Alida says: “A while ago I was browsing through one of my French cookbooks when a dish of soft, creamy potatoes drenched in oozy cheese caught my eye. Tartiflette. What a beautiful word. I am no stranger to Tartiflette and have made a version of it for years but as it is very hard to find good Reblochon cheese in South Africa, I usually substitute with brie or camembert to give me a similar creaminess. But because I couldn’t find Reblochon before I made this dish, I didn’t feel it right to call it Tartiflette because it’s technically not a Tartiflette unless it contains a hefty amount of soft, nutty Reblochon.”
Easy Bacon & Brie Potato Bake
Preparation time 15 minutes
Cooking time 1 hour
Total time 1 hour 15 minutes
250g streaky bacon, chopped
2kgs (approximately 8 large potatoes), thinly sliced
250g brie cheese, sliced
4 garlic cloves, sliced
6 sprigs fresh thyme, leaves removed
salt & pepper to taste
Pre-heat the oven to 200°c.
Place a large, oven-proof frying pan over high heat then fry the bacon until crisp and golden. Remove from the pan, leaving the rendered fat behind.
Layer the potatoes, brie cheese (reserve a few slices for the topping), bacon and garlic in the pan, seasoning the layers as you go.
Season the cream with salt and pepper then pour over the potatoes.
Cover the potatoes with foil/a lid and place in the oven.
Allow to bake for 45 minutes or until the potatoes are soft.
Top with the remaining brie cheese then place back in the oven and allow to bake until golden brown on top.
Remove from the oven and serve.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.