Potatoes with cheese and bacon (Tartiflette, French specialty :)
This specialty is prepared by the French on cold days. It is quite high in calories and the special cheese used in it is melting and has a strong smell and is called reblochon fermier. I did not have that cheese in the fridge at the moment but I put raclette cheese that has the same strong smell and melts :) So the thing is in this specialty that it has a stronger smell of cheese the better tartiflette, of course it must melt :). It's cold so if you like try it: it's quick and easy to store :)
Preparation steps
- Peel a potato and put it whole (here they call it the English way of cooking) to cook.
- Rape as desired.
- Cook for 15m, be careful not to overcook.
- Use a knife to try if it is cooked.
- Remove the potatoes, drain the water.
- Do not sprinkle it with cold water.
- Set that aside.
- In a separate bowl, put a little oil and cut the onion into rings.
- Saute the onion so that it softens a little so that it does not turn brown.
- Add the bacon to simmer for a few minutes.
- Remove from the stove.
- Cut the potatoes into halves (in half).
- Take a baking tray and grease it with butter.
- Put half a potato on the bottom.
- Put half of the onion and bacon mixture on the potatoes.
- Then put the rest of the potatoes on it.
- Put the rest of the mixture on the potatoes.
- By that put Crème_fraîche to part or smear it to it.
- Put cheese on it.
- And add wine.
- Place in a well-heated 250 ° oven to bake.
- From about 15 minutes until it turns yellow (to melt the cheese).
- Take out and serve immediately.
- I serve it with lettuce.
- Pleasant!
Serving
I know that not everyone can find reblochon fermier cheese, you try any cheese that melts and has a very strong smell. So you will enjoy this French specialty :)
