POTATO TARTIFLETTE

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:
25-30 minutes
Serves:
4

Ingredients

6 medium potatoes, peeled and sliced evenly

2 white onions, peeled and sliced into rings

2 cloves crushed garlic

1 pack Freedom Farms middle bacon, cut in chunks

1 Tartiflette cheese,

Olive oil

2 tbsp salt

2 tbsp freshly ground pepper

1 splash of white wine

Method

Preheat oven to 180 CBoil 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