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Cheesy Bacon & Potato Tartiflette

Serves 2 | with Cheddar and a Creamy Onion Sauce
4.5(45)
Recipe Development Team
Recipe Development TeamUpdated on February 09, 2026
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Calories
: 
777 kcal
Protein
: 
34.1g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Onion

160 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Garlic Clove

90 grams

British Smoked Bacon Lardons

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

Energy (kJ)3253 kJ
Energy (kcal)777 kcal
Fat49.3 g
of which saturates28 g
Carbohydrate53.7 g
of which sugars8.1 g
Dietary Fibre6.5 g
Protein34.1 g
Salt2.8 g
Potassium1093.4 mg
Calcium36.8 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Large Saucepan
•Grater
•Oven dish

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. 

b) Peel and slice the potatoes into 1cm thick rounds.

c) Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.

d) Once cooked, reserve 75ml of the potato water, then carefully drain in a colander and set aside.

2

a) While the potato boils, halve, peel and thinly slice the onion. Grate the cheese. Peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12.

c) When the onions have 5 mins remaining, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

d) Once the bacon is golden, add the garlic and cook until fragrant, 30 secs.

3

a) Add the creme fraiche, reserved potato water and two thirds of the grated cheese to the bacon pan. Mix until the cheese has melted, 1-2 mins, then remove from the heat. Season to taste with salt and pepper.

b) Lay half the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over half the creamy sauce. Repeat with the remaining potatoes and sauce.

c) Sprinkle the remaining cheese on top. Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

d) When your tartiflette is ready, remove from the oven and serve.

Enjoy!

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