Tartiflette Butternut

Tartiflette Butternut. Deglaze with white wine and add the cream. Here, we've substituted butternut squash for some of the potatoes, making for a slightly sweeter bake that works well with the strong cheese.

tartiflette butternut maroilles (Frank Bennett)

Heat the oil in an ovenproof casserole dish over a medium-high heat. A rich and comforting layered dish featuring potatoes, onions, lardons (bacon) and, traditionally, Reblochon cheese. In the meantime, fry the bacon and onions in a splash of olive oil until brown and slightly caramelised.

Add oil, onion and bacon, and stir.

Add a third of the cream.

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Drain and allow to steam dry for a minute or two. La tartiflette est gratin de pommes de terre, de pommes de terre, lardons et reblochon. While the butternut is cooking, combine the bulgur and water in a pot.

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Hector Bailey

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