Jersey Royal Spring Tartiflette

Jersey Royal Spring Tartiflette

Serves 8


1 k Cooked Jersey Royals New Potatoes , cooled and sliced

200g Lardons

2 Finely sliced red onions

2 Garlic cloves, crushed

100ml Dry white wine

120ml Double cream

300g Reblochon (or similar)


Serve with a green salad dressed.


Pre-heat the oven to 200c

  1. Cook the Jersey Royal New Potatoes in salted water, cool and slice thinly
  2. Fry the lardons in a drizzle of veg oil, remove and set aside
  3. Saute the onions in the same pan add the garlic cook until softened , stir through the lardons and potatoes season with pepper .
  4. Deglaze the pan with the wine, add in the cream and finish with slices of Reblochon
  5. Bake in the oven for 15 to 20 minutes
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