New potato tartiflette with cornichon salad
- Preparation and cooking time
- Total time
- Easy
- 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
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
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.
