TARTIFLETTE WITH SWEET POTATOES

INGREDIENTS

A traditional tartiflette is made with ordinary potatoes but this recipe uses a mixture of both the sweet and ordinary variety. It is not for the dieter or the carbohydrate-conscious but when it is freezing cold, after a day out on the slopes, it is just what you want to eat. I serve a simple salad with it.

• 1.1kg waxy potatoes, peeled and cut into 2cm cubes
• Salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 20g butter
• 2 onions, peeled and finely chopped
• 750g sweet potatoes, peeled and cut into 2cm cubes
• 150g cubed pancetta or smoked streaky bacon
• 1 teaspoon freshly grated nutmeg
• 500ml crème fraiche
• 1 whole reblochon cheese, about 450

METHOD

1. Put the ordinary potatoes into a pan of salted water; cover and bring to the boil and cook for 5-6 minutes until just cooked through. Drain well and set aside.
2. Heat the oil and butter in a large frying pan and fry the onions over a low heat for 5 minutes, stirring to prevent them colouring. Add the cubes of sweet potato, mix well, then cover and cook for 15 minutes. Stir regularly to prevent the potatoes from burning. The sweet potatoes should be just cooked through.
3. Heat the oven to 180˚C/mark 4. Add the pancetta cubes to the frying pan, mix together and cook for a further 5 minutes. Stir in the plain cooked potatoes and sprinkle over the nutmeg and season with pepper and a little salt if needed. Transfer to a large ovenproof dish or roasting tin.
4. Gently warm the crème fraiche through and pour over the potato mixture. Cut the reblochon cheese into thin slices and arrange these over the surface of the potatoes. Bake in the oven for 25 minutes until golden and bubbling. Serve with a simple side salad.