FACT
It always break my heart when I see on a kitchen recipe website that a simple recipe cooked with love in the past, has been modified for generating traffic on Instagram or Facebook.
A basic example is the Tartiflette.
I went through a few recipes on the web and this is what I have found. Look at this recipe below from the Hairy Bikers.
As a teenager, I have spent most of my weekends and holidays between ski slopes and ski resorts working as an aide de cuisine.
I was 16 when I started my first position in a kitchen, peeling potatoes and onions to make the star dish, a Tartiflette.
I grew up in the Valley of the Aravis, and I have spent most of my time at La Clusaz. From the beginning December to the end of March, I used to prep a few thousands of Tartiflette.
The recipe is not complicated and only basic ingredients are being used. Potatoes, onions, lardons and Reblochon. Local ingredients, cheap and accessible.
When I start to see on a few recipes, double cream, shallots, Vermouth, I am just wondering where is it coming from?
Serve to a Savoyard, a Tartiflette made with shallots, Vermouth and double cream and you will see! It’s for tourists!!!
BASIC INGREDIENTS
I always used the same ingredients when I am making a Tartiflette. The quantity of onions, potato and lardons must be well balanced. And of course, I always used a good quality Reblochon.
I don’t use double cream because of the quality of the Reblochon. If the Reblochon is well made it will cover the mixture of potatoes, onions and lardons. No brainer!!
INGREDIENTS:
- 1kg of potato
- 250g smoked lardons
- 200g onions
- 1 Reblochon de Savoie (From the Aravis)
- No double cream !!
- 2 teaspoon of vegetable oil
- Salt, Pepper
RECIPE
- Peel the potatoes, dice them (1cm square) and rinse them.
- Slice the onions, then sweat them in a pan with a splash of vegetable oil. When the onions start to be soft, add the lardons. Add the diced potatoes and cook everything together with a lid on top of the pan for 20 minutes.
- Grate the white layer on top of the Reblochon.
- Slice the Reblochon in half and in half again.
- Pour the mixture of potatoes, lardons and onions into a baking dish and cover it with the halved Reblochon. The skin should be on the top.
- Bake for 25 minutes.
- Job done.
- Enjoy with a glass of white wine from Savoie like Abymes.
If you would like more information on how to get a ready to go Tartiflette at home please be in touch by sending your request to the following form:
SEASONAL RECIPE
The cold days are not over and I am always tempted to bake a succulent crumble like this RHUBARB CRUMBLE
