Feed that cold [tartiflette]

Manflu struck this week. Yes, I was at death’s door for the best part of two days – my throat nothing but daggers and razor blades, my head obfuscated and giddy, my nose, oh – so runny, so, so runny. Cadaverous days followed sleepless nights. At one point I even drank some lemsip – it was that bad.

But I had to eat. I’m not going to go hungry just because I feel rough. Quite the opposite in fact – it is in eating that one’s health is restored, one’s body realigns, those nasty little bacteria retreat and normality resumes. Probably. I mean, I’m not a doctor, but it would seem that eating raises the spirits and gives the body the resolve it needs to fight the pathogenic invasion. You have to feed a cold.

And that’s just what I did. In fact, I was so convinced that this tartiflette would make me better that I tweeted about it. And, as Borat might say, it was great success.


Tartiflette is traditionally made with reblochon, but I am an honest man, and I used Brie. I also think the breadcrumbs were something of a bastardisation, but they worked well.

Serves 1 with leftovers

1 large potato

3 rashers streaky bacon, chopped up

half an onion, sliced

1 teaspoon sage, finely chopped (dried is fine otherwise)

1 tablespoon cream

Brie – enough for 8 thin slices

White wine



Preheat the oven to 150C.

– Wash and thickly slice the potato, then boil in salted water for 6 minutes until just tender. Meanwhile, fry the bacon until crispy, then add the onions and sage. Fry until soft and a little brown at the edges.

– Drain the spuds. [Now, if you’re cooking for yourself I’d recommend doing the next bit in the same saucepan to save yourself the washing up. If you are going for beauty points then do it in a nice ovenproof dish.] Rub a little butter into your saucepan/dish and put a spoonful of the bacon and onion mix on the bottom. Add a layer of potatoes, then about half the cream and a few slices of Brie. Repeat (bacon and onion, potato, rest of the cream, brie) and pour over a dribble of white wine.

– Sprinkle with breadcrumbs and bake for 45 minutes. Serve with green salad and cornichons.

– Have a hot toddy (50ml whiskey, teaspoon of honey, slice of lemon in a mug, topped up with boiling water), go to bed, feel better in the morning.


Filed under Recipes

14 responses to “Feed that cold [tartiflette]

  1. The tartiflette sounds good. Simple and honest, just what you need when you are feeling down. But please stay away from the lemsip, who ever thought it was a good idea? Sloe Gin is the answer, my supplies are running low due to this cold weather!

  2. Nougat

    LOL This is golden. 😀

  3. plain english

    So happy to see a recipe for tartiflette, have been looking for a proper one ever since overdosing on it in France last year.

  4. This man didn’t get his tartiflette, poor thing.

    Looks delicious James. Hearty stuff. YUM.

  5. And then you puked on a plate and took a picture of it?

    Finlay 🙂

  6. Sage? Breadcrumbs? Brie, for God’s sake?? Nice potato bake, but I wouldn’t let the Savoyards catch you calling it Tartiflette!

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