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Click here for the full recipe ???? This is what real French potatoes look like! Tartuflettes come from the French Savoie Alps and are basically just lard, onions and reblochon cheese to make them happy. It is not normally available here, you can replace it with camembert, for example. ???????? Ingredients approx. 800 g of half-boiled and then peeled type B potatoes 100 g of pancetta or bacon a piece of butter cloves of garlic 2 medium yellow onions 250-300 g of strong cheese with mold (reblochon, hermadur or camembert) 200 g of heavy sour cream or créme fraîche salt freshly ground pepper fresh herbs k serving (marjoram or chives) ???????? Procedure Cook the potatoes in their skin beforehand (only 15 minutes) and peel them after cooling. Cut the onion into half rings, the garlic clove into thin slices and the bacon or pancetta into cubes. Fry the bacon in a little butter. Add the onion to the pan and lightly sauté over low heat. Cut the potatoes into 3-5mm thick rounds and add to the pan. Preheat the oven to 200°C and don't forget to stir the pan. Prepare the cheese – the original recipe includes reblochon, but you can replace it with romadur or camembert. Cut it into thicker slices. Now it's time to add the chopped garlic to the pan. Pour in a glass of white wine and let the alcohol boil off. Grease the baking dish and start laying the layers: first the potato rounds, lightly salt and pepper them, then pour in the whole onion-bacon mixture, make another layer of cheese and in the next layer lay the potatoes again, salt and pepper them. Whisk the crème fraîche in a pan that is still warm. Pour over the potatoes and cover the last layer with more cheese. Bake for 35-40 minutes. The cheese forms a beautiful golden layer. You can dust the baked potatoes with chopped herbs. Follow me on Instagram ???? / menuodkoko