Cheese Bacon&Thyme Tartiflette
This comforting bacon and potato gratin is a rich and indulgent dish that is perfect for a cozy dinner. Layers of tender potatoes, smoky bacon, and creamy cheese come together in a hearty and satisfying casserole. The top bakes to a golden brown, creating a delicious crust that adds a crispy texture to every bite. Serve this dish with a side of fresh salad and some crusty bread for a complete and satisfying meal. Enjoy the creamy, cheesy goodness of this gratin straight from the oven to your table.
— Constant Cookbook
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)
Instructions
- 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.
- 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.
- 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.
- TIPS:
- 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.
- Peel the potatoes if you prefer.
- The Reblochon could be replaced with Brie or Chaumes.
Yield
Serves 6
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