Slow-cooked smoky bacon tartiflette
- May 2016
- Serves 6-8
- 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.
- 56.3g (29.6g saturated)
- 32g (6.1g sugars)
- 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
- 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.
- 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).
- 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.
- Let the tartiflette stand for 10 minutes, then serve with the salad.
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