Cheat's tartiflette

Name: Cheat's tartiflette
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 500 g wonderfully wonky potatoes, cut into chunks; 200 g pack No.1 Free Range Dry Cured Smoked Bacon Lardons; 3 tbsp olive oil; 1 onion, finely sliced; 2 sprig/s thyme, leaves picked, plus extra to serve; 1 clove/s garlic, crushed; 80 ml dry cider or white wine; 80 g pot No.1 Saint-Marcellin IGP

The ultimate winter warmer, this is simple and impactful and makes Saint-Marcellin the star of the show. But do express yourself with the choice of cheese, as long as it’s funky and melts. This recipe uses our top cold-weather ingredients (bacon! cheese! potatoes!) give this one-pan dinner mountain vibes. Cheese lovers look no further, we've got a whole host of sweet and svaoury cheese recipes to get you all excited.

4.5 out of 5 stars(3) Rate this recipe

Gluten free

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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500g wonderfully wonky potatoes, cut into chunks
½ x 200g pack No.1 Free Range Dry Cured Smoked Bacon Lardons
3 tbsp olive oil
1 onion, finely sliced
2 sprig/s thyme, leaves picked, plus extra to serve
1 clove/s garlic, crushed
80ml dry cider or white wine
80g pot No.1 Saint-Marcellin IGP

Put the potato chunks into a pan of salted water, place on a high heat and bring to a boil. Turn the heat down to a simmer and cook for 10 minutes until just tender. Drain, then leave to steam dry in the colander. Meanwhile, in an ovenproof frying pan, dry fry the lardons over a medium-high heat for 5-6 minutes, stirring, until crispy. Transfer to a bowl, leaving any bacon fat behind in the pan.
Add 2 tbsp oil to the pan and fry the onion and thyme leaves over a medium-high heat for 5-6 minutes, until softening and a little coloured. Reduce the heat to medium, then add the garlic and fry for 2-3 minutes more. Increase the heat, pour in the cider, lager or wine, then bubble for 1-2 minutes until syrupy. Use a spatula to scoop the contents of the pan into the lardon bowl.
Preheat the grill to high. Return the pan to the heat, add the remaining oil and fry the potatoes for 8-10 minutes, turning occasionally with a fork, until just golden. Tip the onion mixture back into the pan, distributing it evenly, then lay the cheese on top. Put the pan under the grill for 5-6 minutes, until the cheese is melted and bubbling. Scatter over a few extra thyme leaves and serve. This is great with a green salad, cornichons and sauerkraut.