The BBC Good Food logo
Mary Cadogan's tartiflette

Mary Cadogan's tartiflette

Rating: 5 out of 5.12 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 4

A creamy and comforting oven bake of potatoes, cream and bacon – originating from France's Haute-Savoie region

Nutrition: per serving
NutrientUnit
kcal500
fat32g
saturates19g
carbs30g
sugars0g
fibre2g
protein23g
salt2g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, January 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.12 ratings

Sponsored content