New potato tartiflette with cornichon salad

Name: New potato tartiflette with cornichon salad
Total time: 1 h
Yield: Serves 4
Ingredients: 1kg Charlotte potatoes peeled and sliced into ½cm discs; 200g smoked bacon lardons; 3 echalion (long) shallots sliced; 300ml double cream; for the baking dish butter; 200g reblochon or taleggio rind trimmed, diced; 1 tbsp white wine vinegar; ½ tsp sugar; 1 tsp Dijon mustard; 2 tbsp olive oil; ½ echalion (long) shallot finely chopped; finely diced to make 1 tbsp cornichons; 100g mixed salad

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Serves 4

Easy

Total time: 1 hr

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Put new potatoes at the heart of this classic French recipe. This cheesy tartiflette with crispy bacon lardons is served with a tangy cornichon salad

Gluten free

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Alternatives

Complete the dish

Make this new potato tartiflette, then check out our classic tartiflette, tartiflette tart, dauphinoise potatoes and more French-style recipes.

Ingredients

Nutrition

1kg Charlotte potatoes

peeled and sliced into ½cm discs
200g smoked bacon lardons
3 echalion (long) shallots

sliced
300ml double cream
for the baking dish butter
200g reblochon or taleggio

rind trimmed, diced

CORNICHON SALAD

1 tbsp white wine vinegar
½ tsp sugar
1 tsp Dijon mustard
2 tbsp olive oil
½ echalion (long) shallot

finely chopped
finely diced to make 1 tbsp cornichons
100g mixed salad

Nutrition: per serving

kcal859
fat67.2g
saturates37.2g
carbs36.2g
sugars6g
fibre5.6g
protein24.3g
salt3g

Method

step 1

Heat the oven to 190C/fan 170C/gas 5. Cook the potatoes in a pan of boiling water until just-tender (keep checking so they don’t begin to fall apart), then drain well.
step 2

Put the lardons in a non-stick pan and cook until the fat begins to render. Add the shallots and cook until the bacon is crispy and the shallots soft and golden. Take off the heat and stir in the cream. Season.
step 3

Butter a shallow 25cm x 18cm baking or gratin dish. Layer 1/3 of the potatoes on the bottom, spoon over 1/3 of the cream mixture and scatter over 1/3 of the cheese. Repeat for 2 more layers. Bake for 30 minutes until bubbling and golden. Sit for 5 minutes before serving.
step 4

While the tartiflette cooks, whisk together the vinegar, sugar and mustard. Gradually whisk in the olive oil, then stir in the shallot and cornichons. Season, then toss through the salad leaves to serve alongside.

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