This is a classic twist on the French ‘Tartiflette’, switching out Reblochon for the rich buttery organic Jersey milk cheese, ‘Baronet’. Julianna Sedli and her husband Karim produce this and their other wonderful cheeses in the grounds of Neston Park in Wiltshire. It’s all in there, cream, wine, lardons… real comfort food.
Ingredients:
- 500g Charlotte potatoes
- 125g bacon lardons
- 1 shallot, finely sliced
- 1 garlic clove, crushed
- 50 ml white wine
- 100 ml double cream
- Salt and black pepper
- x 1 Baby Baronet
Method:
- Pre-heat the oven to 200 degrees Celsius
- Cook the potatoes in a saucepan of salted water for approximately 10-15minutes or until tender.
- Drain and set aside to cool.
- Meanwhile, heat a frying pan until hot and add the bacon lardons, shallots and garlic and cook for 4-5 minutes until golden brown. De-glaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
- Slice the potatoes thinly and layer in an ovenproof dish with the bacon mixture. Pour over the double cream. Season with the salt and pepper and layer slices of Baby Baronet on top.
- Bake in the oven for 10-15 minutes or until the cheese is golden and bubbling.
OMG!
