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POTATO TARTIFLETTE WITH BROWN SUGAR BACON

POTATO TARTIFLETTE WITH BROWN SUGAR BACON

Made from pasteurised cow’s milk and is rich and creamy while retaining a slight muskiness thanks to a light washing. Best enjoyed with a beer or cider, tartiflette is the perfect French winter’s night meal.

Prep: 20 minutes
Cook Time: 25-30 minutes
Serves: 4

Method

6 medium potatoes, peeled and sliced evenly

2 white onions, peeled and sliced into rings

2 cloves crushed garlic

1 pack Freedom Farms brown sugar bacon, cut in chunks

1 Tartiflette cheese,

Olive oil

2 tbsp salt

2 tbsp freshly ground pepper

1 splash of white wine

Ingredients

Preheat oven to 180 C

Boil the sliced potatoes until al dente, drain and set aside.

Meanwhile, fry the onions and garlic in a small amount of cooking oil for 8-10 mins or until really well softened.

Add the bacon and fry together until the bacon is cooked and the onion is caramelised in the juices. If using wine, add a splash and let it reduce down into the other ingredients.

In an oven-proof dish approximately the same size as the Tartiflette, put a layer of the sliced potatoes along the bottom, and sprinkle over some of the onion/bacon mix in another layer on top. Season the mixture with salt and pepper. Add another layer of potato, top again with bacon/onion, season. Keep going in this manner until you’ve used everything up or your dish becomes too full, whichever happens first. Finish with a layer of potato.

Place the Tartiflette on top bake for 25- 30 mins or until the cheese has melted and bubbling at the edges.

To serve:

Allow to cool slightly to avoid tongue-burning cheese, but this is a dish best shared straight out of the dish.

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