A dish inspired by Tartiflette from Nigel Slater.
Ingredients
- 700 g new potatoes yellow fleshed
- 250 ml double cream
- 400 g camembert or similar cheese
- a small bunch dill
Servings:
Instructions
- Set the oven at 200C/gas mark 6. Cook the potatoes in boiling, lightly salted water for about 20 minutes till just tender.
- Drain the potatoes, then put them in a baking dish. Press firmly onto each potato, lightly crushing them and opening them up.
- Season the cream with salt and pepper. Chop half of the dill and stir into the cream. Slice the cheese thickly and break into large pieces.
- Tuck the cheese among the potatoes, then pour over the dill cream. Cover with a lid and bake for 25 minutes, then remove the lid and continue baking for a further 20 until the surface is appetisingly browned.
- Scatter with the remaining dill and serve.
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