Smoky Heck Dog Tartiflette

Ingredients:

1kg Charlotte potatoes

500ml double cream

6 Smoky Heck Dog sausages, chopped into pieces

1 onion, chopped

2 garlic cloves, roughly chopped

Salt and pepper, to taste

2 rounds of Camembert cheese, sliced

Method:

1. Heat the oven up to 200 degrees. 
2. Peel the potatoes, then boil them in a pan of water for 8-10 minutes. The potatoes only need to be part boiled as the cream will cook them once in the oven.
3. Whilst the potatoes are cooking, heat a frying pan up with a little oil in. Add your chopped sausages until they have browned a little, then add the onion and garlic cloves. Cook until soft. Add salt and pepper to taste.
4. Drain the potatoes, and once cool enough to hold, slice them. You want enough potato slices to be able to have 2 layers in the baking tray.
5. Add a layer of sliced potatoes to a deep baking dish, then spoon the sausage and onion mixture on top. Add some of the cream (enough to cover the first layer of potatoes). Add the second layer of potatoes, then the sausage/onion mixture, and the rest of the cream.
6. Lay the camembert on the top, until the potatoes underneath are completely covered.
7. Place in the oven and bake for 45-60 minutes, until the Camembert is melty, and the potatoes are baked.

Tips!

• Reblochon cheese is traditionally used on a Tartiflette, but we found that Camembert works best with this dish as it doesn’t overpower the smokiness of the Heck Dog’s.
• Feel free to add spinach to this dish too - it will create a bit of colour
• Tartiflette freezes well, so you can make it ahead of time if needed