Potato Tartiflette with Cornichon Salad

New potato tartiflette with cornichon salad

  • serves 4
  • Easy

Put new potatoes at the heart of this classic French recipe. This cheesy tartiflette with crispy bacon lardons is served with a tangy cornichon salad

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*This recipe is gluten-free according to industry standards

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Ingredients

  • Charlotte potatoes 1kg, peeled and sliced into ½cm discs
  • smoked bacon lardons 200g
  • echalion (long) shallots 3, sliced
  • double cream 300ml
  • butter for the baking dish
  • reblochon or taleggio 200g, rind trimmed, diced

CORNICHON SALAD

  • white wine vinegar 1 tbsp
  • sugar ½ tsp
  • Dijon mustard 1 tsp
  • olive oil 2 tbsp
  • echalion (long) shallot ½, finely chopped
  • cornichons finely diced to make 1 tbsp
  • mixed salad 100g

Method

  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Cook the potatoes in a pan of boiling water until just-tender (keep checking so they don’t begin to fall apart), then drain well.

  • Step 2

    Put the lardons in a non-stick pan and cook until the fat begins to render. Add the shallots and cook until the bacon is crispy and the shallots soft and golden. Take off the heat and stir in the cream. Season.

  • Step 3

    Butter a shallow 25cm x 18cm baking or gratin dish. Layer 1/3 of the potatoes on the bottom, spoon over 1/3 of the cream mixture and scatter over 1/3 of the cheese. Repeat for 2 more layers. Bake for 30 minutes until bubbling and golden. Sit for 5 minutes before serving.

  • Step 4

    While the tartiflette cooks, whisk together the vinegar, sugar and mustard. Gradually whisk in the olive oil, then stir in the shallot and cornichons. Season, then toss through the salad leaves to serve alongside.

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Nutritional Information

  • Kcals 859
  • Fat 67.2g
  • Saturates 37.2g
  • Carbs 36.2g
  • Sugars 6g
  • Fibre 5.6g
  • Protein 24.3g
  • Salt 3g
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