Tartiflette with Camembert & Bacon
French classic with creamy potatoes & side salad
Tartiflette is from the Savoie. Its name comes from the word tartifle, which means potato in the local dialect of this French Alpine region.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
½ piece
Onion
½ piece
Garlic
40 g
Camembert
(Contains: Melk (inclusief lactose))
25 g
Bacon lardons
1 pinch
Nutmeg
½ piece
Tomato
30 g
Lamb's lettuce
1.5 piece
Bell pepper
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
White wine vinegar
1 teaspoon
Mustard
1 tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
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 half of the white wine vinegar.
- Slice the Camembert. Grate a pinch of nutmeg as preferred directly into the bacon, then add the cream and mix well.
- Carefully add the potatoes, then season to taste with salt and pepper.
- Transfer to an oven dish and top with the Camembert, then bake in the oven for 15 - 20 minutes.
- Meanwhile, cut the bell pepper into thin strips and dice the tomato.
- In a salad bowl, combine the mustard with the extra virgin olive oil and the rest of the white wine vinegar. Season to taste with salt and pepper.
- Transfer the bell pepper, the tomato and the lamb's lettuce to the salad bowl. Toss well to combine with the dressing.
- Serve the tartiflette with the salad alongside.
