INGREDIENTS
2 Golden Kings Potatoes (washed)
200g bacon lardons
1 garlic clove (finely chopped)
2 tbsp white wine
2 tbsp creme fraiche
2 handfuls of mozzarella (grated)
200g Reblochon or brie (sliced)
Salt and black pepper to season
A couple of sprigs of thyme
METHOD
1. Firstly prick the potatoes with a fork, then and the oil and seasoning and rub into the skin of the potatoes
2. Bake at 180°C for 45 minutes – 1 hour (to speed up this process you can cook the potatoes in the microwave for 10 minutes, then bake for 30 minutes in the oven at 200°C)
3. Fry the lardons in a pan then set a side. In the same pan, gently cook the onions, once they start to colour add the garlic and white wine. Allow the wine to cook off before removing from the heat.
4. Once the potatoes are tender, slice in half lengthways and scoop the middles out into a bowl. Add the onions, lardons, mozzarella, creme fraiche, and black pepper and mix.
5. Spoon the tartiflette mixture back into the potato skins and top with Reblochon or brie, a sprig of thyme and a sprinkle of seasalt, then bake for a further 10-15 minutes or until the cheese has melted.
6. Serve straight from the oven with a dressed green salad.