Roast potato and brie tartiflette
- John Gregory-Smith
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Serves 6 - 8
Easy
Prep: 15 mins
Cook: 50 mins
0 reviews
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Turn your leftover roast spuds into a decadent dish that’s perfect for the festive season
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Try our roast potato and brie tartiflette, then check out our tartiflette, French onion soup, dauphinoise potatoes and more French-style recipes.
The potatoes are cooked in a creamy sauce with bacon, garlic and thyme, then baked with a whole brie. This is full-on festive food, perfect with sliced ham and a salad.
Roast potato and brie tartiflette
Ingredients
Nutrition
-
1 tbsp olive oil
plus a little extra for the baking dish
-
2 onions
thinly sliced
-
200g lardons
-
4 garlic cloves
crushed
-
1 tsp dried thyme
-
120ml white wine
-
400ml double cream
-
800g roasted potatoes
cut into thick slices
-
200g brie
cut in half horizontally to make two rounds
Nutrition: per serving (8)
- kcal624
- fat48g
- saturates24g
- carbs29g
- sugars5g
- fibre4g
- protein13g
- salt1.5g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onions and lardons, seasoning with salt and pepper, and stirring occasionally, for 8-10 mins until a little golden. Add the garlic and thyme, and cook, stirring occasionally, for 30 seconds until fragrant.
-
step 2
Pour in the wine, stir together to get all the bits off the bottom and then cook, stirring occasionally, for 2-3 mins until the boozy smell has gone and most of the liquid has evaporated. Stir in the cream and check the seasoning, adding salt and pepper to taste.
-
step 3
Rub a little oil around a 30cm x 20cm baking dish that’s about 6cm deep. Add the potatoes in rows – I like them sticking up like dominoes rather than lying flat. Pour over the sauce and give everything a good shake together so that the onions and bacon settle – you want little pieces of potato sticking out to go crispy. Put the brie slices on top, rind side up, and bake for 30-35 mins until golden and bubbly. Let it cool for a few minutes before serving in the dish.
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Authors
John Gregory-Smith
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