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Tartiflette with serving spoon
Tasty Tartiflette to warm a winters evening.
Tasty Tartiflette to warm a winters evening.
Glendoick: home of this weeks tasty tartiflette recipie.
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Creamy Tartiflette

Hi Everyone,
 
The say the way to a person's heart is through their stomach and so with Valentine's Day coming up on Sunday we decided on an indulgent creamy treat that could be served up with steak, fish or pork. This gorgeous French Tartiflette with a little Scottish twist is a sure fire way to impress your loved one (or yourself to be fair!).
 
Who else to call on when you want a potato recipe than Glendoick Garden Centre? They truly spoilt me this week when they invited me along to photograph this delicious dish that's just been added to their menu.  Traditionally, tartiflette is a French dish from the Savoie region and is made with potatoes, cheese, bacon lardons and onions.
 
Glendoick is celebrating good old Scottish tatties this coming weekend and have invited along John Marshall, Scotland's potato expert who will be on hand all weekend to offer advice on how to grow potatoes, what varieties to choose and and what to plant when. There's also plenty for kids to do with the Crafternoon Potato workshop - check it out here on the Glendoick's Potato Page.
 
Gill X
 
WHERE TO BUY:
Glendoick Potato Weekend
Saturday 13th and Sunday 14th February
10am - 3pm
 
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Serves: 2

Ingredients

  • 2 medium waxy potato about 350g/12oz (try Vivaldi, Charlotte, Maris Peer, and Jersey Royal)
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 175g smoked back bacon, not too thinly sliced, rind removed, cut into 1cm strips
  • 100g Scottish chedder cheese, cut into 1cm cubes
  • 100ml double cream

    Method

    1. Peel and thickly slice the potatoes into about 1.5cm slices. Boil in salted water for 6-8 minutes until tender and drain.
    2. While the potatoes are boiling, heat the oil in a large frying pan and fry the onion over a medium heat for 5 minutes until it becomes transparent.
    3. Add the bacon to the pan and continue frying for another 5 minutes, stirring occasionally until the onion turns golden.
    4. Remove the onions and bacon from the pan to a bowl, leaving as much fat in the pan as possible.
    5. Heat the grill to high.
    6. Add the potatoes to the pan and brown briefly in the fat. If your potatoes are on the floury side they may break up or stick a bit, just keep everything moving.
    7. Return the onions and bacon to the pan and lightly mix everything together.
    8. Pour everything into an ovenproof serving dish and pop the the chunks of cheese among the potatoes and bacon.  
    9. Drizzle with the cream.
    10. Grill for 5 minutes until lightly browned and just on the point of bubbling.

    Transfer to plates with a wide spatula and savour with a glass of wine.

    NICKI'S TUPPENCEWORTH

    How much do you love a decent tattie? When I was a wee girl I'd patiently walk along the dreels of my Grandad's veg patch, nana's pearls hanging from my neck, planting tatties for the year ahead. 

    As a result, we had fresh tatties all season and would eat them with everything.  Wee salad tatties, warm and smothered with butter, mashed with mince and baked with loads of cheese.  This simple, humble tattie is a true food hero.

    This creamy tartiflette shows how you can dress it up into a fancy, schmancy Valentine's treat and I'll be serving mine with sirloin steak and green beans. Salivating as I type!

    If you're thining of joining in the veg growing trend then do take yourself down to Glendoick - they are experts one and all and can answer any questions you might have about growing your own.

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    Nicki X

    Small City Parklands Pub and Beer Garden

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