To speed up cooking this bistro dish – based on the tartiflette, from Savoy in France – use tiny new potatoes, then serve with cornichons, radishes and a dressed green salad. Delicious!
Omit the bacon and serve with sliced salami, cured or smoked ham or cold sausages. * For the bacon, use 125g button or exotic mushrooms, sliced and fried in 1 tbsp oil. * For the potatoes, use 750g cooked beetroot (without vinegar), peeled and thickly sliced. Arrange in a greased baking dish, scatter with diced cooked ham or bacon, add the cream and top with 250g blue Brie, cut into slices. Bake as the basic recipe.