Midweek, I love this all-in-one dinner. You can assemble it in minutes, then into the oven it goes and voilà! Dinner is served 10 minutes later. If you cannot get hold of Reblochon, use Raclette or Camembert instead.
1 - 2 pinches of dried chilli flakes or freshly ground black pepper
Method
Tartiflette Of Leeks And Bacon is a guest recipe by Monica Galetti so we are not able to answer questions regarding this recipe
Heat the oven to 180°C/Gas 4.
Cut the leeks in half lengthways, wash thoroughly and slice thinly. Add the leek slices to a pan of boiling salted water and blanch for 1 minute, then drain thoroughly in a colander and set aside.
Cut the bread into 2cm cubes. Heat the olive oil in a large frying pan, add the lardons and sauté for a minute. Add the butter to the pan and allow it to melt and foam, then add the bread cubes and fry until golden. Drain the lardons and croûtons on kitchen paper.
Remove the rind from the cheese, then cut into small chunks. Tip the leeks into a large bowl and add the cheese, croûtons and lardons. Pour on the cream and toss to mix, then pour into an ovenproof dish.
Bake for about 10 minutes until the tartiflette is golden brown on top.
Sprinkle some chilli flakes or pepper over the surface and serve.
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