tartiflette au brie

Sneaking in just before the beautiful Scottish summer that I’m sure is just around the corner, this is a hearty Savoie mountain dish perfect for a cold night.

2016-02-06 14.05.25

(serves 6 with a salad)

1kg red potatoes, sliced very finely with a mandolin if you have one
A knob of butter
2 onions, diced
225g creme fraiche
250g brie, cut into slices
Salt and pepper to taste
Handful of almonds, sliced roughly

  1. Put the potatoes in a large pot and cover with salted water. Bring to the boil and then simmer, covered, for 5-8 minutes. Drain and leave the water to evaporate for a couple of minutes then place in a bowl.
  2. Melt the butter in a pan and soften the onion until transparent.
  3. Place the onion mix into the potato and stir in the creme fraiche. Add salt and pepper to taste.
  4. Butter an oven dish of about 22 x 32 cm. Place the potato/onion mix inside, top with the brie and the nuts, and cover with silver foil.
  5. Cook at 175oC for 30 minutes then remove the silver foil. Cook for a further 10-15 minutes until little bubbles form.

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