Eating The Tour De France Stage 15: Pontarlier – Verbier. A Tartiflette

After brief visits to Monaco, Andorra and Spain, Stage 15th of the 2009 Tour de France takes us into another country and the home of pen knives, dodgy bankers and yodeling. Yup, we are riding for Switzerland! The Alpine slopes of this mountainous little country will be a joy for the climbers keen to get there hands on the poker dot jersey, but as mountain stages go the road from Pontarlier Verbier is somewhat tame. A small village located in southwestern Switzerland, Verbier is perhaps better known for its ski areas than its cycle lanes.

Recognized as one of the premiere “off-piste” resorts worldwide Verbier counts among Europe’s most famous winter resorts and you are more likely to bump into adrenaline-hooked ski bums than Lycra clad tour riders.
But whether you get your thrills taking on the fresh powder off piste or flexing your muscles on a steep mountain climb, the Alpine food of these parts will not disappoint. To survive in these mountains you need plenty of calories and heavy cheesy dishes are always on the menu. At the end of Stage 14 we were getting our lactose fix from a Comte fondue, but here in Verbier its a baking hot Tartiflette that will send us into a cheesy delirium.

1. Preheat the oven to 150°C/gas

2. Use half the butter to grease a shallow baking dish, about 30 cm in diameter.

3. Heat a frying pan over a medium heat, add the bacon and sauté for about 5 minutes until crisp and brown.

4. Remove the bacon and drain on kitchen paper. Return the pan to the heat and add the mushrooms. Sauté for about 5 minutes and season with salt and pepper.

5. Lightly coat the potato slices with the salt and pepper. Arrange half in a layer in the base of the  dish and then add a layer of bacon and mushrooms. Top with half the cheese and season again. Top with the remaining potatoes in a tidy layer.

6. Pour cream over the top to just cover the potatoes.  Dot with the remaining butter, bake for about 1.5 hours, or until the potatoes are tender. Add the remaining cheese to the top, and return to the oven until brown and bubbling (about 15 minutes). Remove from the oven and serve.

This entry was posted on Tuesday, July 21st, 2009 at 16:54 and is filed under Cycling & Food, Cycling Recipes, French Recipes, Tour De France Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

2 Comments

  1. Chris

    You’d need to ride further than Stage 15 to clear the arteries of those ingredients!

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    im am loving blogging all this heavy mountain food - cheese, creame, cheese repeat. heres hoping mr wiggins has had his Gratin Dauphinois this morning...

    Tom Kevill-Davies 

    The Hungry Cyclist - Pedalling The World For The Perfect Meal 

    t. 0789 621 5282

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