Even when the weather is very moderate, I want food with a chunk of substance, especially after a busy day. Jersey royals and their deliciously waxy flesh are best for this most alpine of dishes. I have determined Nettlebed Creamery’s natural Highmoor cheese, which is brilliant here, as is its hay-aged Witheridge. Serve with an inexperienced salad and a bottle of crisp white wine.
Tartiflette with jersey royals and pancetta
You also can make this with the extra traditional reblochon or taleggio, and you could pass over the pancetta to make it meat-free.
- Prep 15 min
- Cook forty min
- Serves 6
- 1kg jersey royals, scrubbed
- 100g butter
- Two medium purple onions (approximately 250g), finely chopped
- 2-three bay leaves, ideally clean
- One small handful of fresh thyme
- 150g smoked pancetta, reduced into chunks or lardons
- Two garlic cloves, peeled and finely chopped
- One glass white wine
- 200g creme fraiche
- 200g Highmoor, Witheridge, reblochon or taleggio
Heat the oven to 200C (180C fan)/390F/gasoline 6. Cut the potatoes into small, similar-sized portions. Add to a pan of salted water, carry to a boil and parboil till soft but firm – about eight to ten minutes depending on size – then drain. While the potatoes are cooking, soften the butter in a medium pan over a medium-low warmness. Add the onions, bay, thyme, and pancetta, and fry gently for 15 minutes, including the garlic after 10 mins, until the entirety is gentle and sweet. Turn the warmth up a touch and pour inside the wine. Simmer until you best have a touch liquid left, then stir inside the creme fraiche, observed via the potatoes. Season properly, fold everything collectively, then transfer to a baking dish.
