Name: Hasselback tartiflette with pickled salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 3
Cuisine: French
Ingredients: 1kg small/medium waxy potatoes (such as Charlotte); olive oil; 300ml double cream; 2 garlic cloves peeled and halved; 75g smoked pancetta lardons; 200g taleggio rind trimmed and cut into small chunks; 1 tsp dijon mustard; 4 tbsp diced cornichons or gherkins; 2 tbsp sliced pink pickled onions; baby leaves; parsley leaves; chives

1kg small/medium waxy potatoes
(such as Charlotte)
olive oil
300ml double cream
2 garlic cloves
peeled and halved
75g smoked pancetta lardons
200g taleggio
rind trimmed and cut into small chunks

PICKLE SALAD

1 tsp dijon mustard
4 tbsp diced cornichons or gherkins
2 tbsp sliced pink pickled onions
baby leaves
parsley leaves
chives

Method

step 1
Heat the oven to 190C/170C fan/gas 5. To hasselback the potatoes, put each one between the handles of two wooden spoons then cut down at intervals – the handles will stop the knife cutting all the way through.
step 2
Put the potatoes in a baking dish big enough that they will fit snugly. Brush all over with oil and season. Cook for 35-40 mins or until just tender.
step 3
Put the cream in a small pan with the garlic and some seasoning. Bring to a simmer, cook for 5 mins, then turn off the heat and leave to infuse.
step 4
Cook the pancetta in a non-stick frying pan until crisp. Stir into the cream.
step 5
Take the potatoes out of the oven and pour over the cream, discarding the garlic cloves.
step 6
Scatter over the cheese then put back in the oven for 20-25 mins or until bubbling and lightly golden.
step 7
To make the salad whisk together the mustard, 1 tbsp of olive oil and 1 tbsp of pickle juice, and season. Put the cornichons, onions, leaves and chives in a bowl then drizzle over the dressing and toss together. Serve with the tartiflette.