Ingredients:
3 large potatoes, peeled and chopped
7 slices of bacon, chopped
1 tablespoon butter
1 large onion, chopped
1/4 cup white wine
2 tablespoons sour cream
1 (220 g) circle of cheese
Reblochon salt and ground black pepper to taste
Cooking:
Tartiflett is a delicious French dish. It is essentially a potato casserole, so if you decide to get acquainted with French cooking, we recommend starting with it.
Bring a large pot of salted water to a boil over high heat. Add potatoes, then reduce heat to medium-low, cover and simmer until cooked, about 20 minutes. Drain and let the steam come out for a minute or two.
Preheat the oven to 220 degrees C. Grease a square baking dish with 20 cm rib oil.
Fry the bacon in a pan over medium heat for 5 minutes. Put the bacon on a plate, drain the fat. Melt the butter in the same pan, add the onion and fry, stirring until the onion is clear, about 5 minutes. Return the bacon to the pan, add wine and simmer until most of the wine has evaporated. Remove from heat.
Put 1/2 of the potatoes in the prepared baking dish, and then spread 1/2 of the bacon mixture onto the potatoes. Spread the rest of the potatoes evenly, then spread the sour cream over it.
Add the remaining half of the bacon. Cut the peel from the Reblochon cheese, cut it into thin slices and lay it out evenly over the casserole.
Bake in a preheated oven until the cheese melts and turns a little brown in color, about 15 minutes. Season to taste with salt and pepper and serve hot.
3 large potatoes, peeled and chopped
7 slices of bacon, chopped
1 tablespoon butter
1 large onion, chopped
1/4 cup white wine
2 tablespoons sour cream
1 (220 g) circle of cheese
Reblochon salt and ground black pepper to taste
Cooking:
Tartiflett is a delicious French dish. It is essentially a potato casserole, so if you decide to get acquainted with French cooking, we recommend starting with it.
Bring a large pot of salted water to a boil over high heat. Add potatoes, then reduce heat to medium-low, cover and simmer until cooked, about 20 minutes. Drain and let the steam come out for a minute or two.
Preheat the oven to 220 degrees C. Grease a square baking dish with 20 cm rib oil.
Fry the bacon in a pan over medium heat for 5 minutes. Put the bacon on a plate, drain the fat. Melt the butter in the same pan, add the onion and fry, stirring until the onion is clear, about 5 minutes. Return the bacon to the pan, add wine and simmer until most of the wine has evaporated. Remove from heat.
Put 1/2 of the potatoes in the prepared baking dish, and then spread 1/2 of the bacon mixture onto the potatoes. Spread the rest of the potatoes evenly, then spread the sour cream over it.
Add the remaining half of the bacon. Cut the peel from the Reblochon cheese, cut it into thin slices and lay it out evenly over the casserole.
Bake in a preheated oven until the cheese melts and turns a little brown in color, about 15 minutes. Season to taste with salt and pepper and serve hot.