Tartiflette with Camembert & Bacon

Name: Tartiflette with Camembert & Bacon French classic with creamy potatoes & Gouda
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 600 g Potatoes; 1 piece Onion; 1 piece Garlic; 100 g Bacon lardons; 150 g Cooking cream; 2 pinch Nutmeg; 80 g Camembert; 50 g Grated Gouda; 2 tablespoon [Plant-based] butter; 1 tablespoon White wine vinegar; 100 milliliters [Plant-based] milk; to taste Salt and pepper

French classic with creamy potatoes & Gouda

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Tartiflette is from the Savoie. Its name comes from the word 'tartifle', which means 'potato' in the local dialect of this French Alpine region.

Tags:

Comfort Food

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

300 g

Potatoes

½ piece

Onion

½ piece

Garlic

50 g

Bacon lardons

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

1 pinch

Nutmeg

40 g

Camembert

(Contains: Melk (inclusief lactose))

25 g

Grated Gouda

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

[Plant-based] butter

½ tablespoon

White wine vinegar

50 milliliters

[Plant-based] milk

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3595 kJ

Calories859 kcal

Fat53.1 g

Saturated Fat32.1 g

Carbohydrate63.8 g

Sugar9.4 g

Dietary Fiber10.6 g

Protein32.8 g

Salt2.6 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Casserole

•Oven Dish

Cooking Steps

Preheat the oven to 200°C. Boil plenty of salted water in a pot or saucepan for the potatoes.
Peel the potatoes and slice them into rounds of 0.5cm thickness.
Parboil the potatoes for 10 - 12 minutes, then drain and set aside.

Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.

Meanwhile, slice the onion into half rings. Crush or mince the garlic.
Melt the butter in a deep frying pan over medium-high heat.
Fry the bacon lardons for 4 - 6 minutes, then lower the heat and add the onion.
Fry for 4 minutes, then add the garlic and fry for 1 more minute. Deglaze with the white wine vinegar.

Stir the cooking cream and the milk into the bacon.
Grate a pinch of nutmeg as preferred directly into the sauce, then mix well. Season generously with salt and pepper.
Slice the camembert.

Carefully transfer half of the potatoes to an oven dish, then pour over half of the creamy bacon sauce.
Top with the camembert, then repeat with the rest of the potatoes and bacon sauce.
Scatter over the grated cheese to finish.
Bake the tartiflette the oven for 15 - 20 minutes, then serve.