Bake

Taleggio Tartiflette

Name: Taleggio Tartiflette
Cook time: 1 h
Yield: Serves 4
Ingredients: 1kg potatoes, peeled and cut into 1 cm dice; rapeseed oil; 2 thick rashers smoked streaky bacon, cut into; 4cm dice; 1 large onion, peeled and diced; ½ glass Eight Degrees Brewing Barefoot; Bohemian Pilsner Lager; 350g Taleggio, diced; 1 garlic clove, peeled and cut in half; sea salt and freshly ground black pepper

Cook: 1 hr
Serves: Serves 4
Difficulty: Medium
Method: Oven

Ingredients

1kg potatoes, peeled and cut into 1 cm dice
rapeseed oil
2 thick rashers smoked streaky bacon, cut into
4cm dice
1 large onion, peeled and diced
½ glass Eight Degrees Brewing Barefoot
Bohemian Pilsner Lager
350g Taleggio, diced
1 garlic clove, peeled and cut in half
sea salt and freshly ground black pepper

Method

Preheat the oven to 200°C.
Boil the potatoes for 3–5 minutes until just tender and then drain.
Heat a good splash of rapeseed oil in a large, heavy pan over a gentle heat. Fry the potatoes for a minute or two and then add the diced bacon and onion. Cook until the bacon has begun to
crisp.
Pour in the Pilsner, stir and then add the cubed cheese. (You could also add some spinach, chard or kale at this stage.) Remove the pan from the heat.
Prepare an ovenproof earthenware dish by rubbing it well with the halves of garlic and greasing with rapeseed oil.
Empty the contents of the pan into the dish and bake for 20–30 minutes, until the cheese has melted and begun to crisp.