Denhay Unsmoked Bacon Lardons – Tartiflette

From the mountains of the Savoy region in France, this dish is a perfect winter warmer, made even more indulgent with the addition of Denhay’s Unsmoked Bacon Lardons.

Serves 4-6 people   Prep 15 minutes   Cook 90 minutes


Ingredients

  • 1 pkt Denhay Unsmoked Bacon Lardons
  • 800g (peeled weight) floury potatoes such as Maris Piper or King Edward, sliced on a mandolin
  • 25g butter
  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • 250g Reblochon cheese cut into long strips
  • 300ml double cream
  • 75ml dry white wine

Method

1. Peel and finely slice the potatoes on a mandolin.

2. Blanch them in a large pan of boiling water for 3 minutes, drain, spread out and allow to steam dry until cooled.

3. In a large frying pan over a medium-high heat fry the Denhay Unsmoked Bacon Lardons until browned. Use a slotted spoon to remove from the pan.

4. Add the butter and turn the heat down to low. Add the onions and cook, stirring occasionally, for 10 minutes or until softened and browned, then add the garlic and cook for 2 minutes. Mix the lardons back in.

5. Heat the oven to 170°C/fan150°C/ gas 3. Arrange a layer of potatoes in an oven dish. Add some of the bacon and onion mixture, then some cheese slices over. Pour over some cream and wine, season well with black pepper and salt, repeat the layers until everything is used up.

6. Cook the tartiflette for 1 hour 20-30 minutes until golden and crisp on top with the cream bubbling through.

7. Remove from the oven and leave for 10 minutes before serving.


MORE RECIPES

& inspiration from the

DENHAY KITCHEN

Follow Us

Denhay Farms Ltd, Devonshire Road, Heathpark, Honiton, Devon EX14 1SD
Company registered at 5th Floor The Paragon, Counterslip, Bristol, BS1 6BX
Company registered number 504226
Data Protection and Privacy Notice Environmental Policy