IT’S time for a taste of France this week with my delicious tartiflette.
Both recipes will instantly give you those holiday vibes, no matter where you are – bon vacance!
This delicious tartiflette will instantly give you those holiday vibes, no matter where you areCredit: Shutterstock
My batching top tip this week is to always make sure you rotate your freezer, so you aren’t always eating the newly frozen meals.
Reach for the older frozen food so you aren’t wasting anything.
Prep time: 10-15 minutes
Cook time: 1 hour
YOU WILL NEED
- 1tsp butter
- 250g bacon lardons
- 115g frozen diced onions
- 1kg maris piper potatoes
- 2tsp frozen chopped garlic
- 420ml double cream
- 120ml chicken stock
- 1tsp dried thyme
- 250g reblochon or camembert
Method: Preheat the oven to 200C/180C/gas mark 6 and grease a medium ovenproof dish with butter.
Add a splash of oil to a large, deep-sided frying pan, and once hot add the bacon lardons and frozen onion and cook until browned.
Meanwhile, peel your potatoes, slice them thinly and add to a large saucepan along with the frozen garlic, double cream, chicken stock and dried thyme.
Place on the heat, bring up to the boil and cook for 2-3 minutes until the potatoes are a little tender
Remove from the heat and stir in the cooked bacon and onions.
Pour everything into your ovenproof dish. Cut the cheese into chunks and distribute over the top. Bake in the oven for 25 minutes (if freezing) or 1 hour if not freezing.
Remove from the oven and leave to cool.
The Batch Lady’s top tip this week is to always make sure you rotate your freezer, so you aren’t always eating the newly frozen mealCredit: Ryan Ball
Ready to freeze: Once cooled, wrap really well in tin foil or add a lid to the dish. This will stop the tartiflette from getting freezer burn.
Ready to cook: Remove from the freezer and leave to defrost. Pop into the oven at 200C/180C/gas mark 6 for 40 minutes. Cover with foil if it starts to go brown too quickly. Serve with salad.
- Follow The Batch Lady on Instagram and Facebook @thebatchlady.