Tartiflette Toastie recipe

This toastie is inspired by a comfort food classic: tartiflette. Layers of creamy mashed potato, sweet caramelised onions, bacon and – the crowning glory – oozing Reblochon cheese, make this a seriously good sandwich. Serve with cornichons and mustard to balance the richness.

Makes 1 toastie

2 slices sourdough bread
100g smoked bacon lardons
2 large potatoes, peeled and cut into even-sized chunks
100ml cream
¼ tsp grated nutmeg
1 smashed garlic clove
75g butter
2 onions, sliced
Splash white wine
1 sprig thyme, leaves picked
3 thick slices Reblochon cheese
Cornichons and mustard, to serve

Add the onions to a frying pan with 25g butter and a pinch of salt. Cook for 40 minutes, stirring regularly, until deeply caramelised. Add the thyme and white wine and allow the wine to cook off. Set aside.

Add the bacon lardons to a small frying pan and allow the fat to render over low heat, stirring regularly, until crisp. Set aside.

Cook the potatoes in plenty of boiling salted water, then drain.

Warm 25g butter with the cream and garlic clove.

Strain the garlic clove and mash the potatoes with the cream and butter. Season well.

Heat a skillet or frying pan and add the remaining butter.

Take one slice of sourdough and top with a layer of mashed potato. Add the onions, then the Reblochon cheese and bacon lardons. Add the final slice and transfer to the pan.

This temptingly good recipe is from Helen Graves @foodstories on Instagram, author of BBQ Days and Nights, editor of Pit Magazine.

Cook for 5 minutes each side, or until golden brown and crisp. Serve with cornichons and mustard.Find more fabulous recipes and about French cheese at CNIEL (Centre National Interprofessionnel de l Economie Laitière) the French Dairy Interbranch Organization, is an organisation recognised by French and European public authorities which brings together players from the French dairy sector (milk producers, cooperatives and private companies, people in mass retail, trade and institutional catering).