I adore this rustic, wintry dish so much that I often double up the recipe, to ensure there is the opportunity to have seconds. Any semi-soft cheese, such as Reblochon, can be substituted for Aletsch, but the Swiss mountain cheese is my favourite. Take care when eating, as the cheese will be very hot.
SERVES 4
400g small new potatoes
200g unsmoked salted pork belly, cut into fat lardons
100ml groundnut oil
1 large onion (about 200g), cut into small dice
200g button mushrooms, quartered
Juice of ¼ lemon
20g butter
50ml crème fraîche
200g Aletsch cheese, cut into strips about 3mm thick
Sea salt and freshly ground pepper
Wash the potatoes in their skins, then cut into large dice and dry well; set aside. Add the lardons to a pan of boiling water and blanch for 1 minute, then drain and dry well.
Heat 50ml of the oil in a frying pan over a medium heat, add the potatoes and cook, stirring every minute or so, until lightly golden all over, adding the onion to the pan when the potatoes are almost cooked through. Once cooked, set aside in a bowl.
Add the lardons and the remaining oil to the frying pan and cook, stirring, for 2–3 minutes until golden, then transfer with a slotted spoon to the bowl with the potatoes and onion; discard the oil.
Preheat the oven to 180°C/Gas 4.
Put the button mushrooms into a small pan and add the lemon juice, butter and a little splash of cold water. Bring to the boil and let bubble for 30 seconds, then drain the mushrooms.
Toss the mushrooms into the potato, onion and lardon mixture, add the crème fraîche and mix well. Add just a touch of salt and a generous grinding of pepper.
Divide the mixture between 4 small ovenproof dishes (earthenware or enamelled ceramic), about 15cm in diameter and 3cm deep. Cook in the oven for 3 minutes, then lay the strips of cheese on top and return to the oven for a further 4–5 minutes.
Serve the tartiflette straight from the oven. The cheese will have partially melted and mingled with the other elements of the dish.