Wednesday, 4 April 2012

Camembert Tartiflette

Cheese and potato nests

This Camembert tartiflette is a cheesy potato gratin, traditionally quite a heavy winter staple. But made this way you can even serve it on a hot day with a side salad.
  • 1 tbsp soft butter
  • 500g/1lb 2oz waxy potatoes, e.g. Maris Piper or Charlotte
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 bay leaf
  • 200g/7oz lardons or cubes of smoked bacon (I used unsmoked bacon - personal preference)
  • 100ml/3½fl oz dry white wine
  • 250g/9oz Camembert cheese, cubed (Brie is also suitable)
Preparation method
  1. Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter.
  2. Peel the potatoes and slice finely so that it is a little like ultra thin French fries.
  3. Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf.
  4. Stir in the potato matchsticks and take off the heat, then stir in the Camembert cubes.
  5. Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot.
God Bless