I think you can call this a tartiflette, that was what I had in mind when surveying the contents of our fridge anyway…
We had my entire family (6 people plus a baby..!) to stay this weekend and ended up with the sorts of random leftovers you’re not quite sure what on earth to do with (namely bits of bacon, cheese and random vegetables)
I was feeling a bit down after everyone had left (and the weather took a delightful decline into winter) so I was really craving something comforting. Every year when we’d go skiing my Dad would make this amazing Tartiflette (recipe reliably supplied by my mum) and I decided on a whim to try and re-create a slightly healthier version with what we had left!
Classic tartiflette uses softer cheeses such as Reblochon as well as double cream, but I’m afraid to say I only had good old mature cheddar and semi-skimmed milk in the fridge (and I also added some leftover roast chicken too). Anyone French reading this will probably have deserted this blog immediately at the sheer audacity of me calling this a tartiflette but soz about that – I’m sticking with it!
- 1 tbsp butter
- 2 sweet potatoes
- 1 large onion finely diced
- 1 garlic glove minced/finely chopped
- 1 tsp plain flour
- 4 slices bacon cut into small pieces
- Handful shredded roast chicken
- 200g grated cheese
- 100ml milk/cream
- Pre-heat your oven to 200 degrees
- Slice your sweet potato into thin round slices and boil for 10 mins until starting to soften
- Meanwhile melt your butter in a pan and add your onion. Gently fry for a few minutes until starting to soften then add your garlic and bacon. Fry for roughly another 5 mins until both are lightly coloured
- Add your flour to the mix and stir until fully covered. Cook out for a further minute (this will absorb the milk and melting cheese to make a nice thick sauce)
- Grease an ovenproof dish with butter or oil and layer half of your potatoes across the bottom – don’t worry if there are gaps. Top with half the bacon mix and then with a layer of cheese. Repeat until it looks like the below:
- Pour your milk evenly over the top and bake for 10 mins or until the cheese on top has gone golden
- Serve with a salad/green veg and enjoy!