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This french classic uses leftover ham and is perfect when cooking for a group of friends or family, as it can be prepared beforehand and baked when needed. Similar to dauphinoise potatoes but without the hassle of thinly slicing the potatoes, its awesome comfort food.
preheat the oven to 180°C.
peel and slice the onions then fry in a large oven proof frying pan with the oil for a minute or two.
take the leaves off the thyme, chop, then add to the onions for a minute.
halve the new potatoes and add to the pan to fry alongside the onions for 10 minutes.
slice the ham into chunks and chop the cheese.
splash in a little water then pour over the cream to just cover the potatoes.
add the ham and cheese and toss it all together.
sprinkle with the breadcrumbs and put into the oven for 15 minutes until the cheese has melted and it is golden on top.
slice the cabbage thinly and put in boiling salted water for 3 minutes until the cabbage is cooked but still vibrant and green, then drain.
scoop a wedge of the tartliflette onto a plate, sprinkle with the parsley and serve with a portion of the steaming cabbage.