British tartiflette

Tartiflette was initially invented to promote sales of the French cheese, Reblochon, a soft washed-rind and smear ripened cows milk cheese. Victoria Glass decided to ring the changes and give the dish a British touch using Cornish cheese and clotted cream.

📝 Ingredients

• 1 kg Désirée potatoes, or similar
• 300 g of bacon lardons, smoked
• 2 large onions, chopped or sliced into half moons
• 4 tbsp of clotted cream
• white wine, 2 glasses
• 1 washed rind cheese, preferably Helford white, sliced horizontally into 1cm slices
• salt
• black pepper

👨‍🍳 Instructions

1. 1To start the dish, peel and boil the potatoes in salty water until completely tender
2. 2In the meantime, fry the bacon and onions in a splash of olive oil until brown and slightly caramelised. Season generously and set aside
3. 3Slice your cooked potatoes into fat discs. Generously butter a gratin dish and place a layer or potatoes in the bottom. Scatter over some of the bacon and onions, before adding another layer of potatoes. Continue to layer everything up, finishing with bacon and onions on the top
4. 4Whisk the wine and clotted cream together and pour over the top before resting your discs of cheese on top
5. 5Pop it in the oven for about 25 minutes or until the cheese has melted and is golden brown. Serve immediately