Rustic Tartiflette using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.8)
Preparation time
45 min
Total time
50 min
Servings
4
Calories / Serving
444 Cals
Difficulty
Easy
Truffade, the heartwarming dish from the Auvergne region of France, is like a hug in a pot, combining tender potatoes, savory lard, and the melty delight of Cantal cheese. Legend has it that this dish was originally a farmer's meal, designed to fuel long days in the fields – because who could resist the allure of gooey cheese and crispy potatoes? Once you take a bite, you’ll understand why it has stood the test of time, becoming a beloved staple in French cuisine. So grab your fork and get ready for a cheesy adventure that might just make you want to trade your city life for a cozy farmhouse in the mountains!
Ingredients
- 1000 g Potato
- 800 g Water
- 1 Onion
- 200 g Bacon pieces
- 200 g Fresh liquid cream
- 100 g White wine
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 1 Reblochon
Steps
Potato Preparation
- Peel, cut in four, and add 1000 g of potato in the food processor bowl.
- Add 800 g of water in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Drain the content of the food processor bowl in a strainer.
- Setaside the preparation content at a bowl.
Bacon and Onion Sauté
- Wash the food processor bowl.
- Cut in two, and add 1 onion in the food processor bowl.
- Mix chop: 3:00min / 0°C / Speed 5.
- Add 200 g of bacon pieces in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Transfer the content of the food processor bowl in the bowl.
Tartiflette Assembly
- Preheat the oven at 180°C.
- Transfer the content of the bowl in the bowl.
- Add 200 g of fresh liquid cream, 100 g of white wine, 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes in the bowl.
- Mix the content of the bowl in a baking dish.
- Cut the Reblochon in half horizontally.
- Place 1 reblochon on the preparation content.
- Cook in the oven at 180°C.
- Serve Hot.
