Pigs in Blankets Tartiflette
The perfect Christmas Day side, this rich potato, onion and cheese gratin is studded with pigs in blankets for extra festive cheer.
From the book
Pigs in Blankets
Fifty inspired sausage and bacon recipes
Ideas for every season (not just Christmas)
From barbecue dishes to winter warmers
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Introduction
The ultimate indulgence, garlicky, cheesy potatoes topped with pigs in blankets. This recipe is great as a side to a Sunday roast or eaten straight from the tray with a spoon!
Ingredients
| 10 | The Jolly Hog Pigs in Blankets |
| 1kg | potatoes |
| 8 | The Jolly Hog Smoked Rashers Streaky Bacon |
| 2 | shallots, sliced |
| 1 | garlic clove, finely chopped |
| 100ml | white wine |
| 200ml | double cream |
| sea salt and black pepper | |
| 450g | reblochon, sliced |
Method
Preheat the oven to 180°C/160°C fan/gas mark 4.
Place the pigs in blankets in a roasting tin and roast in the oven for 25 minutes, then remove.
In the meantime, add the potatoes to a large saucepan of salted boiling water and cook for around 10 minutes or until tender. Drain and set aside to slightly cool.
While the potatoes are cooling, heat a frying pan over a high heat and add the bacon, shallots and garlic. Fry for 5 minutes or until the bacon starts going crispy and the shallots and garlic have softened. Pour in the white wine and continue to cook until most of the liquid has evaporated.
Increase the oven temperature to 200°C/180°C fan/ gas mark 6.
Thinly slice the potatoes and layer into a baking dish along with the bacon mixture and all but four of the pigs in blankets. Pour over the double cream. Season with salt and pepper and layer the reblochon slices over the top.
Bake in the oven for 10–15 minutes or until the cheese is golden brown and bubbling. Once ready, top with the remaining four pigs in blankets
and enjoy
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