Jersey Royal Potato and Jersey Leek Tartiflette

A creamy and comforting take on the classic Tartiflette, showcasing the delicate flavors of Jersey Royal potatoes and sweet Jersey leeks, enriched with the nutty depth of Reblochon cheese. Using Jersey butter and milk enhances the overall richness and creamy texture.

Prep Time

20 minutes

Total Time

60 minutes

Calories

1187 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.63/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Dessert

Cuisine:

Jersey•French

Mood:

Comfort Food

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed and thinly sliced (about 3mm thick))

£3.50

2largeJersey Leeks(Thoroughly washed and thinly sliced (white and light green parts only))

£2.00

450gReblochon Cheese(Scraped rind (optional), cut into wedges)

£9.00

50gJersey Butter(Unsalted)

£1.20

2clovesGarlic(Minced)

£0.20

100mlDry White Wine(Optional, but adds depth of flavour)

£1.00

100mlJersey Milk(Full fat)

£0.30

2sprigsFresh Thyme(Leaves picked)

£0.50

2tbspFresh Parsley(Chopped, for garnish)

£0.40

to tasteSalt

£0.10

to tasteBlack Pepper(Freshly ground)

£0.10

1tbspOlive Oil

£0.20

Total Cost

£18.50

£4.63 per serving

Instructions

1.
Preheat oven to 180°C (160°C fan/Gas Mark 4).
2.
Heat the olive oil in a large frying pan or skillet over medium heat. Add the leeks and garlic and cook gently for 8-10 minutes, until softened and slightly translucent, stirring occasionally. Season with salt and pepper.
3.
Add the white wine (if using) to the pan and let it simmer for a minute or two until it has almost evaporated.
4.
Melt the Jersey butter in the same pan over medium heat. Add the sliced Jersey Royal potatoes and cook for about 10 minutes, stirring frequently, until they begin to soften slightly but are still holding their shape. Season with salt, pepper and thyme leaves.
5.
Pour in the Jersey milk and bring to a simmer. Cook for another 5 minutes, stirring occasionally, allowing the milk to thicken slightly.
6.
Transfer the potato and leek mixture to the ovenproof dish, spreading it out evenly.
7.
Arrange the Reblochon cheese wedges evenly over the top of the potato mixture. Make sure the rind is facing up for a golden crust.
8.
Bake in the preheated oven for 25-30 minutes, or until the potatoes are tender and the Reblochon is melted, bubbling, and golden brown.
9.
Remove from the oven and let it rest for a few minutes before serving.
10.
Garnish with fresh chopped parsley before serving.

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My Notes

Nutrition Information

Nutrition per serving (444g)

1187 kcal / 4966 kJ

Carbs

64.4g

25% of RDA

Fat

88.3g

126% of RDA

Protein

48.8g

98% of RDA

Detailed Breakdown

Fibre

8.9 g

30% of RDA

Sugar

14.9 g

17% of RDA

Sodium

875 mg

38% of RDA

Saturated Fat

55.6 g

278% of RDA

Chef's Tips

For an extra layer of flavor, consider adding a knob of Jersey butter to the potato mixture just before adding the Reblochon.

If you prefer a richer flavor, use crème fraîche instead of milk.

Ensure the Jersey Royal potatoes are sliced thinly and evenly for quicker cooking.

This dish is best served warm, straight from the oven. It pairs well with a green salad.

For a crispy topping you can add breadcrumbs mixed with melted butter before baking.

Cooking Equipment

Oven

Large frying pan or skillet

Ovenproof dish (approx 20x30cm)

Wine Pairings

No wine pairing suggestions available for this recipe.

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