Tartiflette (cheese Potato Bake)

This wintry dish from the French Alps is comfort food at its very best.

The ingredient of Tartiflette Cheese Potato Bake

• 1kg pontiac potatoes peeled roughly chopped
• 50g unsalted butter
• 1 onion chopped
• 2 garlic cloves finely chopped
• 2 tsp chopped thyme leaves
• 200g piece speck or pancetta cut into 1cm cubes
• 1 2 cup 125ml dry white wine
• 200ml thickened cream
• 250g reblochon or raclette cheese grated

The Instruction of tartiflette cheese potato bake

• preheat the oven to 200u00b0c
• place the potato in a large pan of cold salted water bring to the boil over high heat and cook for 3 minutes drain well
• melt the butter in a large frypan over medium low heat add the onion and cook stirring occasionally for 5 minutes or until soft add the garlic thyme and speck or pancetta and cook stirring for 5 minutes stir in the wine cream potato and most of the cheese
• transfer the mixture to a large baking dish and top with remaining cheese cover with baking paper to prevent the cheese sticking then a layer of foil bake for 20 minutes then remove the foil and baking paper bake for a further 20 minutes or until bubbling and golden

Nutritions of Tartiflette Cheese Potato Bake

fatContent: 790 851 calories
saturatedFatContent: 59 grams fat
carbohydrateContent: 35 grams saturated fat
sugarContent: 34 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 27 grams protein
sodiumContent: 175 milligrams cholesterol

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