Tartiflette

Background

Although based on more ancient recipes, tartiflette as we now know it only began to appear on menus in Alpine ski resorts in the 1980s. The name is most likely derived from the Arpitan word for potato, tartiflâ, and it is essentially a gratin of potatoes, Reblochon cheese, lardons and onions.

It is comforting a cheese dish as you will ever eat.

 

Preparation time 10 mins - Cooking time 20 mins - Serves 2

Ingredients

For the pastry

250g plain flour                                                   1-3 tbsp milk or water                       

125g butter, diced and kept cool in the fridge     pinch of salt

For the filling            

8 medium onions                   25g plain flour

Chopped spring onions or chives to garnish      Freshly ground black pepper

2 large slices of sourdough bread

 

Method

1. Gently warm the beer in a heavy-bottomed saucepan, and set aside.
2. In a separate pan, melt the butter over a medium heat. When it begins to foam, add the flour to form a roux and cook for about another minute.
3. Whisk the warm beer into the roux, a little at a time, to form a thick sauce.
4. Add the cheese to the beer sauce, a little at a time, continually stirring until you have a very thick sauce that resembles a paste. Finish this off by stirring in the mustard and Worcester sauce.
5. Gently toast the slices of bread to your liking, before spreading each slice generously with the cheese mix, ensuring it reaches all the way to the crust.
6. Place the slices of bread on a baking tray and place under a hot grill for a few minutes until the paste begins to bubble and turn a golden brown.
7. Remove from the grill, season well with black pepper and garnish with spring onions or chives if you wish.
8. Serve immediately.

Serving

Welsh rarebit is normally eaten as it comes and without a garnish, however the addition of a sharp green salad, or some sliced radicchio complements it beautifully.