The last carb

When her favourite veg, the humble potato, is all dressed up in a rich, cheesy tartiflette, Sam Woulidge knows it will bring peace to the holiday table

- SAM WOULIDGE

FRENCH TARTIFLETTE “

Don’t count these calories; it will destroy you! Count your luck instead. Also, this is a rich dish so should ideally be shared among many, which is a good life philosophy anyway.”

Serves 10 to 12

EASY

Preparation: 30 minutes

Cooking: 1½ hours

medium potatoes 2 kg

butter 4 T

diced wood-smoked bacon 500 g

onions 5, finely chopped

sea salt and freshly ground black

pepper, to taste

crème fraîche 2 cups

whipping cream 3–4 cups

Brie 500 g (I used 4 x 125 g Brie but you can also use Camembert. Ideally, we should be using Reblochon cheese, so any substitute will have to do.)

1 Preheat the oven to 180°C. Boil the potatoes for 40 minutes, then drain with cold water to cool and peel. Cut each potato into 6 pieces and place in a large (32–34 cm) ovenproof dish.

2 Fry the bacon and onions in the butter until golden brown, about 15–20 minutes. Season to taste. Place the bacon and onions on top of the potatoes.

3 Mix the crème fraîche and cream and pour over the potato mixture.

4 Cut each Brie in half horizontally and place skin-side down on top of the dish.