Tartiflette (from a real Savoyard) Ingredients: 300 g of - smoked bacon - 20 cl of - crème fraîche - whole 1 reblochon - (from raw milk from 74) 1 kg of - potato - 4 shallots.
Utensils：
- 1 1 Set 3 pans- best pans 1 peeler- peeler 1 Knife- kitchen knives 1 Oven- ovens 1 kitchen scale- scales 1 dish-
Total time: 1h30 Preparation: 1h Rest:- Cooking: 30 min
Phase 1
Cook the potatoes (with the skin) in water.
Phase 2
Reserve.
Phase 3
Peel the shallots and fry them in a butter-oil mixture until they are golden.
Phase 4
Add the bacon, cook them.
Phase 5
Peel the potatoes and cut them into 1 cm thick slices, put them in a sufficiently greased pan, remove them from the heat once they are very crispy.
Phase 6
Heat the oven to 200°C (thermostat 6-7).
Phase 7
In a dish, alternate the layers of potatoes and bacon-shallots.
Phase 8
Once the layers are finished, cover with liquid cream.
Phase 9
Keep the dish warm.
Phase 10
Lightly “scrape” the reblochon, cut it into 2 cm thick strips.
Phase 11
Arrange it 15-20 minutes before serving so that it is just melted.
Utensils：
- 1 1 Set 3 pans- best pans 1 peeler- peeler 1 Knife- kitchen knives 1 Oven- ovens 1 kitchen scale- scales 1 dish-
Total time: 1h30 Preparation: 1h Rest:- Cooking: 30 min
Phase 1
Cook the potatoes (with the skin) in water.
Phase 2
Reserve.
Phase 3
Peel the shallots and fry them in a butter-oil mixture until they are golden.
Phase 4
Add the bacon, cook them.
Phase 5
Peel the potatoes and cut them into 1 cm thick slices, put them in a sufficiently greased pan, remove them from the heat once they are very crispy.
Phase 6
Heat the oven to 200°C (thermostat 6-7).
Phase 7
In a dish, alternate the layers of potatoes and bacon-shallots.
Phase 8
Once the layers are finished, cover with liquid cream.
Phase 9
Keep the dish warm.
Phase 10
Lightly “scrape” the reblochon, cut it into 2 cm thick strips.
Phase 11
Arrange it 15-20 minutes before serving so that it is just melted.