Jerusalem artichoke tartiflette

Tartiflette, Kather's Kitchen, Monmouthshire cookery courses, South Wales

Last month, I stayed near Le Grand Bornand in France, home to the famous semi-soft cheese, Reblochon. Every menu in every restaurant in the area included tartiflette, a delicious combination of potatoes, bacon lardons, onions and lots and lots of Reblochon. I’ve recreated it here using Jerusalem artichokes (one of my favourite ingredients) but you could stick with potatoes for a more authentic dish if you prefer.

JERUSALEM ARTICHOKE TARTIFLETTE

Serves 2

400g Jerusalem artichokes (or Charlotte potatoes)
a knob of butter
2 banana shallots, sliced
1 garlic clove, finely chopped
75ml dry white wine
125g smoked bacon lardons
120ml double cream
200g Reblochon cheese

  • Heat the oven to 190C / Gas mark 5
  • Peel the Jerusalem artichokes and halve any larger ones. Place in a saucepan, cover with cold water and bring to the boil. Cook for around 10 minutes until on the firm side of tender. (Cook them immediately after peeling them otherwise they will turn brown.)
  • Melt knob of butter in a pan. Cook the sliced shallots over a medium low heat, without colouring them, until they become soft. Add the chopped garlic and cook for a further minute.
  • Pour the wine into the pan with the shallots and garlic. Turn up the heat and allow the wine to bubble away until it has almost all evaporated. Transfer the shallot mixture to a bowl.
  • Cook the lardons over a high heat until they are cooked through and turning golden brown with some of the edges turning crispy. Drain off any oil from the pan. Tip the lardons onto a couple of pieces of kitchen paper to remove any remaining oil.
  • Drain the Jerusalem artichokes and cut them into thick (½ cm) slices.
  • Spoon the shallot mixture into the bottom of an ovenproof dish. Add the sliced artichokes and the lardons. Mix briefly with a spoon. Pour over the cream. Season with some freshly ground black pepper and salt, being careful not to over-season the mixture as the lardons will be salty.
  • Cut the Reblochon into long thin slices without removing the rind (as it is an edible and very tasty part of the cheese). Lay the strips of cheese in a single layer on top of the tartiflette mixture.
  • Bake in the oven for 20 minutes until bubbling around the edges and turning golden brown on top.
  • Serve with a crisp green salad.

One comment on “Jerusalem artichoke tartiflette

  1. Jemima Myrddin-Evans on said:

    This is DELICIOUS and easy to make. I did it with Charlotte potatoes and it was so good. Everyone enjoyed it and what I thought was good was that you could prepare it all in advance and then leave it with the strips of cheese on the top and pop it in the oven before you wanted to eat. There was a tiny bit left over which I had for lunch – chef’s treat!

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