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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Tartiflette Inspired Butter Beans
A creamy and comforting oven bake of potatoes, cream and bacon – tartiflette is classic après-ski dish, originating from France's Haute-Savoie region. THANKS to the legend Caitlin, who bean-ified this classic for us and has let us share it with you all!
Ingredients
30g butter
1 large onion, thinly sliced
1 large leek, thinly sliced
75g smoked bacon lardons, or veggie lardons
100ml dry white wine
1 jar of Queen Butter Beans, drained
150g creme fraiche
240g wheel of reblochon, cut in half through the middle (or any other French cheese)
Serving SuggestionsCornichons or pickled onions
A mustardy lemony, bitter leef salad
Crusty bread
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Directions
Preheat the oven to 200C/180 fan.
Melt your butter in a large frying pan or shallow casserole dish.Add the onion, leek and bacon lardons and cook for 10-12 minutes until softened and starting to brown.
Pour in the wine and stir as it reduces by about half.
Add the butter beans to the pan and stir to combine. Remove from the heat and stir through the creme fraiche.
If not already using one, add the beans to an oven proof dish. Top with the two rounds of reblochon and transfer to the oven to cook for 20-25 minutes, until the cheese has melted and it is bubbling.
Serve with crusty bread, pickled cornichons and a leafy salad dressed with plenty of vinegar or lemon.
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