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Today we would like to give you a very special traditional recipe from France but with a little twist! We're talking about the iconic Tartiflette, but we're ditching the bacon and going all-out with some succulent pork fillet! Why? Because this is as delicious as bacon but healthier, is a ripper choice because it's a lean cut of meat. That means it's got less fat than bacon, pork fillet offer an alternative to the smoked bacon as it is lean and rich in protein.
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You can find our pork fillet here!
Now, we know what you're all thinking. "Tartiflette? What's that, some fancy French dish?" Well, you're spot-on! It's a cheesy, creamy, and downright scrumptious potato bake that'll have your taste buds doing the kangaroo hop in delight.
So, Tartiflette is a quick and easy winter dish that only requires some ingredients: Reblochon cheese, here some Deliss reblochon options for you to be able to prepare Tariflette: Delice Du Jura and L'Artisan Mountain Man (Reblochon-style). You will also need onions, potatoes, white wine, pork fillet and pepper!
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INGREDIENTS
4 Servings
Original Tartiflette
1 reblochon cheese (The cheesier, the better - just like those cheesy pick-up lines)
1 kg (2.2 lbs) firm-fleshed peeled and sliced potatoes (Go for the gold with a kilo or two, depending on your hungry mob).
Pork fillet - about 200g (Either 200 g of Mild Pork Filet for an healthier option or 200g smoked bacon for a naughtier one. Want to be naughty and nice (our favourite option!), mix 100g of Mild Pork Filet with a 100g smoked bacon!)
2 large onions, diced (Make sure it's not crying more than a true blue Aussie watching a sad movie).
100 ml (1/3 cup + 1 tbsp + 1 tsp) white wine (Cheers to cooking and cheers to drinking - but keep it for the recipe, not just the cook!).
ground pepper and a dash of laughter (optional but highly recommended).
grated nutmeg (optional)
PREPARATION
Tartiflette:
Preheat the oven to 200°C/400°F.
Peel the potatoes and cut them into pieces. Cut the onions into rings.
Brown the bacon and onions in a frying pan for 3 minutes. Add the potatoes and fry on medium heat for 20 minutes. Pour in white wine and cook for 5 more minutes. Season with pepper and nutmeg to taste – since the bacon is already salty, there is no need for additional salt.
Cut the reblochon in half crosswise to get two discs and keep the crust. Cut the bottom disc in pieces, and leave the upper disc whole or cut it into 2-4 pieces, depending on the size of your baking pan.
Mix potatoes, onions and bacon with reblochon cut in smaller pieces and place in a baking pan. Top it with the remaining reblochon, crust upwards.
Bake for 15-20 minutes, until the reblochon melts and turns golden brown.
Serve warm with a side of lettuce.
And there you have it! Your very own Tartiflette with a twist. It's a fair dinkum winner for a family feast or a bonzer get-together with your friends. So, grab a plate, take a bite, and let your taste buds do the Aussie dance of joy! Happy cookin' and enjoy! 🇦🇺🦘😄
