Recipes | Après-work tartiflette


Après-work tartiflette

With the first serious snow of the season you may be craving après-ski food but lack the time, energy or ingredients to rustle up a fondue or tartiflette.

This cheat’s 'après-work' version was created EXACTLY for that eventuality with the added bonus that you can make it for two (or one if you’re particularly greedy …). It is the antidote to new year diets.

It’s best with a gooey melting cheese like Raclette or - even better - Ogleshield but you can make it - as I did this lunchtime - with Camembert which is considerably cheaper and easier to get hold of. Whether or not you include the rind is up to you. (I did.)

Serves 2

375g new potatoes (salad potatoes are ideal)

1 tbsp olive or sunflower oil

100g diced pancetta or bacon

1 medium onion, peeled and finely chopped

200g Raclette, Ogleshield, Epoisses or Camembert (see note above)

2 tbsp dry white wine

2 heaped tbsp chopped parsley

Freshly ground black pepper

Sliced cornichons to serve (optional)

Cut the potatoes into thick slices like big fat coins and boil or steam (preferably steam) until just cooked.

Meanwhile heat the oil in a frying pan over a moderate heat and cook the pancetta until the fat starts to run. Add the onion, stir and continue to fry until the bacon and onion are nicely browned.

Cut the cheese into cubes, removing the rind first if you like. Put in a pan with the wine and warm over a low to medium heat until the cheese has melted.

Toss the cooked potato slices in the onion and bacon and tip in most of the chopped parsley. Spoon the potatoes onto warm plates or bowls and pour over the melted cheese. Season generously with black pepper (there should be enough salt) and sprinkle over the rest of the parsley.

Serve with sliced cornichons if you’ve a taste for them.

What to drink: a crisp dry white wine. Chablis would be perfect.

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