Crispy tartiflette rosti with sage
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Ingredients
Metric
Imperial
Rösti
- 800g of potatoes, a waxy variety, such as Charlotte or Yukon Gold
- 1 medium onion, finely grated
- 1 tbsp of plain flour
- 1 egg
- 2 tbsp of unsalted butter
- 2 tbsp of vegetable oil
- salt and pepper, to taste
Tartiflette topping
- 1 tbsp of unsalted butter
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 150g of smoked bacon lardons
- 200ml of crème fraîche
- 100ml of dry white wine
- 200g of Reblochon cheese, or similar soft, washed-rind cheese, sliced
- freshly ground black pepper, to taste
Garnish
- 150ml of olive oil
- 1 handful of sage leaves
- 1 handful of cornichons
- 1 handful of baby pickled onions
- 1 tbsp of wholegrain mustard
- salt
Method
First make the rösti. Peel and grate the potatoes using a coarse grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible
- 800g of potatoes, a waxy variety, such as Charlotte or Yukon Gold
Mix the grated potatoes with the onion, flour and egg. Season generously with salt and freshly ground black pepper
- 1 medium onion, finely grated
- 1 tbsp of plain flour
- 1 egg
- salt and pepper, to taste
In a large frying pan, heat the butter and vegetable oil over medium heat
- 2 tbsp of unsalted butter
- 2 tbsp of vegetable oil
Add the potato mixture to the pan, pressing it down with a spatula to form a large, flat pancake. Cook for 8–10 minutes on one side until golden and crispy
Carefully flip the rösti using a large plate or lid to assist. Cook the other side for another 8–10 minutes until both sides are crispy and golden brown. Remove from the pan and set aside
For the tartiflette topping, melt the butter in the same frying pan over medium heat. Add the onion and sauté until softened and browned, about 10 minutes
- 1 tbsp of unsalted butter
- 1 medium onion, thinly sliced
Add the garlic and cook for an additional minute until fragrant. Remove the onions and garlic from the pan and set aside
- 2 garlic cloves, minced
Cook the bacon lardons in the same pan until crispy. Remove the lardons and set aside
- 150g of smoked bacon lardons
Return the onions to the pan. Add the crème fraîche and white wine, stirring to combine. Cook for 2–3 minutes until the mixture thickens slightly. Season with freshly ground black pepper to taste
- 200ml of crème fraîche
- 100ml of dry white wine
- freshly ground black pepper, to taste
Preheat the oven to 180°C fan
Place the cooked rösti on a baking sheet or in an oven-safe dish
Spread the onion, garlic and crème fraîche mixture evenly over the rösti
Sprinkle the crispy bacon lardons over the top
Arrange the slices of Reblochon cheese evenly over the bacon and onions
- 200g of Reblochon cheese, or similar soft, washed-rind cheese, sliced
Transfer the rösti to the preheated oven and bake for 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden
If needed, switch to the grill setting for the last 2–3 minutes to achieve a more golden and crispy cheese topping, watching carefully to prevent burning
Meanwhile, heat the olive oil in a small pan then fry off the sage leaves until crispy. Take care as they will spit when you add them!
- 150ml of olive oil
- 1 handful of sage leaves
Drain the sage leaves a piece of kitchen paper then season with salt
Remove the crispy tartiflette rösti from the oven and let it cool slightly before slicing
Serve warm, alongside the cornichons, pickled onions and wholegrain mustard
- 1 handful of cornichons
- 1 handful of baby pickled onions
- 1 tbsp of wholegrain mustard
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