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Mary Cadogan's tartiflette

Contains pork – recipe is for non-Muslims only
A creamy and comforting oven bake of potatoes, cream and bacon – originating from France's Haute-Savoie region

  • Prep: 40 mins
    Cook: 12 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 500
  • Carbohydrates 30
  • Saturated Fat 19
  • Sugar 0
  • Protein 23
  • Fat 32
  • Fibre 2
  • Salt 2

Nutrition per serving

  • Calories 500
  • Carbohydrates 30
  • Saturated Fat 19
  • Sugar 0
  • Protein 23
  • Fat 32
  • Fibre 2
  • Salt 2

Ingredients

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

Method

  1. 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.

  2. 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.

  3. 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.

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