Tartiflette toastie recipe
This indulgent treat is the perfect partner to keep you company on a cold dark evening. The chunky, salty bacon lardons are met with creamy melted cheese and the starchy support of new potatoes; take your classic toastie to the next level. See method
- 85g smoked bacon lardons
- 1 shallot, thinly sliced
- 1 tbsp rapeseed oil
- 567g tin peeled new potatoes in water, drained and thinly sliced
- 125ml whipping cream
- 125g Gruyère or reblochon, trimmed and diced
- 8 slices crusty white farmhouse bread
- cornichons, to serve (optional)
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
of the reference intake
- Cook the lardons in a large, nonstick frying pan over a medium heat for 4-5 mins until crispy and the fat begins to render. Add the shallot and cook for 1 min more; transfer to a plate and set aside. Preheat the grill.
- Heat the rapeseed oil in the frying pan and fry the potatoes over a medium-high heat for 5 mins, turning regularly, until golden. Return the bacon and shallot mix to the pan and stir though the cream. Simmer for 1 min, stirring, then add the cheese and stir until melted and combined. Season with pepper and remove from the heat.
- Grill the bread until lightly golden on both sides. Put 4 slices of toast on a baking tray, divide the tartiflette mix between them, then top with the other slices of toast. Gently press together; grill for 4-6 mins, turning halfway, until golden on both sides. Serve with cornichons, if you like.
Freezing and defrosting guidelines
Freeze tartiflette mixture only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Cheese recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.