Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Apparently this is what everyone eats while skiing, but I've only seen tartiflette in markets - in fact there's a good-looking and delicious smelling stall outside Neal's Yard in Borough Market. I even heard that there was a tartiflette caravan at Glastonbury last year. Rather like a gratin Dauphinoise, tartiflette is one of those irresistibly comforting concoctions. It also makes perfect fast food.
1kg large potatoes, peeled and boiled for 20 minutes
2tbsp olive oil
1 medium onion, peeled, halved and thinly sliced
200g streaky bacon or pancetta, cut into small dice
150ml white wine
Salt and freshly ground black pepper
450g Reblochon cheese
Pre-heat the oven to 175C/gas mark 4. Cut the potatoes into a rough 1cm dice.
Heat the olive oil in a large frying pan and gently cook the onion and bacon for 10 minutes, stirring every so often until lightly coloured. Add the potatoes and wine and simmer for another 10 minutes, then season.
Spoon half of the potato mixture into an ovenproof dish, cut the Reblochon in half horizontally and place one half on the potatoes. Spoon over the rest of the potatoes and place the other half of the cheese, divided into four quarters, on top. Bake in the oven for 20-25 minutes, or until golden brown and bubbling.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments