Truffle Tartiflette
There is nothing more comforting and special than a plate of tartiflette! It’s decadent, cheesy and indulgent and I hope it transports you straight to any previous mountain trips where you may have partaken of it during après ski. The addition of truffle makes it just that little bit more special.
SERVES 4
Ingredients:
- 1 lb. 9 oz. russet or Yukon gold potatoes, peeled
- 1 oz. butter
- 2 brown onions, finely sliced
- 2 garlic cloves, crushed
- 1 tbsp. dried thyme
- 3½ fl. oz. crème fraîche
- 3½ fl. oz. double (heavy) cream
- 1 tbsp. truffle oil
- 9 oz. Gruyère cheese, grated
- Salt and pepper to season
- Sliced truffle to garnish
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Instructions:
- Start by preparing your potatoes. Set a saucepan of water over a high heat with a pinch of salt and bring to the boil. Chop the potatoes into slices ¼ in. thick and add to the saucepan. Boil for around 15 minutes or until tender. Drain and leave to one side.
- Place a frying pan over a medium-high heat and add the butter. Once the butter is bubbling, add the sliced onion and fry till golden brown and caramelized, stirring often.
- Next, add the garlic and thyme. Stir continuously and once the garlic is fragrant remove the pan from the heat.
- In a bowl, mix together the crème fraîche, double (heavy) cream, truffle oil and some seasoning and set aside.
- Heat the oven to 400°F and get yourself a lasagna dish.
- Place half the cooked potato slices over the base of your dish. Next, add half the onion mix and half the grated cheese. Repeat with the remaining potato, onion and cheese.
- Pour over the truffle cream.
- Place the tartiflette in the oven for 10–15 minutes or until golden brown and bubbling. Remove from the oven and serve topped with truffle slices.
