T’s Take On A Tartiflette…

If you are on a low-fat diet, look away now. Or don’t. But I warn you, once you read what’s below, you won’t be able to resist.  And how can you.  I mean I’m talking bacon, cheese, cream, potatoes.

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With all this horrible cold, wet and windy weather, I was craving something warm and comforting.  I first came across this recipe in Delicious Magazine. A Tartiflette is a very traditional French dish made with Reblochon cheese.  I, however, mix it up and do mine with a soft blue cheese. I also add a few other less traditional ingredients like dried herbs, mushrooms and courgette.  For some reason if I add a few vegetables I feel a whole lot better about consuming all that yummy cheesy, creamy, bacony goodness. This is also a great meal to make with leftovers from a roast chicken dinner – make the stock from the carcass and use the leftover chicken and veggies for the mixture.

T's Tartiflette

This could be equally good with come kale and sausage.  As you can tell I’m all about mixing it up so go crazy!

With the twins fully entrenched in some serious train track building, I’m going to share with you one of my favourite comfort foods.

P.S My mouth is already watering…

Tamara’s Tartiflette

Ingredients:

  • 1 cooked chicken breast or the leftovers from a roasted chicken – shredded
  • 2-3  medium sized waxy potatoes sliced thin
  • 100g of smoked bacon – I used traditional French Lardons
  • 1 medium onion diced
  • 1/2 courgette – sliced thin
  • 200g of chestnut mushrooms – sliced thin
  • 2 large garlic cloves, minced
  • 1 teaspoon of thyme
  • 1 teaspoon of tarragon
  • 2 tablespoons of flour (or you can use arrowroot powder for grain/gluten free)
  • 100 g of soft blue cheese chopped
  • 200ml of chicken stock
  • 100ml of double cream
  • 2 teaspoons Olive Oil
  • salt and pepper to taste

Method:

Pre-heat your oven to 200C and grease a roasting dish or alternatively use a cast iron frying pan. Heat the olive oil in a frying pan over medium heat and add the bacon and onions.  Cook until onions are soft and and translucent. Once soften, add the herbs, mushrooms, courgette and garlic and again, cook until they start to soften. Once veg is sauteed, sprinkle over the flour.  Mix to combine.

If you don’t have any leftover chicken, poach the chicken breast in a pot of stock for 10 minutes. Take the chicken out and shred. Add the chicken, chicken stock, cream and a dash of salt and pepper and bring to a simmer.  Let the mixture start to thicken then remove from heat. Add your potatoes to the pot of stock (or a pot of boiling water) and cook for 5 minutes, then drain.  Toss the potatoes in 1 tsp of olive oil.

Add chicken mixture to the roasting dish or if using a cast iron pan, keep as is.  Sprinkle cheese on top and mix through.  Place potatoes on top of the mixture in any pattern you desire, making sure that they don’t overlap too much.

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Roast in the oven for 25 until potatoes are crispy and mixture is bubbling.  If you have trouble getting the crispy edges, place under a broiler for 5 minutes.  This is just as delicious the next day…if there are any leftovers 🙂

 

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