Tartiflette toastie
Lunch doesn't get more comforting — or greedy, frankly — than this sumptuous version of cheese on toast, which is also a great way to use up leftovers.
It's not something you can take to the office, granted, but it is just the sort of thing I like to rustle up for lunch when I'm at home.
It's inspired by the Savoyarde dish, tartiflette, a rich baked combination of potatoes, cheese and bacon.
Tartiflette is usually made with Reblochon but any semi-soft, washed-rind cheese works well — from Brie (not too ripe) to Irish Ardrahan — or try a semi-hard cheese, such as Cornish Yarg.
Serves 1:
1 tablespoon rapeseed or olive oil
2 bacon rashers, or a slice of cold ham, cut into small strips
1 cold cooked potato (baked, boiled or even roasted), thickly sliced
1—2 tablespoons double
cream or crème fraîche
1 large, thick slice of bread
3—4 thickish slices (about 30g) semi-soft or semi- hard cheese, or Cheddar (at a push)
Sea salt and freshly ground black pepper
A few crisp, bitter salad leaves, such as chicory, radicchio or frisée, to serve
Directions:
Heat the oil in a small frying pan over a medium heat. If you are using bacon, add it to the pan and fry for a few minutes, until cooked.
Add the potato and fry until it is heated through and starting to colour a little. If you're using ham, add this now and stir until well
heated through.
Stir in the cream or crème fraîche and allow it to bubble and reduce for a couple of minutes.
Remove from the heat and season to taste.
Toast the bread, pile the mixture on top, then cover with the sliced cheese and whack under a hot grill. As soon as the cheese is melted
and bubbling, whip out from under the grill and transfer to a plate.
Serve at once, with a few crisp, bitter leaves on the side.
• Tartiflette toastie is a recipe from Hugh's latest book, Every Day, which is available from the River Cottage online shop.
