One of my favourite dishes has to be Tartiflette – a French potato based dish with bacon and lots and lots of cheese from the Haute-Savoie region. My Dad introduced me to it on one of our first family skiing holidays and it remains one of the perfect meals to warm you up on a cold day. This recipe is adapted from what has quickly become my favourite cookery book, The Little Paris Kitchenby Rachel Khoo.

Whilst a tartiflette may be considered too much and too heavy for a Summer’s day, theses nids (nests) are much lighter and can be served with a side salad; making it perfect for lunch outside.

To make these delicious nests full of oozy cheese and bacon goodness you will need:
500g Potatoes, such as Maris Piper

200g Lardons or Bacon

1 Onion, finely chopped

1 Garlic Clove, finely chopped

250g Cheese, sliced (Ideally you would use Reblochon, but in my dish I used a combination of Brie, Cheddar and Parmesan – whatever was in the fridge really!)

100ml White Wine

Preheat your oven to 180 degrees and butter a muffin tin.

Start by peeling your potatoes. To make the nests the potatoes need to be really thinly sliced – they almost look like French fries. If you have a mandoline then this task becomes a lot easier and quicker – just watch those fingers!

Leaving your potatoes to one side, put the onion, garlic and bacon in to a pan and fry until the bacon is nice and golden.

With the bacon looking its best add the 100ml of wine and leave until only a few teaspoons of liquid remain.

Once the wine has reduced, mix the potato with the bacon, onion and garlic. Next, remove the pan from the heat, grab your cheese and stir it through the mixture. Divide the mixture out in to the muffin tin holes and place in the oven for 10-15 minutes until the potato is cooked through.

When uploading my photos I somehow managed to delete the ones of my finished result – but they did look very close to this (promise)! Serve with a nice fresh salad and a glass of the wine you used earlier – well, it is open now after all!

Give this recipe a go yourself, don’t forget to tell me how it goes!

READ  Recipe | Plum Frangipane