Veggie Tartiflette with Cornichons

This is my version of a veggie tartiflette, the secret is the layer of cornichons and reblochon in the middle! It cuts through the richness perfectly. I served this as part of a spread with lots of wintery salads for the perfect hosting meal. There is a video for this recipe here

INGREDIENTS

1.5kg new/waxy potatoes

1tbsp olive oil

2 onions, finely sliced

3 cloves garlic, crushed

175ml white wine

250g crème fraiche

450g reblochon

100g cornichons, roughly chopped

1. Cook the potatoes in a large pan of boiling water for 15min, until just tender. Drain well, rinse briefly under cold water and set aside to cool.

2. Meanwhile, heat a large pan over medium heat and fry the onions until softened and just starting to caramelise, about 15min. Stir through the garlic and cook for 1min. Add the wine and bubble for 2min until slightly reduced.

3. Remove from the heat and stir through the crème fraiche and some seasoning. Cut the cooled potatoes into 1cm thick slices and add to the pan. Stir to combine.

4. Cut the reblochon into thin slices, then cut 1/4 of the slices into 1cm pieces.

5. Preheat oven to 200°C (180°C fan) mark 6. Transfer 1/2 the potato to the base of a 2.5 litre ovenproof serving dish. Sprinkle over the cornichons and the 1cm pieces of reblochon. Then top with the remaining potato and the sliced reblochon.

6. Cook in the oven for 30min, or until golden and bubbling. Leave to rest for 5min before serving with a green salad.