About
A traditional Alpine dish, tartiflette is typically made with white potatoes. This low carb version uses celeriac in place of white potato to create fantastic flavor and texture.
Rich with cream and cheese, this is a great low carb side dish to share, or simply as a meal in itself.
Typically the recipe calls for reblochon cheese, however this can be substituted with brie and will taste just as good!
Ingredients
- 8 ounce brie cheese
- 5 medium slice (yield after cooking) bacon
- 1 pound celeriac raw
- 1 small onions
- 1 clove garlic
- 1 tablespoon butter
- 1 tablespoon thyme fresh
- ½ cup heavy cream
- ¼ teaspoon salt
- 0.2 teaspoon black pepper
Instructions
- Preheat the oven to 390 degrees Fahrenheit and grease an oven proof dish with butter.
- Dice the celeriac into large chunks and add to a large pan. Cover with boiling water and bring to a boil. Boil gently over a medium heat until tender – about 20 minutes.
- While the celeriac is cooking, finely slice the onion and garlic and dice the bacon.
- Heat the butter in a large frying pan over a low/medium heat and add the bacon, garlic and onion. Fry gently until the onion is soft and translucent and the bacon is cooked – about 5/6 minutes.
- Once cooked, drain the celeriac and slice into thick pieces (about ¼ inch thick).
- Keeping on a low heat, add the celeriac to the pan with the bacon, onion and garlic. Stir to combine.
- Add the cream to the pan with the fresh thyme and a pinch of black pepper. Simmer gently for 5 minutes to infuse the flavors.
- Spoon half of the creamy mixture into the buttered dish and top with half the cheese.
- Spoon the remaining mixture over the top and layer with the rest of the cheese.
- Transfer to the oven and bake for 25 minutes until golden and bubbling.
Nutrition Facts
- Servings: 6
- Calories: 285.5kcal (per serving)
- Fat: 22.8g (per serving)
- Carbs: 9.2g (per serving)
- Protein: 12.1g (per serving)
