Mary Cadogan's tartiflette

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Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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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.
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.
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.

Per serving

500 kcalories, protein 23g, carbohydrate 30g, fat 32 g, saturated fat 19g, fibre 2g, salt 2 g

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Ingredients

• 750g potatoes
• 1 onion
• 6 rashers smoked back bacon
• 250g reblochon cheese or pont l'évêque cheese
• 142ml tub single cream

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 35 - 40 mins

Cook 10 - 12 mins

Ingredients

• 750g potatoes
• 1 onion
• 6 rashers smoked back bacon
• 250g reblochon cheese or pont l'évêque cheese
• 142ml tub single cream

Per serving

500 kcalories, protein 23g, carbohydrate 30g, fat 32 g, saturated fat 19g, fibre 2g, salt 2 g

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