Slow-cooked smoky bacon tartiflette

Slow-cooked smoky bacon tartiflette
  • Serves icon Serves 6-8
  • Time icon Hands-on time 30 min, oven time 2 1/2 hours

A creamy, comforting dish that you can throw into the oven and forget about for a few hours.

Nutrition: per serving

Calories
695kcals
Fat
56.3g (29.6g saturated)
Protein
13.5g
Carbohydrates
32g (6.1g sugars)
Fibre
3.7g
Salt
1.3g
Calories
695kcals
Fat
56.3g (29.6g saturated)
Protein
13.5g
Carbohydrates
32g (6.1g sugars)
Fibre
3.7g
Salt
1.3g

Ingredients

  • 200g British free-range smoked bacon lardons
  • 20g butter
  • 1 onion, thinly sliced
  • 3 tbsp plain flour
  • 300ml dry white wine
  • 500ml double cream
  • 3 garlic cloves, crushed
  • 1.2kg small new potatoes, halved, large ones quartered
  • Small handful rosemary sprigs
  • 200g reblochon cheese, sliced

For the salad

  • 1 shallot, finely diced
  • 2½ tbsp red wine vinegar
  • 1½ tsp dijon mustard
  • 1 tbsp caster sugar
  • 6 tbsp extra-virgin olive oil
  • 200g mixed green salad leaves

Method

  1. Heat the oven to 150°C/130°C fan/gas 2. Fry the bacon in a large, deep saucepan for 5-10 minutes on a high heat until golden and crisp, then remove and set aside. Turn the heat to low, add the butter to the pan with the onion, then fry for 5 minutes until it starts to soften. Add the flour, return the bacon to the pan and cook for 1-2 minutes. Add the wine and cream, then stir and simmer until thickened. Stir in the crushed garlic and season with salt and pepper. 
  2. Arrange half the potatoes in a 2 litre ovenproof dish, add a few sprigs of rosemary, then pour over half the cream sauce. Top with half the cheese, then repeat with the rest of the potatoes, herbs, cream and cheese. Cook for 2½ hours until the potatoes are soft, golden and bubbling (put a tray under the dish to catch any drips that bubble over).  
  3. Meanwhile, for the salad, put the shallot in a small bowl with the vinegar and leave for 5 minutes. Whisk in the mustard and sugar, then season with salt and pepper. Slowly whisk in the oil until thickened, then use to dress the green leaves. 
  4. Let the tartiflette stand for 10 minutes, then serve with the salad.  

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