Mickael Weiss' Tartiflette
Prep time: 15 minsTotal time: 
Mickael Weiss' Tartiflette
Prep time: 15 minsTotal time: 
Mickael Weiss
Frenchman Mickael Weiss has been head chef at London’s Coq d’Argent restaurant for more than 12 years. Casual and contemporary French seasonal eating sums up Mickael’s idea of what makes the perfect restaurant meal.
Mickael Weiss
Frenchman Mickael Weiss has been head chef at London’s Coq d’Argent restaurant for more than 12 years. Casual and contemporary French seasonal eating sums up Mickael’s idea of what makes the perfect restaurant meal.
Ingredients
- 1.5kg waxy new potatoes (no need to peel)
- 320g oak-smoked bacon lardons
- 3 large shallots, thinly sliced
- 2 garlic cloves, finely grated
- 1 large sprig of thyme, leaves picked
- 75ml dry white wine
- 3 tbsp crème fraîche
- 2 tbsp chopped parsley
- 250g French Camembert or Reblochon
Step by step
Prepare up to the end of step 3 a few hours ahead except for the potatoes – don’t cook them in advance, they should be warm when the dish is assembled.
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Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 20-25 minutes or until just tender. Meanwhile, heat a frying pan and fry the lardons and sliced shallots for 8-10 minutes over a medium heat, stirring frequently – you won't need any oil as the lardons will release fat. Preheat the oven to 190°C, fan 170°C, gas 5.
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Drain the potatoes and allow them to cool slightly – when they are cool enough to handle but still warm, thickly slice them.
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Add the grated garlic and thyme to the lardons and shallots, cook for 1 minute and add the white wine. Remove from the heat and add the crème fraîche and parsley.
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Mix in the warm sliced potatoes, check the seasoning and spoon into a shallow 20 x 30cm ovenproof dish.
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Slice the cheese in half horizontally through the middle, so you have two discs, then cut each disc in half again so you end up with 4 semi circles. Lay these on top of the potatoes.
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Bake in the preheated oven for 20 minutes. Serve piping hot.
This is one of the most traditional Alpine dishes, a perfect amalgamation of melted cheese, bacon and potato. Keeping the skins on the potatoes gives a more rustic look and saves peeling. Serve with continental meats, silverskin onions, cornichons and a crisp salad
