LEEK and BACON TARTIFLETTE

Updated at: Thu, 17 Aug 2023 13:33:33 GMT

Step 1

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

Step 2

Put the diced potatoes into a pan of water and bring to the boil on the hob.

Step 3

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.

Step 4

This should take about 15 minutes

Step 5

When they are cooked, remove them from the heat and drain.

Step 6

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.

Step 7

Add the bacon 1 teaspoon of the garlic granules and the mustard powder.

Step 8

Continue to cook for around 10 minutes.

Step 9

Add the spinach and cook until it has lightly wilted.

Step 10

Pour in the stock and cook for 2 minutes.

Step 11

Stir in the spreadable cheese, then remove the pan from the heat.

Step 12

Make a well in the centre of the mixture and add the quark.

Step 13

To prevent the quark from splitting, work from the centre out until fully combined.

Step 14

Season with salt and pepper to taste.

Step 15

If your frying pan isn't suitable for the oven, transfer the mixture to an ovenproof dish.

Step 16

Sprinkle half the cheese over the top evenly.

Step 17

then cover with the cooked potato.

Step 18

Sprinkle the remaining garlic granules over the top, season then cook in the oven for 15 minutes.

Step 19

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.

Step 20

Remove from the oven and serve.

Step 21

The recipe can also be frozen once cooled.

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