An Alpine supper for Alpine conditions

Tonight’s cold weather supper was just delicious and perfect for the alpine weather we’ve experienced today. Tartiflette is a dish I always associate with skiing as it's popular on the slopes of the French Alps from where it originates and the key ingredients are potatoes, bacon, cream and Reblochon cheese (here's a link to find out more on Reblochon), a combination requiring brisk exercise before or after. Today, the husband and I marched up to the local pub at lunchtime in the snow expending a good bit of energy and making room for some serious comfort food. The pub really did feel like a mountain restaurant with snowy puddles in the porch from wet boots, sledges propped up against the front door and several people sitting around in salopettes. The landlord must have been over the moon at the amount of custom for a Wednesday lunchtime in January.

So, my tartiflette recipe is below but, first, a word on what to drink with it. The traditional, and perhaps obvious accompaniment, is a crisp, alpine white wine and we looked no further than that this evening, choosing a 2006 Jacquère, one of several Savoie grape varieties. Others to look out for are Roussette and Altesse. From Burgundy, the lesser know white grape, Aligoté, produces clean, fresh white wines that I would also recommend as a match. If red wine is required, try the light Savoie reds from the Mondeuse grape or even a New World Pinot Noir. An Aussie Pinot from the Yarra Valley went down particularly well on a previous occasion. Otherwise go for, and I have done this on a ski slope, a cold, refreshing lager.

Tartiflette - serves four hungry people who have done lots of exercise or who are sure that they will do shortly afterwards.

750g potatoes, peeled and thickly sliced
1 onion, sliced
25g butter
8 rashers of smoked, streaky bacon, chopped
300g Reblochon cheese
A 142ml pot of double cream

Pre-heat the oven to 220C, 425F or gas mark 7. Place the sliced potatoes in a saucepan, cover with water and bring to the boil. Simmer for a further ten minutes and then drain.

At the same time, fry the sliced onion in butter until soft. Then remove and add the bacon bits and fry until crisp.

Cover the bottom of a baking dish with potato slices and scatter half the onion and bacon over the top. Season with salt and then lay strips of the Reblochon cheese over this mixture. Add a further layer of potatoes, the rest of the bacon and onion and a final layer of cheese. Pour the cream over the dish.

Bake in the oven for 20 minutes by which time the top of the dish should be crispy and browned.