Cote Hill Lindum Tartiflette

A really indulgent hearty recipe, perfect after a chilly winter walk

Serves 2

  • 600g Potatoes, peeled & quartered
  • 100g smoked bacon lardons
  • 1 large red onion diced
  • 1 garlic clove diced
  • 75ml dry white wine
  • 300g Cote Hill Lindum cubed
  • 3 tbsp crème fraiche
  • Butter
  1. Pre heat oven to 200°C/ gas mark 6 and butter a shallow casserole dish
  2. Boil the potatoes until just soft, around 8mins. Drain and allow to cool. Slice.
  3. Meanwhile, fry the lardons, onions & garlic until the lardons are crisp and onion soft.
  4. Add half the wine to deglaze the pan and cook for 2 mins.
  5. Add the potatoes to the pan gently mixing, then put half in the dish.
  6. Scatter half the Lindum over.
  7. Add the remaining potato mix, pour over the rest of the wine and add the creme fraiche. Season.
  8. Scatter the last Lindum on top and bake for 20-25mins until golden and crunchy.
  9. Serve with pickles, charcuterie, salad.

 

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