{"id":5333,"date":"2026-11-03T18:48:50","date_gmt":"2026-11-03T18:48:50","guid":{"rendered":"https:\/\/ozone.me.uk\/?p=5333"},"modified":"2026-11-03T18:52:20","modified_gmt":"2026-11-03T18:52:20","slug":"roast-potato-and-brie-tartiflette-a-christmas-leftovers-hero","status":"publish","type":"post","link":"https:\/\/ozone.me.uk\/?p=5333","title":{"rendered":"Roast Potato and Brie Tartiflette: A Christmas Leftovers Hero"},"content":{"rendered":"<p><a href=\"https:\/\/ozone.me.uk\/?attachment_id=5335\" rel=\"attachment wp-att-5335\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-5335\" src=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2026\/11\/tartiflette-dish.jpg\" alt=\"\" width=\"269\" height=\"311\" srcset=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2026\/11\/tartiflette-dish.jpg 862w, https:\/\/ozone.me.uk\/wp-content\/uploads\/2026\/11\/tartiflette-dish-259x300.jpg 259w, https:\/\/ozone.me.uk\/wp-content\/uploads\/2026\/11\/tartiflette-dish-768x889.jpg 768w\" sizes=\"auto, (max-width: 269px) 100vw, 269px\" \/><\/a>If you grew up in France, as I did, you know tartiflette: potatoes, reblochon, lardons and cream, the stuff of apr\u00e8s-ski dreams. This version, which I found in <em>olive<\/em> magazine, keeps the same idea and gives it a festive British twist.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>It uses leftover roast potatoes, with brie standing in for reblochon.<\/p>\n<p>Roast potatoes are crisp, golden and already seasoned, so they hold their own in a creamy sauce instead of turning to mush. The potatoes poking out of the top go crunchy in the oven, and the soft brie melts into the sauce underneath. It&#8217;s rich, so serve it with sliced ham and a sharp green salad.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1 tbsp olive oil, plus a little extra for the dish<\/li>\n<li>2 onions, thinly sliced<\/li>\n<li>200g lardons<\/li>\n<li>4 garlic cloves, crushed<\/li>\n<li>1 tsp dried thyme<\/li>\n<li>120ml white wine<\/li>\n<li>400ml double cream<\/li>\n<li>800g roast potatoes, cut into thick slices<\/li>\n<li>200g brie, halved horizontally into two rounds<\/li>\n<\/ul>\n<h2>Method in brief<\/h2>\n<ol>\n<li><strong>Build the sauce base.<\/strong> Heat the oven to 180\u00b0C fan). Soften the onions and lardons in the oil over a medium heat for 8-10 minutes until lightly golden. Add the garlic and thyme for 30 seconds.<\/li>\n<li><strong>Wine and cream.<\/strong> Pour in the wine, scrape up the bits from the pan and let it reduce until the boozy smell has gone. Stir in the cream and season to taste.<\/li>\n<li><strong>Assemble.<\/strong> Oil a baking dish of about 30 x 20cm and 6cm deep. Stand the potato slices in rows like dominoes, then pour the sauce over and give the dish a shake so the onions and bacon settle between them. Leave the potato edges poking out so they crisp.<\/li>\n<li><strong>Bake.<\/strong> Lay the brie on top, rind side up, and bake for 30-35 minutes until golden and bubbling. Rest for a few minutes before serving.<\/li>\n<\/ol>\n<p><em>Yes, it&#8217;s a treat.<\/em><\/p>\n<p>A splash of kirsch or a pinch of nutmeg would suit it. A French white such as an Apremont or Roussette de Savoie would be the natural pairing.<\/p>\n<p><em>Recipe adapted from <a href=\"https:\/\/www.olivemagazine.com\/\" target=\"_blank\" rel=\"noopener\">olive magazine<\/a>. All credit to the original creator.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you grew up in France, as I did, you know tartiflette: potatoes, reblochon, lardons and cream, the stuff of apr\u00e8s-ski dreams. This version, which I found in olive magazine, keeps the same idea and gives it a festive British &hellip; <a href=\"https:\/\/ozone.me.uk\/?p=5333\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[19,21,18,20,17],"class_list":["post-5333","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-christmas","tag-comfort-food","tag-french","tag-leftovers","tag-recipes"],"_links":{"self":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/5333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5333"}],"version-history":[{"count":4,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/5333\/revisions"}],"predecessor-version":[{"id":5338,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/5333\/revisions\/5338"}],"wp:attachment":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}