Delicious open toasties topped with potatoes and artichoke hearts, and then covered in bubbling melted cheese....a vegetarian variation on a Tartiflette, which is a baked cheese and potato dish and has bacon in it.
one cold cooked potato (sliced thinly)
1 teaspoon rapeseed oil
2 cooked artichoke hearts (from a jar, sliced)
6 slices of Reblochon cheese (or Camembert, Brie or Stinking Bishop)
2 slices of sourdough bread
salt and black pepper
Delicious open toasties topped with potatoes and artichoke hearts, and then covered in bubbling melted cheese....a vegetarian variation on a Tartiflette, which is a baked cheese and potato dish and has bacon in it. Use any good melting cheese if Reblochon is not available.
Heat the oil in a frying pan and add the potato slices and artichoke hearts - cook over a low heat until they are warmed through and just starting to turn brown,
Preheat the grill and toast the bread lightly on both sides, for about a minute each side.
Spoon the potato and artichoke mixture on each slice of bread, and then lay three slices of cheese over each slice of bread, season to taste with salt and pepper, and then place under the grill until the cheese has melted and is bubbling.
Carefully remove the toasties and serve immediately with salad or other seasonal vegetables.
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