Olive Magazine

Mini-tartiflettes with crisp salad and crusty bread

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

Tartiflette is a hearty French dish of potato, bacon and traditionally, reblochon cheese baked in layers. Often found in restaurants near ski resorts it's just the dish to enjoy when you've worked up an appetite on the slopes. This version is just as good at home in the colder months.

Nutrition:
NutrientUnit
kcal670
fat46.8g
carbs36g
fibre3g
protein28.5g
salt3.81g
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Make these mini, then check out our classic tartiflette, tartiflette tart, new potato tartiflette and more French-style recipes.

Ingredients

  • such as Desirée or Charlotte 350g waxy potatoes, peeled and sliced
  • 1 onion, finely sliced
  • butter
  • 6 slices smoked streaky bacon, chopped
  • 100g reblochon or raclette cheese, rind cut off and roughly diced
  • 150ml single cream
  • to serve crusty bread
  • to serve green salad

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Boil the potatoes until tender then drain well. Cook the onion in a knob of butter until soft then add the bacon and cook until it starts to crisp and the onions begin to caramelise.

  • STEP 2

    Butter 2 small baking or gratin dishes. Layer up the cooked potato with the bacon, onion and cheese, seasoning each layer. Pour over the cream. Bake for 20-30 minutes until golden. Serve with bread and green salad.

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