COMFORTABLY NUMB

Après-ski cuisine calls for decadent dishes, designed to nourish body and soul. Here, GT shares its favourite post-slopes comfort fare.

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Tartiflette with bacon and sage

SERVES 6-8 AS A SIDE // PREP 35 MINS // COOK 1 HR 45 MINS

Tartiflette, a traditional après-ski dish from Savoy in the French Alps, comprises potatoes, onion, Reblochon cheese and lardons.

Our version layers the potatoes into a spiral to add texture.

400 ml crème fraîche

1 onion, thinly sliced

4 garlic cloves, bruised with back of a knife

4 bay leaves

4 sage leaves, plus extra 1 cup for frying

3 kg large Desiree potatoes, peeled

250 gm Reblochon or other soft, washed-rind cheese (such as L'Artisan Le Rouge), chopped

Butter, for greasing

180 gm dry-cured, cold-smoked bacon, rind removed

2 tbsp extra-virgin olive oil

1 Combine crème fraîche, onion, garlic and herbs in a saucepan over medium heat. Bring to a simmer and cook, stirring, until fragrant and sage is wilted (2 minutes). Remove from heat and stand to infuse (30 minutes).

2 Preheat oven to 220°C fan-forced. Using a mandolin, slice potatoes crossways 3mm thick and place in a bowl. Strain infused crème fraîche into a clean saucepan (discard solids). Add Reblochon and stir over medium heat until melted (2-4 minutes; the rind won't completely melt). Pour over potatoes, season and turn to completely coat.