Tartiflette: the real recipe Ingredients: Veggie version - 200 g of - smoked bacon - 200 g of - chopped onion - 1 - well-made reblochon (when you press on the side of the reblochon, your finger should sink in a little) - 2 tablespoons of - oil, salt and pepper - 1 kg of - potato - 1 clove of - garlic.
Utensils：- Save 30 min by cooking in the AirFryer 30' + QUICKLY in the AirFryer- with 1 Kitchen knives knife- 1 peeler peeler- 1 Set 3 frying pans best frying pans- 1 Oven ovens- 1 Gratin dish oven dishes- 1 cutting board cutting boards- 1 platter-
Total time:
1h15
Preparation:
15 min -
Cooking:
1 hour
Phase 1
Peel the potatoes, cut them into cubes, rinse them well and dry them in a clean cloth.
Phase 2
Heat the oil in a pan, melt the onions.
Phase 3
When the onions are melted, add the potatoes and brown them on all sides.
Phase 4
When they are golden, add the bacon and finish cooking. Blot off excess fat with a sheet of paper towel.
Phase 5
On the other hand, scrape the rind from the reblochon and cut it in two (or quarters).
Phase 6
Preheat the oven to 200°C (thermostat 6-7) and prepare a gratin dish by rubbing the bottom and edges with the peeled garlic clove.
Phase 7
In the gratin dish, spread a layer of potatoes with bacon, place half of the reblochon on top, then more potatoes. Finish with the rest of the reblochon (crust towards the pommes of earth).
Phase 8
Bake for approximately 20 minutes.
Utensils：- Save 30 min by cooking in the AirFryer 30' + QUICKLY in the AirFryer- with 1 Kitchen knives knife- 1 peeler peeler- 1 Set 3 frying pans best frying pans- 1 Oven ovens- 1 Gratin dish oven dishes- 1 cutting board cutting boards- 1 platter-
Total time:
1h15
Preparation:
15 min -
Cooking:
1 hour
Phase 1
Peel the potatoes, cut them into cubes, rinse them well and dry them in a clean cloth.
Phase 2
Heat the oil in a pan, melt the onions.
Phase 3
When the onions are melted, add the potatoes and brown them on all sides.
Phase 4
When they are golden, add the bacon and finish cooking. Blot off excess fat with a sheet of paper towel.
Phase 5
On the other hand, scrape the rind from the reblochon and cut it in two (or quarters).
Phase 6
Preheat the oven to 200°C (thermostat 6-7) and prepare a gratin dish by rubbing the bottom and edges with the peeled garlic clove.
Phase 7
In the gratin dish, spread a layer of potatoes with bacon, place half of the reblochon on top, then more potatoes. Finish with the rest of the reblochon (crust towards the pommes of earth).
Phase 8
Bake for approximately 20 minutes.
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