SLICE AND DICE To ensure there’s an even amount of cheese distributed through the potatoes, we’ve diced half of it and nestled the other half on top to melt over the dish as it bakes.
SERVES 6 PREP 30 mins COOK 50 mins MORE EFFORT
Shoot director EMMA WINCHESTER | Food stylist LIBBY SILBERMANN | Stylist FAYE WEARS
WHY
Toss potatoes, cream, bacon, alpine cheese and onions together in almost any way, and the end result will be a comfort food winner. For our version of tartiflette, an aprés-ski meal from the French Alps, we didn’t want to simply create an even richer dauphinoise – we wanted a noticeably different dish that celebrated the ritual of shopping for the right ingredients and applying just the right cooking methods to them, even if it requires a bit more effort. It’s worth it though, as you’ll see if you try this recipe, where everything is at its best.
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