Hasselback Tartiflette with Pickled Salad | olivemagazine

Ingredients

• 1kg small/medium waxy potatoes (such as Charlotte)
• olive oil
• 300ml double cream
• 2 garlic cloves peeled and halved
• 75g smoked pancetta lardons
• 200g taleggio rind trimmed and cut into small chunks
• 1 tsp dijon mustard
• 4 tbsp diced cornichons or gherkins
• 2 tbsp sliced pink pickled onions
• baby leaves
• parsley leaves
• chives