1kg Red Desiree or Maris Piper, peeled and sliced into 1cm slices
250g Streaky Bacon, cut into lardons
1 Red Onion, finely diced
75ml White Wine (optional)
1 Whole Camembert, broken into rough chunks
100ml Double Cream
Originally from the Savoie region of France, this dish is the ultimate comfort food on a cold winter’s evening. Traditionally made with Rebouchon, we’ve used Camembert here as it’s a bit easier to track down – but either are delicious! If you have a smaller skillet pan that fits in the Roccbox nicely you can halve the recipe and serve it in the pan. You can also ‘build’ the Tartiflette at home to take camping or to the beach…
Start off by frying the bacon in a little oil. As it begins to crisp, add the onion and continue to cook until soft.
If using, add the white wine to the pan and reduce so nearly all of it has evaporated. Set to one side.
Boil the sliced potatoes in salted water for around 8-10 minutes or until just beginning to soften and drain.
Butter an oven proof dish or pan that’ll fit in the Roccbox, cover the base with half the sliced potatoes and season well with salt and black pepper.
Top the potatoes as evenly as possible with half the bacon and onion mix and cheese.
Repeat the process with the remaining ingredients, drizzle over the cream and bake in the Roccbox for 8-14 minutes, making sure its piping hot in the middle.
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