Feed your appetite for cooking with Penguin’s expert authors
Pigs in Blankets Tartiflette
Introduction from The Jolly Hog
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
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
You might also like
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.