Tartiflette and bacon fat salad

Tartiflette and bacon fat salad

Home Comforts
Yuki Sigura

I’m not into skiing, although I did try it once and – apart from nearly breaking my leg – I also took out seven school kids and a fence. I haven’t and wouldn’t do it again. You should stop wearing things on your feet other than shoes and slippers after the age of five. The French Alps are good for some things though, including tartiflette.


Quantity Ingredient
1.5kg red-skinned potatoes, well scrubbed, such as Desiree
75g unsalted butter, plus more to brush
1 large onion, finely sliced
2 sprigs thyme
1 garlic clove
10 thick rashers smoked dry-cured streaky bacon
250g whole petit reblochon cheese, rind removed
sea salt
freshly ground black pepper
1 teaspoon dijon mustard
1 1/2 tablespoons white wine vinegar
1 egg yolk
2 tablespoons vegetable oil
100g mixed salad leaves


  1. Preheat the oven to 200°C.
  2. Place the potatoes into a large pan and bring to the boil in their skins. Cook for 10 minutes.
  3. Meanwhile, heat a frying pan until medium hot, add a knob of the butter, the onion and thyme and cook for five to eight minutes until softened, but not coloured at all.
  4. Drain the potatoes and, when they are cool enough, scrape off the skins with a table knife. Cut into slices around 5mm thick.
  5. Take an ovenproof dish, cut the garlic in half and rub the cut side all over the dish, then smear on some butter.
  6. Lay the onion into the dish and spread out over the base, then lay six rashers of bacon across that. Lay the potatoes in concentric circles over the top, then place the cheese in the centre.
  7. Dot with half the remaining butter, pepper and a touch of salt and place in the oven for 45 minutes, until the potatoes are lovely and crisp at the edges and the cheese is totally melted.
  8. Meanwhile, melt most of the remaining butter in a frying pan and chop the remaining four rashers of bacon into lardons. Add to the pan and cook over a medium heat until the fat starts to render, then increase the heat and cook until crisp and browned. Remove with a slotted spoon and place on kitchen paper.
  9. Whisk the Dijon mustard, vinegar and egg yolk together until paler, then whisk in the vegetable oil to emulsify. Pour into the hot fat in the bacon pan and whisk until thickened and cooled slightly. Check the seasoning. Toss the crispy bacon with the salad leaves, then dress with a little dressing.
  10. Remove the tartiflette from the oven, melt the remaining butter in a small saucepan and brush the tartiflette with the melted butter. Serve with the salad.
James Martin
Saturday Kitchen
comfort food
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