– 1 x The Jolly Hog British Outdoor Bred Black Treacle Gammon (you can use leftovers for this recipe or slow cook our gammon and pull it apart – it’s so tender after slow cooking you can pull it with your hands or use a fork)
– Leftover Roast potatoes (you can use 5 medium waxy potatoes if you don’t have leftovers)
– 100g Brie
– 1 large Onion
– Hazelnuts chopped/crushed
– 100ml Double cream
– 2 Garlic Cloves
– If you have leftover Black Treacle Gammon, use this as a leftover gammon recipe and shred it with two forks to make pulled gammon. If not, we’d start this recipe early morning or the night before. To get delicious tender slow cooked gammon from our joint, cover it in foil tightly and put in the oven on a super low heat for 6-8 hours or overnight. Add a shallow tray of water on the shelf below the gammon to keep it tender.
– You can use leftover Roast potatoes here. If so, slice them into thick slices. If you have no roast potatoes left, start by peeling your potatoes. Slice the potatoes into thick slices (like you would for Dauphinoise potatoes.)
– If you’re not using leftover potatoes, boil the potatoes for around 7 minutes, or until you can easily stab your fork through them.
– In a frying pan, add a bit of butter then chop your onion into slices and chuck them in.
– Fry for 5 or so minutes, until the onions are fully golden. Whilst that’s frying, crush your garlic and chop it thinly, adding it to the pan for the 5 minute cook.
– Remove the onion and garlic, keeping all of their delicious released juices. If you don’t have roast potatoes leftovers, then add in your potatoes to the pan to allow them to brown a bit on a high heat.
– Take a deep oven dish and place a layer of your potatoes, then top with the shredded pulled gammon, garlic and onion.
– Chop brie into chunks and add this in the layer before adding on more potatoes and repeating the process. Top the tartiflette with extra chunks of brie wedged between the potatoes & crushed hazelnuts.
– Pour the double cream over the dish. You can swap this for panko breadcrumbs for extra indulgence.
– Cook this dish for 30-40 minutes on 200 or so or until the potatoes have browned and the cheese has melted and crisped.