- 1kg waxy potatoes, skins on
- 25g butter
- 1 tbs rapeseed oil
- 250g smoked bacon lardons
- 1 onion roughly chopped
- 1 clove garlic crushed
- 200ml double cream
- 1 Reblochon cheese about 350g
- 6 Gluten-Free pancakes made to Novo Farina's Pancake Recipe
- 200g Spinach
- Chopped parsley to serve
Preheat oven to 190C/375F/gas mark 5
Cook potatoes in boiling salted water until just tender. Drain and when cool enough to handle, slice them. Heat half the butter and half the oil in a frying pan and cook the potatoes until they are golden. Season and put in a shallow ovenproof dish.
Heat the rest of the butter and oil in the same pan and cook the lardons over a fairly high heat to colour them. Turn down the heat and add the onion and cook until soft and beginning to colour. Add the garlic and cook for another couple of minutes. Add this to the potatoes, stir in half the cream and gently combine.
Slice half the reblochon, remove the skin and lay on top of the potato. Bake for 15 minutes until the cheese is melted and bubbling.
Meanwhile rinse spinach and heat briefly in a pan with lid on until wilted – drain.
Divide the spinach and tartiflette evenly between the pancakes and roll up. Place in gratin dish, drizzle over the rest of the cream and cheese. Bake for 20 minutes until golden. Scatter over chopped parsley to serve.