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Ingredients
- 2tbs butter
- 200g diced smoked bacon
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1kg rooster potatoes, thinly sliced
- 250g Durrus cheese, diced
- 250ml double cream
- Salt and pepper
- Chopped chives to garnish
- Preheat an oven to 200 degrees. In a pan, heat the butter over medium heat. Add the diced smoked bacon and cook until it is crisp and browned. Remove the bacon from the pan and set aside.
- In the same pan, add the sliced onions and cook until they are softened and translucent – about five minutes. Add the minced garlic and cook for an additional minute. Add the sliced potatoes to the skillet, stirring to combine them with the onions and garlic. Cook for about five minutes, until the potatoes are slightly tender. Season the potato mixture with salt and black pepper to taste.
- Grease a baking dish with a bit of butter or oil. Spread half of the potato mixture evenly in the dish. Sprinkle half of the crispy bacon over the potatoes then add half of the diced Durrus cheese on top. Layer the remaining half of the potato mixture over the cheese. Sprinkle the rest of the crispy bacon over the potatoes. Pour the heavy cream over the entire mixture, allowing it to seep into the layers. Top with the remaining half of the diced Durrus cheese.
- Cover the baking dish with aluminium foil and place it in the preheated oven. Bake for about 30 minutes, then remove the foil and continue baking for an additional 15-20 minutes, until the top is golden brown and bubbly. Once the tartiflette is finished baking, remove it from the oven and let it rest for a few minutes before serving.
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