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Potato Tartiflette

with Cheese and Bacon

Allergens:
Milk

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.

Preparation Time50 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Onion

160 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)

Garlic Clove

90 grams

Bacon Lardons

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

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Nutritional information

Energy (kJ)3253 kJ
Energy (kcal)777 kcal
Fat49.3 g
of which saturates27.9 g
Carbohydrate53.7 g
of which sugars8.1 g
Protein34.1 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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 some of the potato water (see pantry for amount), then carefully drain in a colander and set aside.


2

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, stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

d) Once cooked, add the garlic and cook until fragrant, 30 secs. 

3

a) Add the creme fraiche, the reserved potato water (see pantry for amount) and half the grated cheese. Mix together, bring to the boil, 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 creamy 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!