Hamburger Taraflette (or use leftover roasts)

Hamburger Tartaflette

Hamburger Tartaflette

Adapted from the Tartaflette in The River Cottage Cookbook by Hugh Fearnley-Whittingstall. Use with any meat or sausage, even leftovers!

• enough butter for frying
• 8 slices bacon
• 2 onions, sliced
• 5 pounds parboiled or leftover potatoes, sliced sweet potatoes,red or japanese sweet
• 2 pounds ground beef or venison
• approximately 2 cups organic  or RAW cream or Coconut milk full fat
• whatever cheese you have on hand, sliced (we used cheddar)

Serves 8. Recipe can be halved.

Parboil potatoes about an hour before you need them, and immerse them in cold water. Replace the water every so often so it stays cold. You can also use leftover, refrigerated potatoes instead of parboiled ones.

Preheat the oven to 375 degrees Fahrenheit.

Start the beef browning. Season to taste with salt, pepper, and garlic when done. Slice the bacon and fry it over medium heat with plenty of butter. When it is slightly crisp, add the sliced onions and cook them gently until they are soft and sweet.

Slice the potatoes into good-size chunks and add them to the bacon and onions. Cook for a few minutes, until the potatoes are just browned and the onions are slightly caramelized. Season to taste with salt, pepper, and garlic. Add the browned beef. Now transfer to two large ovenproof dishes, distribute the whipping cream evenly over each dish, and cover with slices of cheese. Bake until the cream is bubbling and the cheese is melted (15 to 20 minutes or so). Serve while still hot!

Note: You may have to use two pans when you add the potatoes to the bacon and onion mixture. Just warm up another pan with butter, halve the bacon and onions and add them to the new pan, and divvy up the potatoes equally between the two pans.