Tartiflette is a delicious potato, bacon, cheese and white wine bake from France that is perfect for those chilly winter evenings

SERVES 10  •  TOTAL TIME 40 min

Potatoes, peeled 1.7 kg
Diced bacon 500 g
Butter ¼ cup
Onions, thinly sliced 1 ½
Garlic clove, minced 2
White wine ⅓ cup
Sour cream 1 cup
Cream 2 ½ cups
Brie cheese, sliced 500 g
Sea salt
Freshly ground pepper

1. Preheat the oven 180ºC. Place the potatoes in the pot and cover with water. Bring to a boil over a medium heat and cook for 10–15 minutes or until potatoes are easily pierced with a knife, but not falling apart. Remove from the heat, drain, and set aside until cool enough to handle. Cut the potatoes into 1 cm rounds and set aside.

2. Heat a pan over a high heat. Cook the bacon until browned. Drain the bacon and set aside. Lower the heat to a medium heat and in the same pan add the butter. Add the onion and garlic and cook for 5 minutes until golden brown. Add the bacon and wine and cook for another 5 minutes, stirring occasionally.

3. Combine the sour cream and cream together in a bowl. Add the bacon and potatoes and mix to coat.

4. Place half the potato mix in a 2-litre ovenproof dish. Spread half the cheese slices on top of the potato. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the hot oven for 20 minutes, or until golden brown and bubbling. Season and serve hot.

Styling: Jezza-Rae Larsen
Styling assistants: Sjaan van der ploeg & Kirsty Buchanan
Photography: Callen Jefferson/hmimages.co.za

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