Tartafin

Tartafin is a potato recipe that comes originally from Normandy, France. It’s different from most layered potato dishes in that it is cooked on top of the stove.

It’s very easy to do and requires very little attention, so it’s an ideal side dish when entertaining. This is what you need for four people:

450g of waxy new potatoes, thinly sliced
2 cloves of garlic, thinly sliced
2tbs of olive oil
50g of clarified butter
100g of Gruyère cheese*

Using a large sauté pan or skillet, gently cook the garlic in the butter and oil. Add the potato slices to the pan so that they form layers, cover and cook over a low heat.

After about 20 minutes check to see if they are tender by prodding them with the point of a knife. It should slide in quite easily. Put the slices of cheese on top of the potato, cover and cook again until the cheese has melted. Serve immediately.

* I’ve used Gruyère cheese because it’s readily available. You could use Brie, Camembert or, to be true to the recipe’s Norman heritage, Reblochon if you can find it.

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