British tartiflette

I’ve served it with a green salad, or wilted spinach or just peas. I always make sure mustard is on the table too.


Oven dish roughly – 24cm/6½” x 31cm/12¼”


  1. Preheat the oven to 200°C/180°C fan/395°F/gas mark 6.
  2. Peel the onions and slice the potatoes, onions and carrots around 4mm/ 1/8” thick.
  3. Take your oven dish and using a third of the potatoes cover the bottom of the dish, overlapping each slice a little. Add a layer of half the onions and followed by a layer of half the carrots. Repeat with a third of the potatoes, and the remaining onions and carrots. Place all the bacon on top of the carrot. Then top with the remaining potato.
  4. Now you need to make a cheese sauce. In a largish saucepan, over a medium heat, melt the butter. Stir in the flour well. Cook the mixture for a about half a minute.
  5. Add a little milk and stir until the milk is combined with the butter and flour mixture. Add a little more milk, again stirring until it combines with the rest of the mixture. Continue to add the milk a little at a time and keep stirring until all the milk is combined and you have a smooth sauce.
  6. Add the cheese, both mustards, salt and pepper and stir well. Reduce the heat to low and keep on stirring occasionally until you again have a smooth sauce.
  7. Pour the now lump free sauce slowly over the potatoes. You need to get it all into the dish, so you might need to budge the potatoes a little to let the sauce through to the layers below.
  8. Once you have added all the cheese sauce, cover the dish in foil and, place in the preheated oven for two hours.
  9. Then remove the foil to allow the top to brown for about thirty minutes. Then serve with some greens.