Recipe
Tartiflette savoyard French potato-cheese gratin
very easy
APPROX. 40 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
3645 kJ / 870 kcal (Per person)
Ingredients
- Carbohydrates67 g
- Sugar10 g
- Fat48 g
- Protein40 g
Allergens
- alcohol
- lactose
Cooking Equipment
Ingredients
- »1 1/5 kg potatoes that remain firm when cooked wash well
- »600 g Reblochon cheese
- »1 tbsp butter
- »3 onions peel, halve and slice the onions
- »200 g bacon cubes
- »1/2 dl dry white wine
- »200 g crème fraîche
- » Salt and pepper Freshly ground
Preparations
Potatos
1. Place the trivet into the DUROMATIC® and just cover with water.
2. Add the potatoes.
3. Cook on setting 2 for 10 minutes.
4. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
5. Once the cooking time is finished, set the DUROMATIC® aside and allow to cool.
6. Open the lid and allow the potatoes to cool. Then peel and cut them into thin slices.
Instructions
1. Fry the bacon cubes in the frying pan without fat. Add the onions and continue to sweat at low heat until they are cooked.
2. Grease the the gratin dish with butter, then add the onions and potatoes and spread evenly. Season with a little salt and pepper.
3. Mix the white wine with the crème fraiche and spread over the potatoes.
4. Halve the Reblochon crosswise or cut into slices, if the cheese should be too soft to halve.
5. Cover the potatoes with the cheese. When the Reblochon is cut in half, place it with the rind upwards onto the potatoes so that the liquid cheese is running into the potato-onions.
6. Bake the dish in the middle rack in the oven at 180°C for about 15 minutes.
Serving
The tartiflette is served directly on the table with salad and a glass of Savoy white wine.
Hint: For this dish, it is best to use smaller firm boiling potatoes with a thin skin so that you do not have to peel them.
Origin
Kuhn Rikon
very easy
APPROX. 40 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
3645 kJ / 870 kcal (Per person)
Ingredients
- Carbohydrates67 g
- Sugar10 g
- Fat48 g
- Protein40 g
Allergens
- alcohol
- lactose
Cooking Equipment
Ingredients
- »1 1/5 kg potatoes that remain firm when cooked wash well
- »600 g Reblochon cheese
- »1 tbsp butter
- »3 onions peel, halve and slice the onions
- »200 g bacon cubes
- »1/2 dl dry white wine
- »200 g crème fraîche
- » Salt and pepper Freshly ground
Preparations
Potatos
1. Place the trivert into the DUROMATIC® Comfort and just cover with water.
2. Add the potatoes.
3. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
4. Open the lid and allow the potatoes to cool. Then peel and cut them into thin slices.
Instructions
1. Fry the bacon cubes in the frying pan without fat. Add the onions and continue to sweat at low heat until they are cooked.
2. Grease the the gratin dish with butter, then add the onions and potatoes and spread evenly. Season with a little salt and pepper.
3. Mix the white wine with the crème fraiche and spread over the potatoes.
4. Halve the Reblochon crosswise or cut into slices, if the cheese should be too soft to halve.
5. Cover the potatoes with the cheese. When the Reblochon is cut in half, place it with the rind upwards onto the potatoes so that the liquid cheese is running into the potato-onions.
6. Bake the dish in the middle rack in the oven at 180°C for about 15 minutes.
Serving
The tartiflette is served directly on the table with salad and a glass of Savoy white wine.
Hint: For this dish, it is best to use smaller firm boiling potatoes with a thin skin so that you do not have to peel them.
Origin
Kuhn Rikon
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