MY BUSY KITCHEN author Alex Hollywood makes her delicious Tartiflette - Hodder & Stoughton

Butter the inside of the dish with butter.

Cut garlic clove in half and run it around the inside of the dish for flavor.

Chop potatoes and add them to the dish.

Fry lardons and onions together until caramelized.

Add salt and pepper to the lardons and onions while cooking.

Mix the caramelized lardons and onions into the potatoes by hand.

Add half a glass of white wine to the mixture.

Slice the reblochon cheese and lay it on top of the potato mixture.

Pour cream over the top of the dish.

Bake in a hot oven for about an hour to an hour and a half.

Prepare a salad with rocket, chopped green beans, cucumber, and spring onions.

Squeeze lemon juice over the salad and drizzle with olive oil.

Equipment Needed

Dietary

Allergens