Recipes>Cheese Recipes

London Tartiflette

by Caroline Craig & Sophie Missing from The Cornershop Cookbook: Delicious Recipes from your Local Shop

Serves 4

Total 50min

Prep 10min

Cook 40min

You don’t have to be on a ski slope to enjoy this gooey, cheesy dish from The Cornershop Cookbook. All the ingredients can be sourced from your local shop, and when combined in this recipe result in a cheesetastic tartiflette, London-style.

Discover more delicious French recipes

Indulgent classics, from pâté to patisserie

From the book

The Cornershop Cookbook

Caroline Craig & Sophie Missing

The Cornershop Cookbook: Delicious Recipes from your Local Shop

Tasty recipes to cook using store cupboard staples and cornershop bits.

With quick midweek meals, effortless dishes for entertaining friends, and inventive desserts.

The perfect book for time-pressed cooks and thrifty food lovers.

Buy From

Introduction

There’s no real way to justify the gluttonous nature of this recipe. It is traditionally enjoyed in the French mountains after a respectable day’s skiing where you will have burned somewhere in the region of 200 calories. Well, if you’re anything like us, you count blow-drying your hair as exercise. Oh dear. But you know…working 5+ days a week is pretty hard. So just enjoy this version with your pals, alongside a little gem lettuce salad with a mustardy French dressing to cut through the naughtiness: you’ve earned it. Oh and did we also mention that it is gluten-free? Practically wipes the slate clean (although you may want to mop up some of that cheesy goodness with a baguette…).

We use Brie and/or Camembert in our convenience shop version, as Reblochon is difficult if not impossible to come by locally. Purists, look away now.

Tags

Ingredients

Method

Preheat the oven to 180°C /gas 4. Grease a large ovenproof pie dish with butter.

Peel the potatoes and slice into thin rounds. Place in a large pan and cover with the milk. Add a pinch of salt and pepper and the nutmeg, and simmer on a low heat for about 15-20 minutes until they are just cooked, stirring occasionally to make sure no slices get stuck to the bottom. Stir in the cream, then turn the heat off.

While the potatoes and cooking, melt the knob of butter in a frying pan on a medium heat. Thinly slice the onion and add to the pan. Snip the bacon rashers into pieces while the onion gets a cooking head start, then add to the same frying pan with the garlic. Cook for a further few minutes, then remove from the heat and set aside.

When the potatoes are tender and you have added the cream, gently stir in the cooked onion, bacon and garlic. Pour the potato mix into the greased pie dish, spreading evenly. Finally, cut the cheese into slices and slot in-between the top lateral potato slices.

Bake for 20 minutes until the cheese is golden and the top potatoes are crispy in bits. Serve immediately.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More French Recipes

View all

Apple Mincemeat Filo Pie (Pastis Gascon)

by Alexina Anatole from Sweet

Philip Khoury’s Chocolate Mousse Three Ways

by Philip Khoury from Beyond Baking

More Cheese Recipes

View all

Mary Berry’s Cashew Nutters

by Mary Berry from Mary 90: My Very Best Recipes

Spaghetti Bake

by Mateo Zielonka from Pasta Pronto

More Dinner Recipes

View all

Shortcut Meatball Bake

by Lindsay Wilson from Filling Meals

Creamy Butter Beans and Lentils

by Niall Kirkland from The Good Bite Easy

Get our latest recipes, features, book news and ebook deals straight to your inbox every week