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Christmas party food roast potato cupcakes

These tartiflette cupcakes are the ultimate leftovers roast potato recipe or Christmas party food recipe. If you want to knock your guests socks off with new Christmas party food ideas, make sure to try these potato cupcakes. If you want more of a Sunday Roast side dish or Christmas dinner side dish recipe, you can also try these layered potatoes in non-mini format for a delicious and show stopping Christmas side dish.

We’re calling it and saying that these are the ULTIMATE wacky Christmas food idea to try, after all how can you go wrong with cheesy potatoes with bacon? Whether it’s for top notch homemade party food or a show stopping Sunday roast side dish, these creamy and indulgent crispy potato cupcakes will have your guests impressed. Our Double Smoked Streaky British Bacon adds a lovely smokiness to these layered potatoes, cutting through the creamy cheese.⁠ These sliced potatoes are a great one to try if you’re looking for leftover roast potatoes recipe or Christmas leftovers recipes.


90g The Jolly Hog Double Smoked Streaky Bacon  

2 banana shallots, finely chopped 

1 large clove garlic, crushed  

1/2 tbsp fresh thyme, finely chopped  

70ml dry white wine 

1 tsp runny honey  

350g – 400g baby potatoes, very thinly sliced 

40g cornichons, finely chopped  

200g reblochon or Pie D’angloys cheese  

Sea salt and cracked black pepper  



12 silicone cupcake moulds  

12 hole muffin tin  



Sprigs of fresh thyme  


  • Finely dice the bacon and place in a frying pan. Fry the bacon pieces over a medium-high heat for 3 – 4 minutes until the fat has rendered down and the pieces are crispy. Remove the piece from the pan using a slotted spoon and drain on some paper towel.  
  • Turn down the heat to medium and in the bacon fat, gently fry the shallot and garlic for 3 – 4 minutes until the shallot begins to soften.  
  • Add the thyme and fry for another minute. Pour in the wine and allow to simmer and reduce for 2 – 3 minutes – you want the liquid to pretty much all evaporate. Stir through the honey then remove from the heat and combine with the crispy bacon bits. 
  • Put the thinly sliced potatoes in a large bowl, ensuring they are nicely separated and not stuck together. Add the shallot and bacon mixture along with the chopped cornichons.  
  • Roughly dice the cheese and add 150g to the potato bowl and stir everything through – the warm shallot mixture will slightly melt the cheese. Season generously. 
  • Preheat oven to 180C/160C fan/gas 5. 
  • Fill each hole of the muffin tin with a silicone mould and divide the potato mixture between each one. Top each potato pile with a little of the remaining cheese and place in the oven to bake for 20 minutes until the potato in cooked through and crisp on top.  
  • Remove from oven and allow to sit for 5 minutes before serving. Finish with a little fresh thyme. 

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