Leek and ‘Bacon’ Tartiflette Recipe

Great

% Daily Values based on a 2,000 calorie diet

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. 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.

Step 3

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 (already air fried if you’re taking that step), 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.

Step 4

Pour in the stock and cook for 2 minutes. Stir in the cream cheese, then remove the pan from the heat. Season with salt and pepper to taste.

Step 5

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. Leave the potatoes off the top if you’re making this to go with a jacket potato or pasta instead.

Step 6

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.