Tartiflet French

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products that you will need to prepare the French dish Tartiflet.

2. Step 2:

   

   Peel the potatoes, rinse them well under running water to get rid of dirt. Choose tubers of approximately the same size, so the potatoes will be prepared evenly in the future. Cut the smoked bacon into identical cubes (the recipe used the purchased sliced bacon).

3. Step 3:

   

   Cut each potato into circles about 5-7 millimeters thick.

4. Step 4:

   

   Place the circles in a saucepan and fill them with cold water, send them to a high heat and wait for the moment of boiling. Add a little salt, then reduce the heat to medium and cook the potatoes for five minutes.

5. Step 5:

   

   While the potatoes are cooking, prepare the remaining ingredients. Cut the onion in half, and then each half in half rings. Determine the thickness of the half-rings for yourself, I cut it thicker, because I really like it when the pieces of each product are felt and clearly visible in the finished dish.

6. Step 6:

   

   Pour vegetable oil into a frying pan and heat it over high heat. Put the onion in a frying pan and fry for one to two minutes, stirring continuously.

7. Step 7:

   

   Add the bacon to the onion and fry everything together for two or three minutes (until the bacon is browned).

8. Step 8:

   

   The next step is adding chopped garlic to the bacon. Garlic can be cut into thin plates or cubes, or it can be passed through a press. However, if you wish, you can exclude it from the list of ingredients altogether.

9. Step 9:

   

   After five minutes, drain the water from the potatoes (I use a colander for this, very convenient). Leave the hot potatoes to dry for one to two minutes.

10. Step 10:

    

    Pour white wine (dry or semi-dry) into the pan, mix everything.

12. Step 11:

    

    Leave the pan on high heat until the wine boils completely (stir occasionally, otherwise the bacon and onion may burn).

13. Step 12:

    

    In a traditional dish, it is customary to use soft French cheese Reblochon (Reblochon), it is not always possible to find it on the shelves of the store, so you can replace it with Brie or Camembert cheese. Cut the cheese into arbitrary pieces.

14. Step 13:

    

    It remains to assemble the Tartiflet and bake it. Put a layer of boiled potatoes on the bottom of the mold. Previously, you can cover the baking dish with baking paper, I did not do this, since a sufficient amount of fat is formed from bacon and onions during the baking process, which does not allow the dish to burn.

15. Step 14:

    

    Spread half of the bacon in the next layer.

16. Step 15:

    

    Next, lay out 1/2 of the cheese. Pepper as desired.

17. Step 16:

    

    Repeat the layer again. Distribute the remaining potatoes, and then the bacon.

18. Step 17:

    

    Lay out the remains of the cheese and carefully pour all the cream. In some recipes, it is recommended to add milk, and in some neither one nor the other. If you use cream, then keep in mind that the dish will become even fatter and more satisfying. Pepper the Tartiflet to taste.

19. Step 18:

    

    Send the baking dish to the preheated oven. I used the "top-bottom" mode and baked for 30 minutes at a temperature of 200 degrees. You are guided by the capabilities of your oven, it is likely that the temperature and baking time may change.

20. Step 19:

    

    Focus on the formation of a ruddy and beautiful crust on cheese. Our dish is ready, you can serve it to the table!