Method

• Boil the Jersey Royals in salted water for 10 minutes or until just tender. Drain, leave to cool a little then cut into large dice.
• Melt the butter with the oil in a large frying pan set over a medium heat.
• Fry the onion for 10 minutes until just beginning to caramelise.
• Turn the heat up to high, add the bacon lardons and fry for a further 5 minutes until the bacon begins to get some colour and the fat has rendered.
• Add the cooked Jersey Royal potatoes. Mix with the onions and bacon lardons.
• Turn off the heat, add the clotted cream and stir gently to coat the Jersey Royal potatoes.
• Season to taste with salt and freshly ground black pepper
• Divide the mixture between 4 small ovenproof gratin dishes.
• Dot the sliced Black Garlic evenly between the gratin dishes, nestling the slices of Black Garlic into the clotted cream sauce. Lay the slices of cheese on top.
• Preheat the oven to 200C/180C/Gas 6.
• Transfer the gratin dishes to the preheated oven and bake for approximately 15 minutes until the cheese has melted.

To Serve: serve straight from the oven. Tartiflette is a meal in itself. BGK serve it with a green salad made with peppery leaves such as chicory and rocket and a tart vinaigrette such as BGK’s Black Garlic Vinaigrette.