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

It’s a party in the USA with these classic recipes inspired by American cuisine.

The post Easy-To-Make French Tartiflette appeared first on MyKitchen.

Step aside, bacon jam, it’s all about bacon salt this season! It’s so easy to make and takes this potato bake to the next level.

SERVES 8 // COOKING TIME 1 hour 55 min

INGREDIENTS
For the bacon salt
200 g lean bacon
Handful basil
200 ml salt flakes
For the potato bake
2 kg potatoes
200 g streaky bacon
100 ml bacon salt
Basil, to garnish

METHOD
For the bacon salt
1. Fry the bacon until crispy and drain on paper towel.
2. Arrange on a baking tray and bake for 10–15 minutes, until crispy and completely dried out.
3. Place the dried bacon, basil and 100 ml salt flakes in a food processor, and blend until finely chopped.
4. Mix with the other 100 ml salt flakes.
For the potato bake
1. Preheat oven to 200ºC and prepare a 40 × 30 cm oven dish.
2. Slice the potatoes very thinly lengthways.
3. Pack the potato slices into the dish upright, placing slices of bacon in between. Sprinkle with bacon salt.
4. Roast for 1 hour 15 minutes, until the potatoes are golden and crisp.
5. Garnish with basil.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

We still can’t deny that bacon jam is a hero, though! Enjoy a home-made version with these pap pancakes, rocket and avo.

The post MK’s new and improved bacon-salted potato bake appeared first on MyKitchen.

We took two foodie favourites and created this mustardy roast chicken and potato bake for a meal you’ll never forget! Serve it for your next family lunch.

SERVES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
2 whole chickens
¼ cup Dijon mustard
¼ cup olive oil
Juice of 2 naartjies or oranges
1 tbsp salt
10 potatoes, peeled and thinly sliced
1 cup cream
150 g butter
Handful sage, roughly chopped

METHOD
1. Preheat oven to 200°C.
2. Rub the chickens with the mustard, olive oil, citrus juice and salt. Truss them (tie string around the legs to keep them together).
3. Arrange the potato slices, overlapping, in an ovenproof dish.
4. Heat the cream, butter and sage. Cook over low heat until the butter melts and the mixture is infused with sage.
5. Pour the butter mixture over the potatoes, sprinkle with sage leaves and season.
6. Place the chickens on a wire rack. Position it over the dish with the potatoes, to catch the cooking juices.
7. Bake the chickens and potatoes for 1 hour.

Recipe & styling: Chiara Turilli
Photography: Sean Dollery

The post Mustardy roast chicken and potato bake appeared first on MyKitchen.

We put a great spin on both the humble potato bake and the chicken dinner by combining the two, as well as adding healthier ingredients and Asian flavours. This sweet potato bake is a perfect mid-week one-pan family meal with hardly any hands-on time and a great way to include protein, carbs and nutrients, making for a balanced plate.

SERVES 4 // COOKING TIME 65 mins

INGREDIENTS
8 chicken thighs or drumsticks
3 sweet potatoes
4 spring onions, chopped, plus extra, sliced, to garnish
1–1½ cups chicken stock
⅓ cup soy sauce
2 cm ginger, peeled and sliced
1 tbsp honey

METHOD
1. Preheat oven to 180°C.
2. Place the chicken, sweet potatoes and spring onions in an ovenproof dish. Mix 1 cup stock, soy sauce, honey and ginger and pour over.
3. Bake for 25 minutes, then baste with the juices. Add ½ cup of stock if needed. Reduce the temperature to 160°C and return to the oven. Bake for 25–30 minutes, until the chicken is cooked through.
4. Serve immediately, garnished with spring onion.

The post Asian chicken and sweet potato bake appeared first on MyKitchen.