1. Mix the garlic, pancetta, a splash of cream and a glug of white wine in an iron skillet pan. If you don’t have an iron skillet then any ovenproof dish will do. Give it a good mix.
2. Add the boiled new potatoes into the pan and season with salt, pepper and nutmeg if you fancy. We like our potatoes on the chunky side for a more rustic feel, but if you refer your Tartiflette a little tartier then the potatoes can be sliced and layered neatly.
3. Now comes the cheesy goodness, lay slices of the signature reblochon cheese atop the mixture. A general rule of thumb is three 5mm thick slices per person, but we aren’t going to stop you putting more on as some like it cheesier.
4. Give the whole thing one final season with salt and pepper before chucking it in the oven for 10-15 minutes at 190 degrees.
5. While the main dish is in the oven you can prepare the garlic bread. Mix crushed garlic, chopped parsley and some room temperature butter. Spread the garlicky goodness over slices of baguette and pop in the oven for a few minutes to brown it while the Tartiflette crisps up.
6. Once the Tartiflette has turned golden and the reblochon on top has gone crispy, it’s time to pull the dish out of the oven. Garnish the Tartiflette with the cornichons and red onion with the garlic bread on the side to accompany or for mopping up the juices.
Et voila, there it is – A tartiflette to enjoy at home!
Find out more about the Raclette Brothers on their website, or head to their restaurant, Alpes in Brixton. Alternatively, why not sample the Tartiflette in its native environment on a Freshtracks holiday.