Protein Boost | Double Bacon & Aged Cheddar Tartiflette
with Turnips & Kale
Cooking time
40 minutes
Servings
2/4
Calories
1090 /serving
Hailing from the French Alps, tartiflette knows how to make the most of a winter evening. For a rich and rewarding result, this recipe layers thinly sliced potato and turnip with slashes of green kale, salty bacon and aged cheddar, for a thing of creamy, buttery, bubbling beauty.
We will send you:
- 200g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 225g Turnips (or rutabaga)
- 450g Potatoes
- 2 Garlic cloves
- 0.5 Bunches of lacinato kale
- 60ml Heavy cream
- 60g Grated aged cheddar
Contains: Milk • Sulphites
You will need:
Large pan
Large pot
Medium baking dish
Oil
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
3 or 6 tbsp Butter
Total Fat
86 g
Saturated Fat
41 g
Sodium
1080 mg
Total Carb
58 g
Sugars
9 g
Protein
25 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Peel the potatoes and turnips; thinly slice crosswise (halve the turnips again if large).
- Mince the garlic.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Small-dice the bacon.
Boil the potatoes & turnips
- Add the potatoes and turnips to the pot of boiling water and boil, stirring occasionally, 8 to 12 min., until tender.
- Drain and transfer to a bowl; season with S&P.
Cook the bacon & wilt the kale
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the bacon* and cook, stirring occasionally, 4 to 5 min., until beginning to brown.
- Add the kale and garlic. Sauté, 2 to 3 min., until wilted.
Assemble the ‘tartiflette’
- Medium-dice 2 tbsp butter (double for 4 portions).
- Grease a medium baking dish with 1 tbsp butter (double for 4 portions).
- Reserving ¼ of the cheese, assemble the dish by layering the potatoes, turnips, kale, bacon and cheese, seasoning each layer with S&P.
- Top the final layer with the reserved cheese and diced butter.
- Pour the cream on top.
Bake the ‘tartiflette’
- Place the 'tartiflette' on a sheet pan and bake, 15 to 20 min., until the cheese is melted and golden.
- Switch the oven to broil, 2 to 3 min., until browned.
- Let stand for 5 min. before serving.
Plate your dish
- Divide the 'tartiflette' between your plates. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
