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My daughter found and adapted the Tartaflette recipe in Hugh Fearnley-Whittingstall’s book, The River Cottage Cookbook. She simply doubled it and added some hamburger. My husband called it a “really good version of scalloped potatoes!”
I’m sharing it today because I want you to keep it in mind for your Christmas leftovers, or leftovers from any big meal. Boil up a pot of potatoes if you don’t have leftover potato chunks. Or use other root vegetables like the ones in this Root Vegetable Tartiflette. For the meat, use whatever is leftover, be it turkey, ham, lamb, beef, goose or what not.
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Hamburger Tartaflette
Adapted from the Tartaflette in The River Cottage Cookbook by Hugh Fearnley-Whittingstall. Use with any meat or sausage, even leftovers! A note on batch size: As written, this recipe makes a lot. We make two of these 11" square casserole dishes. We eat one and reheat the other the next day for dinner. (I love batch cooking!) Serves 8. You can easily halve it to make less.
CourseMain
Author Wardee Harmon
Ingredients
- grass-fed butter enough for frying
- 8slicesbacon
- 2onionssliced
- 5poundspotatoesparboiled or leftover, sliced
- 2poundsgrass-fed beef or venison, ground
- 2cups, approximatelyheavy whipping cream
- cheese whatever variety you have on hand, sliced (we used cheddar)
Instructions
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!
Recipe Notes
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.
Hope you enjoy! How do you use up leftovers? Feel free to share links to recipes!
This recipe is gluten-free and we’ve got a lot more in our allergy-free cooking class!Click here to learn more about allergy-free cooking.
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We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
About Wardee Harmon
Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.
Reader Interactions
Comments
Jan J. says Good grief – this sounds SO good! We’ll be trying this one for sure – this week! Thanks for the recipe!
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- Brandi Hudman says
This just went in the oven. I am super excited! It smells amazing in here!!!
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- Jenny C. says
I made this tonight for supper and even my super-picky 3 yr. old son loved it! Both kids enjoyed their helpings with a bit of ketchup, as they thought it resembled a bacon-cheeseburger without the bun. I will definitely be making this again!
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- Lindsey Dietz says
Made this tonight on our family vacation, and it was fantastic! Everyone enjoyed it, and hubby and I had seconds. I did a few things differently, and it still turned out delicious. First, I diced the onions rather than slicing them. My family prefers small, small onion pieces. Second, I didn’t parboil the potatoes an hour before using or put them in an ice bath. I just boiled them in my cast iron Dutch oven, drained the water, and buttered the Dutch oven before adding the potatoes back in and tossing with the browned meat and onions. I already had some cooked bacon on hand, so I chopped it up and added it in separately. Third, since I cut the recipe in half, it fit easily in my Dutch oven, so I baked it in that. For me, this was a simpler process and allowed me to use fewer dishes. From start to finish, it took me an hour–and that included the 30-minute baking time! I’ll be making this again!
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- Marly Hornik says
This is a perfect candidate for hidden organ meats. I make something similar for breakfast, sometimes lunch, with a full sized muffin cup of thawed out liver puree for about 4 servings. My kids don’t exactly inhale it, but they eat it without negative feedback…I never thought to add cream. I will try that next time, Tuesday lunch.
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- Kirsten Evans says
Making this for dinner tonight, but I’m probably turning it into soup. I’ve leftover osso buco from the other night that will be the meat and the cheese will be a great topping. You had me at 2 c. Cream. 😉
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- karen says
This recipe is awesome .I did add green beans for some veggie content .
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