Moien allersaits, ech hun lo naierdengs eraus wei een d'Tartiflette gutt hikritt. Dofir schnell opschraiwen eier ech et vergiessen. :-)
Op Englesch, natiiiirlech:
Ingredients
- 1kg of potatoes
- 3 medium onions
- 4 cloves of garlic
- butter
- 100g of bacon
- salt, pepper
- 1 Reblochon cheese (500g)
- 100ml of cream
Instructions
- Peel the potatoes.
- Peel and chop the onions.
- Peel and chop the garlic into little pieces.
- Boil the potatoes until tender (around 30-40 minutes).
- In parallel, heat the butter in a saucepan and brown (French: rissoler) the onions, bacon and garlic. Add salt and pepper. Reduce the heat to medium low, and cook until the onions become lightly caramelized - you'll smell it. Don't forget to stir every couple of minutes or the onions will start to stick to the saucepan. This should take about half an hour. When (lightly) caramelized, stop the heat and let it cool.
- When the potatoes are ready, drain the water and let them cool. This should take another 15 minutes.
- Now that the potatoes have cooled down, cut them into 3 to 4 slices (in the long direction).
- Now for the assembly
- put a layer of potato slices on the bottom of the form. Salt a little bit.
- put half of the onion mixture over the potatoes
- cut the Reblochon into slices and evenly distribute half of those slices onto the potato and onion layer in the form.
- repeat from a to c.
- Evenly pour the cream over the second layer.
- Put the form into the oven, and cook at 200 degrees for 20 to 30 minutes.
- After it's finished, let it cool for a little while.
- Bon appétit!
Some notes
- I find that cooking the onions until they start to caramelize adds a lot of flavor. Don't skip this!
- Using cream is also important. I once used milk instead because I didn't have cream and it just wasn't the same.
