Pommes Tartiflette
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
The ultimate naughty Christmas potato. Like a super ramped-up potato bake, the key ingredient here is the camembert, which brings rich flavour and takes the whole dish to the next level.
Ingredients
-
1.2kg waxy potatoes, peeled and thinly sliced
-
300g bacon or pancetta, chopped
- 1 brown onion, thinly sliced
- 2 teaspoon Secret Weapon
-
A pinch of Man Grind Flakes
- 300ml cream
- 200g reblochon or washed-rind cheese (like taleggio or camembert), sliced
- Olive oil or butter for frying
Directions
- Preheat the oven to 180°C fan bake. Boil the sliced potatoes in salted water for 5 minutes, until just starting to soften. Drain and set aside.
- In a fry-pan, cook the bacon until crispy, then add the onion and sauté until soft and golden. Stir in the Secret Weapon seasoning and a pinch of Man Grind Flakes.
- Lightly grease a baking dish. Layer half the potatoes in the base, then spread the bacon and onion mixture on top.
- Pour over half the cream and layer with slices of cheese.
- Repeat with the remaining potatoes and cream, then finish with more cheese on top.
Bake for 30 to 35 minutes until golden and bubbling, with melty cheese pooling on the surface.
Let it sit for 5 to 10 minutes before serving. This is comfort food at its finest and holds up beautifully on the Christmas table alongside a fresh green salad.
