Cooking time50 min
Very tasty potato dish hails from the Savoie region. Delicate with an incredibly rich and rich taste of French Tartiflette will perfectly satisfy your hunger and will saturate . Potato gratin with Reblochon cheese and bacon goes well with fresh salads or vegetables.
The recipe I used a glass rectangular shape in size 20cm* 16cm* 5cm. and a depth Of the specified number of components I did 2 layers of potatoes, bacon and cheese. Serve the Tartiflette with a recommended glass of white wine. You can offer a Cup of hot tea, it will help to neutralize the feeling of heaviness after eating. Bon appétit!
Prepare all the necessary products that will be needed to prepare a French dish Tartiflette.
Potato peel, wash well under running water to get rid of dirt. Choose tubers of approximately the same size so the potatoes will continue to prepared evenly. Smoked bacon cut into equal cubes(the recipe used purchase sliced bacon).
Each potato is cut into slices thickness of about 5 - 7 millimeters.
Place the slices in a saucepan and cover them with cold water, send it on a high heat and wait until the moment of boiling. Lightly season with salt, then turn down the fire to medium and cook the potatoes for five minutes.
At the time, while cooking the potatoes, prepare the other ingredients. Cut onion in half and then each half in half rings. The thickness of semirings define for themselves, I sliced thicker, because I love when in the finished dish of pieces of each product are also clearly visible.
In a pan pour vegetable oil and heat it over high heat. Send the onion to the pan and sautu00e9 for one to two minutes, stirring constantly.
Add the onions to bacon and saute all together for two or three minutes(until the bacon is browned).
The next step is to add minced garlic to the bacon. Garlic can be cut into thin slices or cubes, and you can skip through the press. However, you can exclude it from the list of ingredients at all.
After five minutes drain the potatoes from the water (I use a colander for this, very convenient). Leave the hot potato to dry for one to two minutes.
Pour into the pan with white wine(dry or semi-dry), and stir.
Leave the pan on high heat until boiling wine(stir occasionally, otherwise the bacon with the onions can burn).
Traditional dish made use of soft French cheese Reblochon (Reblochon), find it on the shelves of the store is not always possible, so you can substitute brie or Camembert. Grate the cheese into arbitrary pieces.
Left to collect Tartiflette and bake it. On the bottom of the form put a layer of boiled potatoes. Pre-baking dish you can cover the baking paper, I didn't do it because of the bacon with the onions in the baking process is formed, the amount of fat, which does not allow the dish to burn.
The next layer, spread half of the bacon.
Next, lay out 1/2 of the cheese. Pepper to desire.
Repeat the layer again. Distribute any excess of potatoes, then bacon.
Put the leftover cheese and carefully pour in the cream. Some recipes recommend adding milk, and some neither the one nor the other. If you use cream, keep in mind that the dish will be even fatter and better fed. Tartiflette pepper to taste.
Send the baking dish in a pre-heated oven. I used the mode "top-bottom" and baked 30 minutes at 200 degrees. You focus on the capabilities of your oven, it is likely that the temperature and time of baking may vary.
Focus on education of browned and beautiful crust on the cheese. Our dish is ready, you can bring to the table!