Jersey Royals Tartiflette Recipe

Ingredients

2 onions
1kg Jersey Royal new potatoes
2 garlic cloves
200g Brie
500ml double cream
1 tbsp cider vinegar
1 tbsp wholegrain mustard
1 fennel bulb
1 red onion
2 pears
20g chopped hazelnuts

Prep: 20 mins | Cook: 50 mins

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Method

1. Peel and finely slice the onions. Add 2 tbsp oil to a large frying pan set on a medium heat. Add the onions and season. Fry, stirring often, for 10-15 mins till golden and glossy.

2. Meanwhile, preheat the oven to 200°C/Fan 180°C/Gas 6. Bring a large pan of salted water to the boil. Scrub the potatoes (no need to peel). Add them to the boiling water and simmer for 5 mins. Drain and rinse under cold water. Set aside to cool.

3. Peel and finely chop the garlic. Slice the Brie into thin slices.

4. Stir the garlic into the browned onions. Cook and stir for 1-2 mins till the pan smells aromatic. Scoop the onions and garlic out of the frying pan onto a plate. Take the pan off the heat, but keep it for later, if it’s ovenproof. If not, you’ll need an ovenproof dish.

5. The potatoes should be cool enough to handle by now. Slice them into rounds approximately ½cm thick. If your frying pan is ovenproof, arrange half the potatoes in pan. If not, lightly oil a 2 ltr ovenproof dish and arrange the potatoes in that. Top with the onions and garlic. Add around half of the Brie to the dish. Season with a little black pepper.

6. Top with the remaining potatoes and Brie. Season with a little more pepper. Pour over the double cream and crack over a little more black pepper. Slide into the oven and bake for 25 mins till golden, bubbling and the potatoes are tender if you push a knife into them.

7. While the tartiflette bakes, make the salad. Pour the cider vinegar into a salad bowl and add the mustard, 1 tbsp olive oil and a pinch of salt and pepper. Whisk together to make a dressing, tatse and add more salt, pepper, oil or a pinch of sugar, if you think it needs it.

8. Trim the dry tips from the fennel bulb and pick off any soft fronds (keep these for later). Finely slice the fennel bulb – if you have a mandoline you can use that to get really thin slices. Peel and thinly slice the red onion. Add the fennel and the red onion to the bowl and toss to lightly coat in the dressing.

9. Quarter the pears and slice out the cores and seeds. Thickly slice the pears and add them to the bowl with the chopped hazelnuts. Gently turn to coat in the dressing.

10. When the bake is ready, remove from the oven and let it rest for 2-3 mins. Lightly toss the salad together. Serve the tartiflette on warm plates, with the salad on the side.

11. Love Your Leftovers The tariflette will keep in the fridge for up to 3 days. Cover with foil, or transfer to tubs, seal and store. You can reheat it in the microwave or in the oven, covering the top of the tartiflette with foil to stop it burning in the oven. The tartiflette can also be frozen. Divide into portions, transfer to tubs, seal and freeze. Defrost overnight before reheating.