Tartiflette with bacon

Name: Tartiflette with bacon
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 600 g medium parsnips; 1 large baking potato, cut into small chunks; 250 g Reblochon cheese; 77 g Cooks' Ingredients Beechwood Smoked Diced Pancetta; 1 large onion, thinly sliced; 2 garlic cloves, crushed; 100 ml dry white wine; 150 ml creme fraiche

This side dish brings together slightly sweet parsnips and tender potatoes with salty, smoked pancetta. It’s all covered in melted cheese and a creamy sauce.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseAccompaniment
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

600g medium parsnips
1 large baking potato, cut into small chunks
250g Reblochon cheese
77g Cooks' Ingredients Beechwood Smoked Diced Pancetta
1 large onion, thinly sliced
2 garlic cloves, crushed
100ml dry white wine
150ml creme fraiche

Preheat the oven to 200°C, gas mark 6. Bring a saucepan of water to the boil. Halve the parsnips widthways. Cut the thick ends lengthways into 6-8 wedges, depending on size, and the thin ends into quarters. Cook the parsnips and potato in the water for 5 minutes to soften then drain. Cut the cheese into thin wedges (no need to remove the rind).
Heat a frying pan, preferably non-stick, and fry the pancetta for 3 minutes. Add the onion and fry for a further 4-5 minutes until softened and just beginning to colour. Add the garlic and cook for a further minute. Stir in the wine and bubble away until the liquid has almost evaporated.
Tip half the potatoes and parsnips into a shallow ovenproof dish and spread level. Arrange half the cheese wedges on top. Drain the onions and pancetta from the frying pan with a slotted spoon and arrange over the cheese. Scatter the remaining vegetables on top and arrange the rest of the cheese in a line down the centre.
Add the crème fraîche to the frying pan and stir over a gentle heat until the cream has melted. Pour over the cheese and vegetables. Bake for 30-35 minutes, covering with foil if the surface starts to over-brown, until the top is golden and bubbling and the vegetables are tender.

Typical values per serving when made using specific products in recipe