Stick-to-your-ribs tartiflette

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Drop the potatoes into a large pan of boiling water - cook for 5 minutes then drain well. Fry the bacon in a little oil until golden and crisp. Remove and add the onions, cook until really soft, about 10 minutes.
2. Butter a baking dish well. Arrange layers of potato, onion, bacon and cheese (season as you layer but go easy on the salt). Pour the cream over.
3. Bake for 30-40 minutes until the potatoes are tender and the top bubbling and golden.

Per serving

947 kcalories, protein 29g, carbohydrate 38.4g, fat 76.3 g, saturated fat 40.4g, fibre 3.3g, salt 2.78 g

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Ingredients

• 750g waxy potatoes , such as desiree or estima, peeled and thickly sliced
• 200g bacon lardons or cubetti de pancetta
• oil
• 2 onions , halved and thinly sliced
• butter
• 300g reblochon cheese or brie, rind removed and sliced
• 284ml carton double cream

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour

Ingredients

• 750g waxy potatoes , such as desiree or estima, peeled and thickly sliced
• 200g bacon lardons or cubetti de pancetta
• oil
• 2 onions , halved and thinly sliced
• butter
• 300g reblochon cheese or brie, rind removed and sliced
• 284ml carton double cream

Per serving

947 kcalories, protein 29g, carbohydrate 38.4g, fat 76.3 g, saturated fat 40.4g, fibre 3.3g, salt 2.78 g

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