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<\/p>\nTartiflette Toastie<\/p>\n
Lunch doesn’t get more comforting – or indulgent, frankly – than this sumptuous version of cheese on toast, which is also a great way to use up leftovers. It’s not something you can take to the office, granted, but it is just the sort of thing I like to rustle up for lunch when I’m at home. It’s inspired by the Savoyarde dish tartiflette, a rich baked combination of potatoes, cheese, and bacon. Tartiflette is usually made with Reblochon, but any semisoft washed-rind cheese, such as Brie (not too ripe), works well, or try a semi-hard cheese, such as Cheddar.<\/p>\n
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1 T. canola or olive oil<\/p>\n
2 bacon slices, or a slice of cold ham, cut into small strips<\/p>\n
1 cold cooked potato (baked, boiled, or even roasted), thickly sliced<\/p>\n
1 to 2 T. heavy cream or creme fraiche<\/p>\n
Sea salt and freshly ground black pepper<\/p>\n
1 large, thick slice bread<\/p>\n
3 to 4 thick slices (about 1 ounce) semisoft or semihard cheese (good melting cheese)<\/p>\n
A few crisp, bitter salad greens, such as chicory, radicchio, or frisee, to serve<\/p>\n
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Heat the oil in a small frying pan over medium heat. If you are using bacon, add it to the pan and fry for a few minutes, until cooked. Add the potato and fry until it is heated through and starting to color a little. If you’re using ham, add it now and stir until well heated through. Stir in the cream or cr\u00e8me fraiche and allow it to bubble and reduce for a couple of minutes. Remove from the heat and season to taste. Toast the bread, pile the mixture on top, then cover with the sliced cheese and put under a hot broiler. As soon as the cheese is melted and bubbling, whip out from under the broiler and transfer to a plate. Serve at once, with a few crisp, bitter salad greens on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tartiflette Toastie Lunch doesn’t get more comforting – or indulgent, frankly – than this sumptuous version of cheese on toast, which is also a great way to use up leftovers. It’s not something you can take to the office, granted, but it is just the sort of thing I like to rustle up for lunch when I’m at home. It’s inspired by the Savoyarde dish tartiflette, a rich baked combination of potatoes, cheese, and bacon. Tartiflette is usually made with…<\/p>\n