Rain, rain and oh yes, some more rain. That is how things have been lately. The rivers have burst their banks and fields all around have become muddy swimming pools. Detours must be taken on the simplest of journeys to avoid flooded roads. We are at the mercy of the weather.

Being partly Scandinavian, I really don’t mind the cold, in fact I positively love snow. But rain is another thing altogether. Anything that has the power to make me look and feel like a drowned rat, is no friend of mine. Yes rain, you heard me, we are not buddies.

So, in defiance of my old adversary ‘rain’, I threw my January diet out the window and set about creating some thoroughly decadent, utterly comforting, belly warming Tartiflette.

Honestly, if you have found yourself soaked through, your normally jubilant self all fed up, then this is the dish for you. It will hug you from the inside and lift your spirits.

Don’t let the rain get you down, fight back….eat Tartiflette.

Tartiflette with Broccoli

(Serves 4)

800g potatoes, peeled and cut into bite sized cubes
1 tbsp olive oil
2 small onions, chopped
200g smoked bacon lardons
500g broccoli
150ml dry white wine
400g Reblochon cheese (brie or camembert can be substituted)
3 heaped tbsp creme fraiche

Pre-heat your oven to 180 FAN / 200 C. Put your potatoes in a pan of salted water and bring to the boil. Simmer for 10 minutes until just cooked but still firm.

Meanwhile, heat your olive oil in a pan and add your onions and bacon lardons and fry for 6-8 minutes, until cooked through but not crispy.

Steam your broccoli for 5 minutes. It should still be firm but cooked.

Add the white wine to the pan with your onions and bacon and let it bubble and reduce for 5 minutes.

Add your cooked, drained potatoes to the pan with the onions and bacon. Take the pan off the heat.

Cut your cheese into cubes and add to the potatoes. Seasons well , add the creme fraiche and stir everything together.

In an oven dish, spread half of your potato and cheese mixture into the base. Then lay your broccoli over the top to cover in a bright green layer. Pour in the remaining half of your potato mixture and spread it out to cover the broccoli.

Place the Tartiflette in the oven and cook for 30 minutes.

Tartiflette with Broccoli

I am entering this recipe into a few challenges. Firstly, a new one called Extra Veg hosted by Helen from Fuss Free Flavours and Michelle from Utterly Scrummy Food For Families. Tartiflette is not usually made with broccoli but the extra veg in this really made the dish for me.

Extra Veg BadgeAlso, I am entering this into January’s Cheese Please! challenge hosted by Fromage Homage where the theme is Comfort Food & Winter Warmers. This is spot on for the challenge I think!

Cheese Please!

And last but not least, my old favourite, Made With Love Mondays hosted by Mark over at Javelin Warrior’s Cookin W/Luv as I made it from scratch. Simple and easy and oh so good.

Made with Love Mondays, hosted by Javelin Warrior