Traditional French Tartiflette
recipe for Traditional French Tartiflette by
Michel Roux comes from Albert Bartlett (www.albert-bartlett.co.uk),
Britains leading grower and packer of root vegetables.
A family business for more than 50 years, they are fiercely
committed to natural farming with minimum interference.
Roux is one of Britains most famous chefs. Since
1991 he has been Chef de Cuisine at Le Gavroche, his
familys celebrated London restaurant and the first
in the UK to enjoy one, two and three star status in
the Michelin Guide. A regular writer and broadcaster,
Michel has won numerous culinary awards and was recently
elected to membership of the prestigious Maitre Cuisinier
This is just one of the range of recipes he has created
to take advantage of the Rooster potatos unique
texture and flavour.
for Traditional French Tartiflette
1kg Roosters boiled in salted water for 15mins
200g Smoked bacon
500g Reblochon cheese*
2Tablespoons vegetable oil, salt and pepper
*You can also use a good soft cows milkcheese
to make Traditional French Tartiflette
the potatoes have cooled remove from the water and
peel, then cut into large dice. The potato should
still be firm and undercooked.
a large frying pan, heat up the oil and then add the
potatoes, shaking the pan to make sure they colour
the smoked bacon into large dice and add to the pan.
season with salt and generously with pepper.
the potato and bacon have coloured, drain and place
into an ovenproof dish.
the potatoes with the sliced Reblochon (do not remove
the skin of the cheese).
in an oven at 180°C for15 minutes and then under
the grill for a few seconds to completely melt and
brown the cheese.