British tartiflette

60 minutes



  • 1kg Désirée potatoes, or similar
  • 300g of bacon lardons, smoked
  • 2 large onions, chopped or sliced into half moons
  • 4 tbsp of clotted cream
  • white wine, 2 glasses
  • 1 washed rind cheese, preferably Helford white, sliced horizontally into 1cm slices
  • salt
  • black pepper


To start the dish, peel and boil the potatoes in salty water until completely tender
In the meantime, fry the bacon and onions in a splash of olive oil until brown and slightly caramelised. Season generously and set aside
Slice your cooked potatoes into fat discs. Generously butter a gratin dish and place a layer or potatoes in the bottom. Scatter over some of the bacon and onions, before adding another layer of potatoes. Continue to layer everything up, finishing with bacon and onions on the top
Whisk the wine and clotted cream together and pour over the top before resting your discs of cheese on top
Pop it in the oven for about 25 minutes or until the cheese has melted and is golden brown. Serve immediately