Tartiflette toastie

Tartiflette toastie

By
From
River Cottage Every Day
Serves
1
Photographer
Simon Wheeler

Lunch doesn’t get more comforting – or greedy, frankly – than this sumptuous version of cheese on toast, which is also a great way to use up leftovers. It’s not something you can take to the office, granted, but it is just the sort of thing I like to rustle up for lunch when I’m at home. It’s inspired by the Savoyarde dish, tartiflette, a rich baked combination of potatoes, cheese and bacon. Tartiflette is usually made with Reblochon but any semi-soft, washed-rind cheese works well – from Brie (not too ripe) to Irish Ardrahan – or try a semi-hard cheese, such as Cornish Yarg.

Ingredients

Quantity Ingredient
1 tablespoon rapeseed or olive oil
2 bacon rashers, or a slice of cold ham, cut into small strips
1 cold cooked potato (baked, boiled or even roasted), thickly sliced
1-2 tablespoons double cream or creme fraiche
1 large, thick slice bread
3-4 thickish slices semi-soft or semihard cheese (about 30g), or cheddar, (at a push)
sea salt
freshly ground black pepper
a few crisp, bitter salad leaves, such as chicory, radicchio or frisee, to serve

Method

  1. Heat the oil in a small frying pan over a medium heat. If you are using bacon, add it to the pan and fry for a few minutes, until cooked. Add the potato and fry until it is heated through and starting to colour a little. If you’re using ham, add this now and stir until well heated through.
  2. Stir in the cream or crème fraîche and allow it to bubble and reduce for a couple of minutes. Remove from the heat and season to taste.
  3. Toast the bread, pile the mixture on top, then cover with the sliced cheese and whack under a hot grill. As soon as the cheese is melted and bubbling, whip out from under the grill and transfer to a plate. Serve at once, with a few crisp, bitter leaves on the side.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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