Scott’s Tartiflette

Hi Its Scott, here with this weeks recipe and one thing I’m looking forward to this year is the first harvest of my 1st early potatoes and with most things I grow with the first harvest I like to cook them very simply either steamed or boiled to enjoy them as they are but after that I want to do something a bit different.

And a dish I like to make with new potatoes is tartiflette a beautiful dish from the French Alps where the potatoes are baked in bacon and cream topped with reblochon cheese which puts this dish in the treat category.

Served with crusty bread, salad and homemade pickles its hard to beat so let’s head to the kitchen and here how it is made.

You can find this recipe on the veg grower or on my Instagram page seed to table plot 13.

For this recipe you will need

1kg new potatoes.

200g smoked bacon lardons.

3 shallots or 1 white onion sliced.

1 clove of garlic sliced.

Sprig of thyme.

100ml white wine.

300ml double cream.

400g reblochon sliced.


Start by boiling the potatoes until fork tender then cool under cold water once cooled thickly slice and set aside.

Now in a saucepan fry the bacon lardons until almost crispy then add the shallots, garlic and thyme and cook until soft.

Now add the wine to the pan and reduce by half then add the cream mix together and remove from the heat.

Now add the potatoes to the pan and mix together then transfer to an oven dish and top with the slices of cheese and bake in an oven set at 200c for 20 minutes.

Serve and enjoy and that’s it from me this week.

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