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Pigs in Blankets Tartiflette

by The Jolly Hog from Pigs in Blankets

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

The Jolly Hog

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!

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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

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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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From the book: Pigs in Blankets

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