Recipe by Crush Magazine

A favourite ‘ski lodge’ dish that hails from the Savoie region of France.

Serves: 6 portions Prep time: 30 minutes Cook time: 30 minutes Difficulty: easy

Tartiflette Savoyarde

1 kg medium potatoes, peeled

250 g thick-cut smoked, boneless pork rashers, sliced into lardons

splash of olive oil

1 medium brown onion, chopped

3 garlic cloves, minced

150 ml Leopard’s Leap Culinaria Grand Vin

1 C (250 ml) cream

salt and pepper

2 rounds Camembert cheese, cut into 8 wedges each

Caramelised Onions

1 small brown onion, thinly sliced

2 Tbsp (30 ml) butter

To Serve

1 small jar (300 ml) cocktail gherkins

Tartiflette Savoyarde

Preheat the oven to 180 ºC.

Boil the potatoes whole until tender. Drain and set aside.

In a frying pan over medium heat, fry the pork rashers until the fat has rendered and the pieces are crispy and caramelised. Remove from the pan and set aside. Add a splash of oil to the same pan, then add the chopped onion and garlic and sauté until golden brown. Deglaze with the wine and continue to cook until most of the liquid has evaporated. Turn the heat down to low and add the cream and the lardons to the pan and heat through, check the seasoning and adjust if necessary.

Slice the cooked potatoes thinly, then layer them in an ovenproof dish, alternating with the cream and pork mixture. Bake in the oven for 20 minutes.

Caramelised Onions

While the potatoes are baking in the oven, make the caramelised onions. Heat the butter in a frying pan and sauté the onions over low heat until they caramelise and are golden brown. Set aside.

Tartiflette Savoyarde cont.

Take the dish out of the oven at the 20-minute mark. Add wedges of camembert cheese to the top and then place back into the oven, continue baking til the cheese has melted and is bubbling, about another 10 minutes. If necessary, switch the oven to the grill setting and grill for the last 5 minutes. When the dish comes out of the oven, add the caramelised onions on top.

Serve with baby gherkins on the side and a glass or two of Culinaria Grand Vin.