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TARTIFLETTE WITH PUIGPEDROS

Our version of Tartiflette with the super gold award winning Puig Pedros cheese. A warming winter dish, perfect for a hearty family meal. Recipe from Clara Diez, Formaje
READY IN

65 min

COOKING TIME

50 min

PREP TIME

15 min

SERVES

Serves 4

ingredients

  • 500g small or medium sized potatoes (Yukon gold are really good for this)
  • 250g Puigpedros cheese (half a cheese)
  • 250g panceta lardons
OUT OF STOCK
  • 250g crème fraiche
  • 1 onion diced
  • 25g butter
  • 100ml light white wine such as a grenache
  • Salt & pepper to taste

 

 Method

  1. Pre heat the oven to 180°C
  2. Cook the potatoes skin on in boiling water with salt for 25-30 minutes until soft.
  3. While the potatoes are cooking, fry the panceta lardons in a heavy based pan, the panceta should produce enough fat of its own to not need oil. Once softened add the chopped onion to cook in the panceta fat and soften. Add the wine and let it evaporate off. 
  4. Once the potatoes are cooked, drain and let then cool. Once cool peel them and then cut in thick slices. Butter the oven dish, then place a layer of sliced potatoes, then half of the pancetta and onion. Next place another layer of potato and then the rest of the panceta and onion. Take the crème fraiche and spread if all over the top layer. The ingredients will all meld together on cooking.
  5. The final topping is the Puigpedros cheese which you slice horizontally across the whole half into 2 half-moon shapes and place these on each end of the dish with the rind facing upwards.
  6. Bake in the oven at 180° for 15 minutes until the cheese is fully melted. Then put it under a hot grill for around 5-10 mins until the rind is crispy and golden.

 

Little tip

Serve with bread to soak up the sauce, a green salad or some pickled cornichons.

ingredients

  • 500g small or medium sized potatoes (Yukon gold are really good for this)
  • 250g Puigpedros cheese (half a cheese)
  • 250g panceta lardons
OUT OF STOCK
  • 250g crème fraiche
  • 1 onion diced
  • 25g butter
  • 100ml light white wine such as a grenache
  • Salt & pepper to taste

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