Tartiflette with Durrus cheese
If you’re looking for a winter warmer dish, you’ve found it here. It’s best to use Rooster potatoes in this dish or baby potatoes with their skins on.
4 people
60 minutes
30 minutes
Ingredients
- 200 ml Dry White Wine
- 300 g Durrus Cheese sliced and rind removed
- 1 clove Garlic chopped
- 1 tbsp Olive Oil
- 1 medium Onion thinly sliced
- 0 - Pepper
- 0 - Salt
- 2 tbsp SuperValu Fresh Thyme
- 1 kg SuperValu Rooster Potatoes peeled and left whole
- 200 g SuperValu Smoked Bacon Rashers diced
Method
- Preheat the oven to 180°C/gas mark 4. Put the potatoes in a pot of boiling salted water for 20 minutes, until tender. Strain into a colander and leave to cool. Once cooled, dice into 2cm cubes and set aside.
- Heat the oil in a frying pan set over a medium heat. Add the onion and sauté for 10 to 15 minutes, until golden brown and beginning to caramelise. Add the bacon and cook for a further 4 minutes, then add the garlic and cook for 2 more minutes. Add the diced potatoes, wine and thyme, season with salt and pepper and cook on a low heat for 10 minutes.
- Pour half of the potato mixture into an ovenproof dish, then spread half the Durrus cheese on top. Cover with the remaining potato mixture and top with the remaining Durrus cheese. Bake in the oven for 20 minutes, until the top is golden brown and bubbling.
