Pinch of Nom: Leek and Bacon Tartiflette Recipe

Pinch of Nom: Leek and Bacon Tartiflette Recipe

  1. List Of Ingredients
  2. 650g potatoes, washed and diced, (no need to peel)
  3. low-calorie cooking spray
  4. 1 small red onion, peeled and diced
  5. 350g leeks, trimmed, washed and thinly sliced
  6. 350g bacon medallions, diced
  7. 2 tsp garlic granules
  8. 1 tsp mustard powder
  9. 60g spinach
  10. 200ml chicken stock (1 chicken stock cube dissolved in 200ml boiling water) For GF use a GF stock cube
  11. 110g light spreadable or squeezy cheese
  12. 100g quark
  13. 80g reduced-fat Cheddar, grated
  14. sea salt and freshly ground black pepper
  1. make it veggie – omit the bacon or replace it with quorn bacon-style rashers or slices
  1. Prep 10 mins
  2. Cook 50 mins
  3. Serves 4

Method

Preheat the oven to 220°C (fan 200°C/gas mark 7).

Put the diced potatoes into a pan of water and bring to the boil on the hob. Turn the heat down and simmer until they are cooked through, but be careful not to overcook them; they still need to hold their shape well. This should take about 15 minutes. When they are cooked, remove them from the heat and drain.

Spray a frying pan with low-calorie cooking spray, then add the onion and leeks and sauté over a medium heat for 3–4 minutes, until they start to soften. Add the bacon, 1 teaspoon of the garlic granules and the mustard powder. Continue to cook for around 10 minutes. Add the spinach and cook until it has lightly wilted.

Pour in the stock and cook for 2 minutes. Stir in the spreadable cheese, then remove the pan from the heat. Make a well in the centre of the mixture and add the quark. To prevent the quark from splitting, work from the centre out until fully combined. Season with salt and pepper to taste.

If your frying pan isn’t suitable for the oven, transfer the mixture to an ovenproof dish. Sprinkle half the cheese over the top evenly, then cover with the cooked potato. Sprinkle the remaining garlic granules over the top, season then cook in the oven for 15 minutes.

Sprinkle the remaining cheese over the top and return to the oven for another 15 minutes until the cheese has melted and started to colour. Remove from the oven and serve. The recipe can also be frozen once cooled.