Ingredients

1kg

Yukon gold potatoes, peeled & sliced

7 slices

thick bacon or Quorn vegetarian bacon, sliced into 1 inch strips

350g

Gruyere cheese, shredded

300g

white onions, sliced into half moons

180g

double cream

120ml

milk

garlic cloves, minced

120ml

dry white wine

a grating

nutmeg

1/4 tsp

dried thyme

1/4 tsp

ground turmeric

a good pinch

sea salt/fleur de sea

230g

wheel of Camembert cheese

to garnish

fresh thyme sprigs

"Tartiflette is served traditionally as a main course in the mountain region of France and this casserole combines creamy, cheesy potatoes, crispy bacon and caramelised onions, SO delicious and much easier than you think! "

Many thanks to Nikibakes for this tasty recipe.

Method

Boil the sliced potatoes until fork tender. Allow to cool.
Meanwhile, heat a large non-stick skillet on medium high. Cook the bacon until crispy and sauté onions in fat until soft and caramelised. Season to taste with salt and pepper. Add thyme, ground turmeric and nutmeg. Set aside to cool. Then, in a medium-sized bowl combine cream, milk, garlic, wine and salt. Set aside.
Grease an oval gratin pan and line pan with one single layer of potato slices, sprinkle a 1/3 of cooked bacon over the potatoes, 1/3 of the Gruyere cheese, 1/3 of onions and 1/3 cup of the milk/cream mixture. Repeat this process until you create 3 layers.
Slice the wheel of cheese horizontally as if cutting a hamburger bun to create a top and bottom. Then cut the wheel into quarters. You will have 8 triangles of cheese.
Place cheese triangles all over the top of casserole and add the sprigs of fresh thyme.
Bake at 200C for 35-40 mins until the cheese has melted and the topping is golden brown. Bon Appétit!