Mary Cadogans Tartiflette Recipes

MARY CADOGAN'S TARTIFLETTE

Mary Cadogan's tartiflette image

A creamy and comforting oven bake of potatoes, cream and bacon - originating from France's Haute-Savoie region

Provided by Mary Cadogan

Time 55m

Number Of Ingredients 5

Ingredients

750g potato
1 onion
6rashers smoked back bacon
250g reblochon cheese or pont l'évêque cheese
142ml tub single cream

Steps:

Preheat the oven to 220C/Gas 7/fan oven 200C. Peel and thickly slice the potatoes, then boil in salted water for 8-10 minutes, until just tender. Drain.
Chop onion finely and fry in 25g/1oz butter and a drizzle of olive oil for 5 minutes. Snip bacon into pieces with scissors and add to the pan; stir well and cook for a further 5 minutes, until the onion and bacon are lightly coloured.
Chop cheese into chunks, rind and all. Layer half the potatoes in a 1.5 litre/2¾ pint buttered ovenproof dish and scatter over half the onion, bacon and cheese. Lightly season with salt and pepper. Repeat layers, then pour cream evenly over the top and bake for 10-12 minutes until golden. Rest for 5 minutes and then serve with a salad.

Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium

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