicker the better. Slice thickly across.
- Choose an ovenproof earthenware dish and rub it well with the out halves of garlic. Layer half the sliced potatoes across the base, season, then scatter over the onion and bacon mixture as well as sour cream. Add the remaining potatoes and more seasoning and sour cream.
- Place the whole Mountain Man on top. Bake for 10 minutes, then reduce the heat to 180C/350’F/gas mark 4 for a further 20—25 minutes. The Mountain Man should melt within its skin and the fat drip down while the potatoes crisp.
- Tartiflette is a filling dish and all you really need to go with it is a nicely dressed green salad.