Tartiflette
Take a trip to the French Alps this winter and indulge in this creamy potato bake! This is my take on the French classic, with a few personal tweaks which I hope you enjoy!
Serves: 4-6
Prep: 30 mins
Cooking Time: 45 mins
Ready In: 1hr 15 mins
- 1 Leek
- 2 Cloves Garlic
- Few Sprigs Thyme, leaves only
- 20g Unsalted Butter
- 4 Rashers of Smoked Bacon, chopped
- 100g Spinach
- 300-500g cooked Chicken or Turkey, sliced
- 700g Potatoes
- 300ml Chicken Stock
- 200ml Single Cream
- 100g Cheddar
- 50g Stilton
- Preheat the oven to 200C/180C Fan. Peel the potatoes, then slice them into thin rounds, roughly 2-3mm thick. Place them in a saucepan of water, bring to the boil and par-boil for 3-5 minutes. Drain and put to the side.
- Whilst the potatoes are coming to the boil, finely slice the leek and crush the garlic. In a large pan, melt the butter then saute the leek and garlic until soft. Add in the bacon and fry until cooked through. Add in the stock, spinach, thyme and cream and warm through.
- In an ovenproof dish, add half the leftover chicken or turkey in a thin layer then pour over half of the cream mixture. Layer on top half of your potatoes, then crumble over the stilton. Add another layer of chicken, cream mix and then the last of the potatoes. Drizzle with a little olive oil and pop in the oven for 30 minutes.
- After 30 minutes, remove the bake from the oven and sprinkle over the cheddar cheese. Return to the oven for another 15 minutes then serve with some veggies.
Method
- Preheat the oven to 200C/180C Fan. Peel the potatoes, then slice them into thin rounds, roughly 2-3mm thick. Place them in a saucepan of water, bring to the boil and par-boil for 3-5 minutes. Drain and put to the side.
- Whilst the potatoes are coming to the boil, finely slice the leek and crush the garlic. In a large pan, melt the butter then saute the leek and garlic until soft. Add in the bacon and fry until cooked through. Add in the stock, spinach, thyme and cream and warm through.
- In an ovenproof dish, add half the leftover chicken or turkey in a thin layer then pour over half of the cream mixture. Layer on top half of your potatoes, then crumble over the stilton. Add another layer of chicken, cream mix and then the last of the potatoes. Drizzle with a little olive oil and pop in the oven for 30 minutes.
- After 30 minutes, remove the bake from the oven and sprinkle over the cheddar cheese. Return to the oven for another 15 minutes then serve with some veggies.
Ingredients
- 1 Leek
- 2 Cloves Garlic
- Few Sprigs Thyme, leaves only
- 20g Unsalted Butter
- 4 Rashers of Smoked Bacon, chopped
- 100g Spinach
- 300-500g cooked Chicken or Turkey, sliced
- 700g Potatoes
- 300ml Chicken Stock
- 200ml Single Cream
- 100g Cheddar
- 50g Stilton
Additional Information
This is great way of using up leftover meat from a roast dinner- however, if you don't have leftover cooked meat, simply add the raw chicken/turkey to the pan with the leeks and cook through. Similarly, if you don't like stilton simply swap out for another cheese- roblochon cheese is the traditional choice but I have found this hard to find, hence the choices here. A traditional Tartiflette also uses onions instead of leeks.
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