James Martin's delicious tartiflette
After several months away, James Martin is finally back to heat things up in our kitchen. He’s cooking us his delicious tartiflette from his new book Potato, perfect for the winter months.
500g anya potatoes
2 red onions, finely sliced
3 garlic cloves, crushed
75ml dry white wine
120ml double cream
500g reblochon, sliced
Sea salt and freshly ground black pepper
1. Preheat oven to 200C
2. Cook the potatoes in boiling salted water for 15 - 20 minutes, drain and leave to cool and then slice.
3. Melt the butter in a flameproof, round ceramic dish and fry the potatoes for 5-8 minutes until crisp. Remove and set aside. Add the lardons to the dish and fry for a few minutes, then add the onions and garlic and sauté for 5 minutes. Season, then deglaze the dish with the wine and pour in the double cream.
4. Remove the dish from the heat and layer the onions and lardon mixture with the potatoes and reblochon. Bake in the oven for 30 minutes.