August Deals
Immediate’s iconic brands reach 21m people every month – that’s more than a third of the UK’s adults – through its world-class magazines, innovative digital products and exciting live events
Mary Cadogan's tartiflette
Serves 4
Easy
Prep: -
Cook: -
A creamy and comforting oven bake of potatoes, cream and bacon – originating from France's Haute-Savoie region
Skip to ingredients
- 750g potato
- 1 onion
- 6rashers smoked back bacon
- 250g reblochon cheeseor pont l’évêque cheese
- 142ml tub single cream
Nutrition: per serving
- kcal500
- fat32g
- saturates19g
- carbs30g
- sugars0g
- fibre2g
- protein23g
- salt2g
Method
step 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.
step 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.
step 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.
