Cheese Bacon&Thyme Tartiflette
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 2 tsp vegetable oil
- 275g thick cut smoked British bacon rindless back rashers, chopped
- 1 large onion, thinly sliced
- Half a 15g pack fresh thyme
- 284ml pot Select Farm double cream
- 300ml Select Farm Semi-Skimmed Milk
- 1 clove garlic, crushed
- 1kg waxy potatoes, such as Maris Piper, unpeeled and thinly sliced
- 250g Reblochon de Savoie Cheese cut into thin slices (Reblochon could be replaced with Brie or Chaumes)
Method
step 1
Preheat the oven to 180C, gas mark 4, and lightly grease a 1.5-litre ovenproof dish. Heat the oil in a frying pan and fry the bacon and onion over a medium heat for 4-5 minutes until beginning to brown.step 2
Chop the thyme, reserving a few leaves for garnish. Place the thyme, cream, milk and garlic in a large pan. Bring to a simmer, then add the potatoes, cover and cook for 5 minutes. Stir in the bacon and onions and season with a little freshly ground black pepper. Place half the potato mixture in the bottom of the dish, then place half the sliced cheese over the potatoes. Repeat, finishing with a layer of cheese.step 3
Bake in the oven for 40-45 minutes, until the potatoes are tender when pierced with a knife and the top is golden brown. Garnish with the remaining thyme, and serve with Waitrose Tenderleaf Salad and some chunks of Grand Mange Blanc bread.step 4
TIPS:step 5
This dish can be assembled ready to cook several hours in advance or the day before. Cool, then cover with clingfilm and leave in the fridge until required. Allow 10-15 minutes extra time in the oven if cooking straight from the fridge, then continue from step 3.step 6
Peel the potatoes if you prefer.step 7
The Reblochon could be replaced with Brie or Chaumes.
