Side Servings Archives

Braai recipes

Pork sausage kebabs

30 minutes

Christmas recipes

Rice salad

Chicken recipes

Thai chicken salad

Christmas recipes

Drunken gravy

40 minutes

Christmas recipes

Potato salad with preserved lemon crème fraîche

10 minutes

Butternut recipes

Brûléed butternut

35–40 minutes

Broccoli recipes

Whole roast broccoli

30 minutes

Cauliflower recipes

Brie-baked cauliflower

40 minutes

Butternut recipes

Hasselback butternut

60 minutes

Brunch recipes

Tartiflette

1 1⁄2 hours

Tartiflette

Serves 10 - 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1⁄2 hours

Ingredients

2 kg medium potatoes
4 T butter
500 g wood-smoked bacon, diced
5 onions, finely chopped
sea salt, to taste
freshly ground black pepper, to taste
2 cups crème fraîche
3-4 cups whipping cream
500 g Brie cheese (You can also use Camembert. Ideally, we should be using Reblochon cheese)

Method

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.

5. Bake for at least an hour until golden brown and bubbly.

Find more French recipes here

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Nadia Meyer

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Tartiflette

Tartiflette

Ingredients

Method