Olive Magazine
a deep white dish of Tartiflette with a golden, crisp topping

Tartiflette

Published: July 15, 2021 at 11:15 am
loading...
  • Preparation and cooking time
    • Total time
    • + cooling + chilling
  • Easy
  • Serves 4

Recreate this comforting tartiflette épinards from Maison François, a French brasserie and bar in London. Finished with a bacon crumb, this confit potato bake is bound to impress your dinner guests

Nutrition:
NutrientUnit
kcal1429
fat125.7g
saturates76g
carbs32g
sugars7.8g
fibre3.6g
protein40.6g
Advertisement

Serve this impressive tartiflette at a dinner party, then try our tartiflette tartFrench onion soup, coq au vin, dauphinoise potatoes and more French-style recipes.

Ingredients

CONFIT POTATOES

  • 400g small Jersey Royals
  • 180g butter

CREAMED SPINACH

  • 500g spinach
  • 30g butter
  • 200g crème fraîche
  • 25g Dijon mustard
  • 45g parmesan, finely grated

MORNAY SAUCE

  • 60g butter
  • 50g plain flour
  • 300ml whole milk
  • 30g Dijon mustard
  • 100g comté, finely grated
  • 100g parmesan, finely grated
  • 3 egg yolks
  • 100g double cream, whipped
  • a good grating nutmeg

BACON CRUMB

  • 6 slices streaky bacon

Method

  • STEP 1

    To make the creamed spinach, thoroughly wash the spinach, then quickly fry with the butter and seasoning before squeezing all the water out. Add all the remaining ingredients to a blender and whizz until smooth, then season again.

  • STEP 2

    To make the confit potatoes, heat the oven to 180C/fan 160C/gas 4. Season the potatoes with smoked salt and black pepper. Put the butter in a pan and cook over a medium heat for 5-10 minutes, whisking, until browned and smelling nutty. Pour into a small baking tray, add the potatoes, mix well, cover with a double layer of foil and seal tightly. Cook for 35 minutes until cooked through. Once cooled, mix the confit potatoes into the creamed spinach and transfer to a baking dish.

  • STEP 3

    To make the mornay sauce, melt the butter in a pan and then whisk in the flour to form a paste. Add the warm milk and bring to a boil while whisking, simmering for 2 minutes. Put in a mixing jug, add the mustard and slowly add the cheeses as you blend with a hand blender. Check the seasoning and chill. Once cooled, whisk in the egg yolks and whipped cream, then chill before pouring the sauce over the dish of confit potatoes and creamed spinach mixture. Grate nutmeg over the top. Set aside.

  • STEP 4

    To make the bacon crumb, lay the bacon onto wire racks with oven trays beneath and cook for 13-15 minutes, then flip and cook for a further 2-3 minutes. Leave to cool until it gets crispy and chop by hand.

  • STEP 5

    To serve, put the dish under a hot grill to heat through (it should only take a couple of minutes), before removing from the oven and topping with the bacon crumb. Serve hot.

Check out our best Jersey Royals recipes

Jersey Royal Potatoes Recipe with Garlic
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content