TARTIFLETTE

OUR recipe this week is from new cookbook The Mountain Cafe Cookbook: A Kiwi In The Cairngorms by Kirsten Gilmour. With more than 130 recipes including brilliant breakfasts and amazing cakes, you’ll love it as much as we do. This tartiflette recipe is from Skye lad John, who was an employee at Kirsten’s Mountain Cafe in Aviemore. With cheese, potatoes and cream it’s total comfort food. The Mountain Café Cookbook by Kirsten Gilmour is published on February 14 at £20.

You’ll need:

1kg potatoes, peeled 2 tablespoons olive oil 250g onions, thinly sliced 2 large garlic cloves, crushed or grated 250g streaky smoked bacon, sliced into strips 4 tablespoons chopped fresh parsley 220g Reblochon cheese/brie, cut into strips 330ml double cream

Method:

1. Place the whole potatoes in a pan of water seasoned with some salt and cracked black pepper. Bring to the boil and cook until the potatoes are nearly done but still a little bit hard in the middle – they will continue to cook while they are cooling. Drain and leave to cool.

2. Put the oil in a frying pan and add the onions, garlic and bacon. Lightly sauté until all are lightly cooked but not coloured.

3. Preheat your oven to 190C/170C fan/gas mark 5/ 375F.

4. When the potatoes are cool enough to handle, cut into slices about a centimetre thick. Put them in a bowl with the bacon mixture (including any juices from the pan), parsley, about a teaspoon of salt and two teaspoons of cracked black pepper and gently mix together. Transfer into a 30cmx23cm baking dish and smooth down. Cover with strips of cheese, then pour over the cream. Bake for 30 to 40 minutes until golden brown and bubbling.