Notiflette (not a Tartiflette)

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Welcome back to my 24 Days of Christmas Potatoes and this one is a cheesy, potato-y, bacon-y bowl of utter deliciousness that is quickly becoming one of my faves from the series. I feel like it’s physically impossible to dislike a cheesy potato bake?! If you encounter a hater, you don’t need them in your life. It’s like a tartiflette, but not a tartiflette. So it’s a Notiflette.

Back to me bake! I’m not gonna lie, this one is indulgent. It’s got three types of cheeses, double cream, bacon lardons and a bunch of spuds. Don’t feel too guilty though because I did throw an onion in hehe. It’s a vegetable. I also googled the health benefits of an onion so if you forget about the dairy and carbs, you’re getting a dose of improved bone and gut health. I’m not a doctor though so don’t quote me after you’ve had 24 days worth of spuds…

If you’re a fan of a tartiflette or a dippy dish, this is the one to make. This is ideal for scooping up with crusty bread. I treat it like a fondue and serve alongside pickles, sausages, breads and roasted veggies so I can pretend I’m in the alps. Or, to balance out the heaviness, serve with a green salad! Either way, this will be the star of the show.

Who else is also a bit sad that we’re already at the half way point of the series? I could legit eat spuds every days so December has been an absolute DREAM.


metric imperial
  • 2-3 Maris pipers (or other white potatoes), peeled and cut into cubes
  • 2-3 Maris pipers, peeled and cut into cubes
  • 1 brown onion, chopped
  • 1 brown onion, chopped
  • 7oz smoked bacon lardons
  • 200g smoked bacon lardons
  • 2 cloves garlic
  • 2 cloves garlic
  • 2oz comte, grated
  • 50g comte, grated
  • 2oz strong cheddar, grated
  • 50g strong cheddar, grated
  • 3.5oz Taleggio (or Brie)
  • 100g Taleggio (or Brie)
  • 5oz chicken stock
  • 150ml chicken stock
  • 1 tsp dijon mustard
  • 1 tsp dijon mustard
  • Good pinch dried rosemary
  • Good pinch dried rosemary
  • 5oz double cream
  • 150ml double cream


  1. Fry off the bacon in a non stick frying pan until golden and crispy. Remove from the pan, and then fry off the potato and onion until lightly golden. Add in the garlic and cook for 1-2 more minutes, then add the bacon back in.
  2. Add in the chicken stock and leave to simmer until the potatoes are tender, then melt in the Comte and cheddar. Throw in the rosemary, mustard and cream and leave to cook until everything is melted together.
  3. Slice the taleggio and put over the top of the mix, then put under a preheated grill for 8-10 minutes until golden and bubbling.