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Tartiflette with Brie and Bacon
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This dish is traditionally made with reblochon cheese, but we have combined creamy tangy Brie with smoked bacon and potatoes for an unusual twist.
This dish can be assembled, ready to cook, several hours in advance or the day before. Cool, then cover with clingfilm and leave in the fridge until required. Remove the clingfilm and allow 10-15 minutes extra time in the oven if cooking straight from the fridge.
Typical values per serving:
This recipe was first published in April 2008.