Cheat's tartiflette
Prep
10 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I want something proper and comforting but don't have hours to spend in the kitchen. Traditional tartiflette can be a bit of a faff, so I've stripped it back to the essentials and got it on the table in under an hour. The beauty of using British bacon lardons is that they add amazing flavour without needing loads of butter, and potatoes are packed with potassium which is great for your heart. It's honest, satisfying food that feels indulgent but won't break the bank, and honestly, nobody will know you've taken any shortcuts.
Ella x
Ingredients
- 1 kilosbritish regal white potatoes(peeled and chopped into chunks)
- 200 gramsunsmoked british bacon lardons(unsmoked bacon lardons)
- 3 tbspolive oil
- 1onion(finely sliced)
- 3 sprig/sthyme(leaves picked, plus extra to serve)
- 2 clove/sgarlic(crushed)
- 125 mlsdry cider(or white wine)
- 200 gramskaltbach creamy(No.1 Kaltbach Creamy Cheese*, rind removed and sliced into 0.5cm slices)
Detail level
Instructions
- 1
Bring a pan of salted water to the boil and cook the potato chunks for 10 minutes until just tender. Drain, then leave to steam dry in the colander. Meanwhile, in an ovenproof frying pan, dry fry the lardons over a medium-high heat for 5-6 minutes, stirring, until crispy. Transfer to a bowl, leaving any bacon fat behind in the pan.
- 2
Add 2 tbsp of the oil to the pan and fry the onion and thyme leaves for 5-6 minutes, until softening and a little coloured. Reduce the heat to medium, then add the garlic and fry for 2-3 minutes. Increase the heat again, pour in the cider or wine, then bubble for 1-2 minutes until syrupy. Use a spatula to scoop the contents of the pan into the lardon bowl.
- 3
Preheat the grill to high. Return the pan to the heat with the remaining 1 tbsp of oil and fry the potatoes for 8-10 minutes, turning occasionally with a fork, until just golden. Tip the onion mixture back into the pan, distributing it evenly, then lay the cheese slices on top. Put the pan under the grill for 5-6 minutes, until the cheese is golden and bubbling. Scatter over a few extra thyme leaves and serve. This is great with a green salad and cornichons. *Available in selected stores and from the cheese counter
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