Leek and Bacon Tartiflette
Serves: 4 Prep: 10 mins Cooking time: 50 mins
Per serving: 349 kcal, 38g carbs 650g potatoes, washed and diced (no need to peel), 110g low-fat spreadable or squeezy cheese, 1 chicken stock cube dissolved in 200ml boiling water, low-calorie cooking spray, 1 small red onion, peeled and diced, 350g leeks, trimmed, washed and thinly sliced, 350g bacon medallions, diced,
2 tsp garlic granules, 1tsp mustard powder, 60g spinach, 80g reducedfat Cheddar, 100g quark, sea salt and freshly ground black pepper
1 Preheat the oven to 220°C (fan 200°C/gas mark 7). Put the diced potatoes into a pan of water and bring to the boil, then simmer until they are cooked through but still holding their shape well. This should take about 15 minutes. Remove from heat and drain.
2 Spray a pan with low-calorie cooking spray, then sauté the onion and leeks over a medium heat for 3-4 minutes, until they start to soften. Add the bacon, 1 tsp of garlic granules and the mustard powder. Continue to cook for around 10 minutes. Add the spinach and cook until it has lightly wilted.
3 Pour in the stock and cook for 2 minutes. Stir in the spreadable cheese, then remove the pan from the heat. Make a well in the centre of the mixture and add the quark. To prevent the quark from splitting, work from the centre out until fully combined. Season with salt and pepper to taste.
4 If your frying pan isn’t suitable for the oven, transfer the mixture to an ovenproof dish. Sprinkle half the cheese over the top evenly, then cover with the cooked potato. Sprinkle the remaining garlic granules over the top, season, then cook in the oven for 15 minutes.
5 Sprinkle the remaining cheese over the top and return to the oven until the cheese has melted and started to colour. Remove from the oven and serve. The recipe can also be frozen once cooled.