Tartiflette
The ultimate winter comfort food. Chef Thomas Bateman's Tartiflette made easy in the Gozney Dome.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
Ingredients
- Serves
- 6
Equipment Needed
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Instructions
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Step 1
Preheat the Gozney to 200°C / 400°F.
Step 2
To prepare the potatoes, boil them in salted water until tender, then drain and allow them to cool. Once cooled, peel the potatoes and cut them into 1cm / 0.4in thick discs. Set aside.
Step 3
To cook the bacon, add the bacon lardons to a cast iron or ovenproof dish that’s approximately 30 x 20cm / 12 x 8 inches or larger, with a depth of around 5–7cm / 2–3 inches. Place the pan in the oven and cook until the fat starts to render and the bacon becomes crispy. Remove the lardons from the pan and set aside.
Step 4
To caramelise the onions, use the same pan and add the sliced onions. Return to the oven and stir regularly until the onions are caramelised and golden. Add the cooked bacon and white wine to the onions, then return the pan to the oven. Reduce the liquid until it is almost completely evaporated.
Step 5
To assemble the tartiflette, mix the sliced potatoes with the onion and bacon mixture, along with the crème fraîche, in a large mixing bowl. Season generously with salt and pepper to taste. To assemble, rub the inside of an ovenproof dish with the cut garlic cloves. Add the potato mixture to the dish and spread evenly. Top with thick slices of Reblochon cheese.
Step 6
To bake the tartiflette, place the dish in the oven and bake until the cheese is oozing and golden, about 10–15 minutes. Serve hot with charcuterie, cornichons, mixed salad, and crusty bread on the side.
