CELERIAC & P OTATO TARTIFLETTE
SERVES 2 FOR A FULL MEAL OR 4 FOR A LIGHT SUPPER
Lots of people think tartiflette is an ancient cheese dish, but in truth, it was invented in the 1980s by Reblochon makers to increase sales of their fragrant washed-rind cheese and quickly became one of the world’s favourite cheese dishes. We have omitted the lardons traditionally found in tartiflette and given it a twist by adding some celeriac. We use Maida Vale, a Reblochon-style cheese, washed in ale, made by Village Maid Cheese in Berkshire. If you can’t find it, then Reblochon is the obvious alternative, or feel free to use another soft, mild, washed-rind cheese.
● 250g celeriac, peeled and sliced 1cm thick
● 250g potatoes, peeled and sliced 1cm thick
● Drizzle of olive oil
● 1 yellow onion, thinly sliced
● 2 garlic cloves, sliced
● 80ml white wine
● 1 tsp chopped thyme
● 1 tsp chopped rosemar y
● 80ml double cream
● 350g Maida Vale cheese (or similar Reblochon-style washed-rind cheese), sliced in
