Baron Bigod Tartiflette
While a mainstay on menus at mountain retreats, Baron Bigod Tartiflette is a versatile dish enjoyed year-round. This French casserole features melty Baron Bigod cheese, a creamy and subtly nutty cheese from England, baked with tender potatoes and caramelized onions. Pair it with a crisp white wine or a light beer to cut through the richness.
Equipment
- 1 Oven Dish
Ingredients
- 250 g Dry cured streaky bacon Diced
- 400 g Baron Bigod
- 750 g Potatoes (King Edwards, Desiree, Maris Piper), peeled and sliced 2-3mm thick
- 1 tbsp Olive oil
- 2 Onions Sliced
- 280 ml Double cream
- Salt and Pepper To taste
Instructions
- Bring a pot of salted water to a boil. Add the potato slices and cook for 5 minutes, until they are just tender but not cooked through. Drain the slices thoroughly in a colander and then rinse them with cold water to stop the cooking process.
- Heat a drizzle of olive oil in a pan over medium heat. Add the bacon and cook, stirring occasionally, until it's crisp and golden brown. Then, add the onions and cook, stirring often
- Prepare your gratin dish by generously coating it with butter. Then, begin building the dish by layering the potatoes, onions, bacon, and cheese. Season each layer with your salt and pepper , but remember to take it easy on the salt as the bacon contributes some savory flavor.
- Gently pour the cream over the entire dish. Bake in a preheated oven at 190°C (375°F) for 40 minutes, or 170°C (338°F) for a fan oven. If using an Aga, bake on the top shelf until the top is golden brown and bubbling.
Notes
Complete this dish with a simple yet delightful side of cherry tomatoes. Toss them with olive oil, a sprinkle of sea salt, and fresh basil for a refreshing accompaniment.