A tartiflette is a gratin with potatoes, lardons and onions topped with melted savoyard cheese called Reblochon. It is a traditional mountain recipe and a perfect dish for cold weather !

It is particularly nice served with an Apremont, savoie wine.

Ingredients :

• 1kg potatoes
• 250g smoked lardons
• 2 large onions
• 150g crème fraîche
• 1 whole reblochon cheese
• 1 clove of garlic

Method :

1. Preheat the oven to 200°C
2. Pre-cook the potatoes in a saucepan of salted water (traditionally the potatoes are sautéed but this dish is rich enough so I prefer to boil them)
3. In a frying pan gently fry the onions until they are soft and translucent and then add the lardons and continue frying
4. Remove from heat and add the creme fraîche or liquid cream and mix well
5. Chop the potatoes and mix in with the onion and lardons
6. Salt and pepper as necessary
7. Cut the garlic clove in half and rub the cut sides around an oven dish
8. Place the potato, lardon and onion mix in the oven dish
9. Slice the cheese down the middle and place the two round halves crust up on top of the dish
10. Bake for 20 minutes until golden brown and nice and crispy
11. Serve with a green salad

A hachis parmentier is a french version of what is called shepherds pie in the english speaking world. Shepherds pie is traditionally made with lamb whereas as hachis parmentier is usually made with beef or duck. Hachis comes from the french verb hacher to chop or ‘mince’ and the word parmentier comes from Antoine-Auguste Parmentier the man who introduced potatoes to France.

Parmentier was trying unsuccessfully to introduce potatoes to France by planting them in Parisian gardens (then only only considered fit for animals) as he considered that they were the answer to the problems of hunger in the country at the time. He finally managed to get the then king Louis XVI on his side – the king agreed to send royal guards to protect the potato plantations knowing full well that this would only kindle the interest of the local population. And indeed the locals wondered about this ‘potato’ that was so precious the king had the plantations guarded. The guards were instructed to turn their backs while the  locals ‘stole’ the plants and in no time at all the potato had become a popular and widespread food item in France! A very clever advertising campaign 🙂

Traditionally there aren’t any vegetables in hachis parmentier but I add some to give a bit of colour and texture to the dish. Its a great way to use left over veg, potatoes and even meat from the previous days dinner.

Ingredients :

For the meat sauce : 

• 500g minced beef
• A large onion
• 2 cloves of garlic
• 2/3 carrots finely chopped
• Handful of peas
• 1 tablespoon of flour
• 350ml beef stock
• Salt and Pepper

For the potato topping : 

• 1kg potatoes
• 250ml warm milk
• 50g butter
• Salt and Pepper
• Pinch of nutmeg (optional)

Method :

1. In a saucepan cook your finely chopped carrots and peas or any other vegetable you have – green beans, leek etc. (already cooked left over veg works well with this recipe)
2. In a large pan fry the onion & garlic in some olive oil and a knob of butter on medium heat for about 5 minutes
3. Stir in the minced beef and cook well on a relatively high heat setting
4. Add salt and pepper
5. Sprinkle in a tablespoon of flour and mix well
6. Pour in your beef stock stirring continuously
7. Mix in your pre-cooked chopped vegetables and set-aside
8. In the meantime, cook the potatoes in boiling salted water for 25 minutes or so until cooked
9. Strain and mash the potatoes
10. Season with salt and pepper (and nutmeg if using) and add the butter and milk (adding more if necessary to get the texture you like)
11. Butter a large dish and add a layer of meat. Top with the mashed potatoes.
12. Add a few pieces of butter on top and cook in the oven at 180°C for 30 minutes before placing under the grill for 5 more minutes.
13. Serve warm with a green salad. Delicious!