Send to a friend
Just submit the form below to send Durrus Tartiflette to a friend.×
Durrus Tartiflette with O’Neill’s Dry Cure Bacon
A tasty light lunch or supper. Serve with a crisp green salad drizzled with your favourite salad dressing! If you are cooking for vegetrians, you can substitute the bacon rashers for spinach & watercress or kale.Print this Recipe Send to a friend Share
900g waxy potatoes, cubed
1 small Durrus or 400g cut portion.
2 onions, finely chopped
Glass White wine ( optional )
200g back bacon rashers, cut into small pieces
250g tub crème fraîche
Rapeseed oil for frying
Steam or parboil the potatoes until just soft. Allow to cool.
Remove the rind from the Durrus Cheese. Cut the cheese into cubes and set aside.
Saute the onions in a little rapeseed oil.
Add the bacon to the pan and cover with a tight fitting lid.
Slice the potatoes thickly and set aside.
When the bacon is cooked, add the wine (if you are using it)
Put the bacon, onions, cubed Durrus cheese and potatoes in a buttered shallow oven dish.
Add salt and pepper to taste.
Pour on the crème fraîche and mix through gently.
Bake at 180°C for 20 - 25 minutes. Stir gently after 10 minutes.
Serve with crisp g