Tartiflette Toastie

*Tartiflette Toastie*
Serves 1

Hearty lunch fare inspired by a recipe from Hugh Fearnley-Whittingstall.  Have been eyeing this recipe up for years.  It combines several of my favourite things. Potatoes, bacon, cheese and crusty bread!

1 TBS rapeseed oil
2 TBS bacon lardons
1 large cold cooked potato, peeled and thickly sliced
(Boiled, roasted, baked, any work)
1 -2 TBS double cream or creme fraiche
1 large thick slice of bread
3 to 4 thick slices of a semi soft or semi hard cheese with
good melting properties (I used reblochon)
fine sea salt and freshly ground black pepper to taste
salad to serve, if desired

Heat the oil in a medium non-stick skillet.  Add the bacon to the pan and brown all over.  Add the potato slices and fry until they begin to crisp on the edges and turn golden grown.. Stir in the creme fraiche or cream, and heat through. Remove from the heat and season to taste with salt and black pepper.

Toast the bread.  Pile the potato mixture on top and then lay the cheese over top of the potatoes.  Pop under a hot grill until the cheese has melted and is bubbling.  Serve immediately and enjoy!


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