This is potentially one of our favourite Christmas recipes ever! Cheesy, full of hearty carbs, and laced with delicious smoky and sweet flavours from our Black Treacle Gammon, this cheesy potato and pulled gammon tartiflette is the most indulgent dish around. If you’re not sure what a tartiflette is, it’s basically a cross between Alpine fondue style cheesy potatoes and Dauphinoise Potatoes. Serve it up as part of your Christmas dinner, or as the ultimate Christmas side dish. This is also a great recipe for leftover roast potatoes, and a good recipe for leftover Christmas gammon. If you don’t have any gammon, switch it up and add Pigs in Blankets in there, or even your leftover stuffing.
Cheesy Potatoes Pulled Gammon Tartiflette
Recipe Details
Ingredients
- 1x The Jolly Hog British Outdoor Bred Black Treacle Gammon (or leftover Gammon from a previous dish)
- 5 medium waxy potatoes (or a similar quantity of leftover roast potatoes)
- 100g Brie, chopped into small chunks
- 1 large Onion
- Hazelnuts chopped/crushed
- 100ml Double cream
- 2 Garlic Cloves
Method
- To cook The Jolly Hog Black Treacle Gammon joint, please cook according to pack instructions. This can take a few hours so please ensure you do this in advance! If using leftovers, shred with two forks to create pulled gammon.
- Pre heat your oven to 200 fan.
- If using leftover roast potatoes, cut into thick slices and skip straight to step 4. Otherwise, peel your potatoes and cut into 2cm slices (like you would for dauphinoise potatoes)
- Boil your potatoes for 5-7 minutes, until they are tender enough to put a fork through
- Finely slice your onion and heat a tablespoon of butter in a frying pan. When melted, add the onions and sauté for 5 minutes, until the onions are translucent and soft.
- Crush your garlic and add to the pan of onions and fry for another minute or two.
- Remove the onion and garlic and set aside in a bowl. Add your potatoes and fry these off for a couple of minutes to brown on a high heat (please skip this step if using leftover roast potatoes)
- Take a deep oven dish and place a layer of your potatoes, then top with the shredded pulled gammon, onion, garlic & a handful of the chopped brie.
- Continue to repeat this process by layering with more potato and the gammon/onion/brie mixture.
- Pour the double cream over the dish and then sprinkle chopped hazelnuts over the top along with any remaining brie.
- Place the dish under the grill & cook until top has browned and the cheese has gone gooey. Tuck in!