Taleggio Tartiflette

It’s no coincidence tartiflette is a classic après-ski dish. It’s a rib-sticking, cockle-warming lump of a meal, best used as a reward after strenuous activity. But it’s so delicious you can simply take a smaller helping if your step count doesn’t warrant a heftier one. 

SERVES 4 

Ingredients:

1kg potatoes, peeled and cut into 1 cm dice 

rapeseed oil 

2 thick rashers smoked streaky bacon, cut into 

4cm dice 

1 large onion, peeled and diced 

½ glass Eight Degrees Brewing Barefoot 

Bohemian Pilsner Lager 

350g Taleggio, diced 

1 garlic clove, peeled and cut in half 

sea salt and freshly ground black pepper 

Method:

Preheat the oven to 200°C. 

Boil the potatoes for 3–5 minutes until just tender and then drain. 

Heat a good splash of rapeseed oil in a large, heavy pan over a gentle heat. Fry the potatoes for a minute or two and then add the diced bacon and onion. Cook until the bacon has begun to 

crisp. 

Pour in the Pilsner, stir and then add the cubed cheese. (You could also add some spinach, chard or kale at this stage.)  Remove the pan from the heat. 

Prepare an ovenproof earthenware dish by rubbing it well with the halves of garlic and greasing with rapeseed oil. 

Empty the contents of the pan into the dish and bake for 20–30 minutes, until the cheese has melted and begun to crisp.