Easy tartiflette Ingredients: Veggie version - 2 - reblochons - 7 - onions - 500 g - smoked bacon salt and pepper - 2.5 kg - potatoes - 20 cl - Savoie white wine (Apremont if possible) - 30 cl - whipping cream.
Utensils：- Save 15 min by cooking in the AirFryer 15' + QUICKLY in the AirFryer- with 1 knife knives- 1 peeler- 1 Set 3 frying pans best frying pans- 1 salad bowl 1 Oven ovens- 1 saucepan batteries of pots- 1 Gratin dish oven dishes- 1 kitchen scales scales- 1 dish-
Total time:
1 hour
Preparation:
30 min -
Cooking:
30 min
Phase 1
Cook its potatoes in water for 20 minutes, then peel them and cut them into slices.
Phase 2
Slice the onions and brown them in a little butter.
Phase 3
Add the smoked bacon and also allow to return over fairly low heat (around ten minutes) while stirring regularly.
Phase 4
Prepare a baking dish (I use a round terracotta dish 40 cm in diameter, 10 cm high). Generously rub the bottom of the dish with a clove of garlic.
Phase 5
Arrange the dish in three layers: cover the bottom of the dish with half the potatoes, then add the onion and bacon mixture, finally add the rest of the potatoes on top.
Phase 6
Pour over the white wine and whipping cream. Season with pepper (quite copiously) and salt (lightly).
Phase 7
Preheat the oven to 190°C (thermostat 6-7).
Phase 8
Scrape the reblochons, cut them in half lengthwise and place them(crust side up) on top of the potatoes.
Phase 9
Bake for about 20 minutes (I set the oven to “fan heat” + grill). When serving (in the baking dish), you can sprinkle with a little chopped parsley. This unique dish is best enjoyed (that’s the right word!) accompanied by the wine used for the recipe.
Utensils：- Save 15 min by cooking in the AirFryer 15' + QUICKLY in the AirFryer- with 1 knife knives- 1 peeler- 1 Set 3 frying pans best frying pans- 1 salad bowl 1 Oven ovens- 1 saucepan batteries of pots- 1 Gratin dish oven dishes- 1 kitchen scales scales- 1 dish-
Total time:
1 hour
Preparation:
30 min -
Cooking:
30 min
Phase 1
Cook its potatoes in water for 20 minutes, then peel them and cut them into slices.
Phase 2
Slice the onions and brown them in a little butter.
Phase 3
Add the smoked bacon and also allow to return over fairly low heat (around ten minutes) while stirring regularly.
Phase 4
Prepare a baking dish (I use a round terracotta dish 40 cm in diameter, 10 cm high). Generously rub the bottom of the dish with a clove of garlic.
Phase 5
Arrange the dish in three layers: cover the bottom of the dish with half the potatoes, then add the onion and bacon mixture, finally add the rest of the potatoes on top.
Phase 6
Pour over the white wine and whipping cream. Season with pepper (quite copiously) and salt (lightly).
Phase 7
Preheat the oven to 190°C (thermostat 6-7).
Phase 8
Scrape the reblochons, cut them in half lengthwise and place them(crust side up) on top of the potatoes.
Phase 9
Bake for about 20 minutes (I set the oven to “fan heat” + grill). When serving (in the baking dish), you can sprinkle with a little chopped parsley. This unique dish is best enjoyed (that’s the right word!) accompanied by the wine used for the recipe.