Creamy Tartiflette from Autumn and Winter Cooking with a Veg Box (Riverford Companions) by Guy Watson
A glorious, bubbling combination of potatoes, onion, bacon and cheese, this dish is traditionally the preserve of the ski resort but is just as good for Sunday
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Cooking tools:
- Baking dish
- Oven
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
- Serving bowl
Ingredients
- 1 tbsp sunflower or rapeseed oil
- 50 g butter
- 200 g smoked streaky bacon, diced
- 2 large onions, diced
- 1.2 kg potatoes, peeled and cut into thick slices
- salt
- black pepper
- 2 large garlic cloves, crushed or grated
- 250 ml double cream
- 300 g Camembert or Brie
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