Cook the potatoes in salted water, cool and slice in half.
In a frying pan, add a splash of veg oil and sauté the onions, garlic and lardons with the thyme and season.
In an ovenproof dish, layer up the potatoes and onion, mix and top with the wine and cream and then top with the cheeses.
Bake in the oven at 200c for 45 minutes. Leave to cool for 5 minutes then serve.
To cook the chicken, dip them into the flour, egg and then the breadcrumbs.
Fry them off for 7 to 8 minutes until they are golden brown and crispy and then nappe with butter.
Pop the chicken onto plates and serve with the tartiflette and the dressed green salad.
Cook the potatoes in salted water, cool and slice in half.
In a frying pan, add a splash of veg oil and sauté the onions, garlic and lardons with the thyme and season.
In an ovenproof dish, layer up the potatoes and onion, mix and top with the wine and cream and then top with the cheeses.
Bake in the oven at 200c for 45 minutes. Leave to cool for 5 minutes then serve.
To cook the chicken, dip them into the flour, egg and then the breadcrumbs.
Fry them off for 7 to 8 minutes until they are golden brown and crispy and then nappe with butter.
Pop the chicken onto plates and serve with the tartiflette and the dressed green salad.
