with Cheese and Bacon
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Mature Cheddar Cheese
Not included in your delivery
Reserved Potato Water
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.
a) Meanwhile, 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 another large saucepan 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.
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.