Lunch for Wiz is always a challenge. He usually eats his shoe by 11:30 if he hasn't got a tasty packed lunch, so I try to think of interesting ideas each week. The last few months have been a bit focussed on leftovers rather than anything innovative, but sudden inspiration on Thursday saw me making a mini tartiflette!
Luckily of course, I had the little bowl from Bakuli Blue, which is available at Marula Studios in Karen. The bowl has a lid, perfect for cooking this tartiflette, and is the perfect size to make lunch for one.
- Alica Potatoes (the waxy ones) - one big one, or a couple of smalls.
- Bacon - one strip, cut up. I prefer Streaky.
- Some Brown's Cheddar Cheese, grated.
- Fresh Thyme sprigs.
- A clove of garlic, mashed.
- Milk & Cream - make about a cup of half and half.
- Butter - to dot around in your tartiflette.
- Salt & Pepper.
This is not something for the dieters amongst us!
Preheat the oven to 180C. Slice your potatoes as thin as possible. I leave the skin on for extra nutrition (and to balance out the fat factor of butter & cream!). Prepare all your other ingredients. Butter the bowl. Layer the ingredients as follows: potato, a knob of butter, some of the garlic, a sprinkling of cheedar, a couple of pieces of bacon, some thyme, a grinding of salt & pepper. Potato, a knob of butter, some of the garlic... etc, until you get to the top. Mix the cream and milk together, and then pour over the whole concoction. Put the lid on, and bake in the oven for 40 minutes, or until you can skewer the potatoes with ease. I finish off with some cheese on the top and five minutes under the grill to get a nice crispy finish.
Serve with a crunchy green salad.