British Tartiflette - Smoked Mutton and Rollright
1kg of waxy potatoes (Cara or King Edwards work well)
160g White Onion
40g Croxton Manor Unsalted Butter
1/2 glass White Wine
100ml Lescure Whipping Cream
75g Capreolus Smoked Mutton
1 - Heat the oven to 200 degrees.
2 - Boil the potatoes under tender, but not fully cooked in salty water.
3 - Thinly slice the white onion, gently and slowly sauté in 40g unsalted. When cooked and slightly browning, pop in half a glass of white wine. Reduce almost completely and remove from the heat.
4 - Let it cool and stir in 100ml Lescure Whipping Cream.
5 - Add in 75g Capreolus Smoked Mutton, sliced and cut into finger width strips, just enough to drape over a fork.
6 - Once the potatoes are ready, drain and dice and add a dollop of butter to sauté them. You are looking for brown crispy edges.
7 - Cover the bottom of your shallow dish with about half of the crispy potatoes. Pour over the cream mixture and season with a sprinkle of black pepper.
8 - Cut up half a mini Rollright into 8 little wedges and use 3 of these wedges on top of the creamy potatoes.
9 - Use the rest of the potatoes and then crown the top with the remainder of the Rollright. Put into the oven for 10-15 minutes.