Cheap Tartiflette

Hello Dear Reader,

Tartiflette is a French Alpine dish that’s made from potatoes, onions, lardons, cream, dry white wine and an entire block of Rebluchon cheese. This is the cheaper version. 

My version has a pack of lardons, one medium onion that I peeled and finely sliced. 

I part boiled the potatoes and fried the lardons and bacon together.

Then I made a cheese sauce. I used 100g of mature cheddar. If you have no scales that’s a piece of cheddar the size of box of oxo cubes. 

I then added 2 level tablespoons of corn flour to a jug that would go in the microwave. If you don’t have any tablespoon to measure, then a heaped dessert spoon will suffice.

Combine the flour and cheese and add a mug of milk. It only needs to be a rough measurement and blend it altogether.

Pop the jug in the microwave for two minutes, take it out and stir thoroughly. Stick it back in the microwave for another two minutes. 

In the proper Tartiflette recipe there’s layering and shizzle, mine? Just add the potatoes, onions and lardons to a roasting dish or baking tin and mix them together.

No layering needed. You’re going to eat it not enter in a pageant.

Next, cover in the cheese sauce and bake at 180 for twenty minutes. 

Serve with salad or some cooked veggies. 

Cheap Tartiflette……a go to standard for us. 

Ever tried the real version? Or made the cheap version?

Until tomorrow,

Love Froogs xxx

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22 thoughts on “Cheap Tartiflette

  1. A Guid New Year tae one an a’ when it comes.
    Its steak pie,neeps and tatties up here!
    Enjoy your blog Froogs.keep on bloggin in 2017!
    Best wishes.

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  2. Lovely! A mixture of aged (I think you call it “mature”) Cheddar and some Brie for creaminess will lend itself to a pretty close mock up. The traditional cheese is not allowed here in the US, as all raw milk cheeses are banned, due to governmental health concerns. Supposedly, that cheese is rather odorous. Your version of what we call “scallopped potatoes” looks absolutley delicious! Chopped ham would be a nice substitute for the bacon lardons as well. Well done!

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      • Gardens, American here, so your explaination makes perfect sense. Don’t confuse, however, scallopped potatoes with au gratin (pronounced in American ” o grot (rhymes with got) Ann). My family is 100% French Canadian, so we pronounce that the French way, and the difference is that there is a sharp cheese, usually aged Cheddar) on top!

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      • Scalloped come from the design as you lay put the potatoes in the dish. They are scalloped, like a scalloped edge when you set them in.

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  3. Yum, that looks delicious! I’ll need to give that a try sometime. Although I’ve never seen packs of lardons for sale over here, so I might just need to go with bacon. I’m sure it will be just as tasty! Thanks for sharing.

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  4. We have Tartiflette in the French Alps and made it at home with Reblouchon cheese, you can almost your arteries hardening 😉 – your version is a great way to use up Christmas leftovers – thanks for the reminder – Happy New Year BTW

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  5. I’ve got all of these ingredients (or equivalent substitutes) left over from Christmas. It’s on my weekly meal plan for Friday. I’m really looking forward to it!

    Thank you.

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  6. I do something similar to this, a cauliflower / veggie combo. I put par boiled cauliflower, broccoli, carrots and what ever veg I have in the bottom of the dish, top with the potato, onion bacon mix then pour over the cheese sauce and bake until golden and bubbly, a winter favourite here.

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  7. A lovely simple recipe that I will be serving soon. Feeling pleased with myself as just made healthy soup from all left over veggies for tomorrows lunch.Using 9p bag of chopped leeks and cabbage from supermarket and 19p parsnips. Also just finished painting footstool for living room to match new paint work. The cushion has been covered with £2 size 20 skirt fabric that will match a treat, from charity shop. As you can see I am feeling very thrifty after the expense of the last few weeks. Back to glorious normality.

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