Tartiflette using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, tartiflette! This sumptuous dish hails from the mountainous regions of France, where the air is crisp and the cheese is rich. Picture this: creamy potatoes, crispy bacon, and a generous layer of Reblochon cheese melting like a warm hug on a chilly day. Originating from the Savoy region, this dish was once a humble farmer's meal, designed to use up leftover potatoes and cheese. But once you taste it, you'll realize that 'humble' is an understatement! Fun fact: in the 1980s, tartiflette was 'invented' as a marketing strategy to promote Reblochon cheese, proving that sometimes, culinary genius comes from clever marketing. So gather your friends, pour a glass of white wine, and prepare to indulge in this cozy French classic that warms the heart and fills the belly!
Ingredients
- 1000 g Potato
- 1000 g Water
- 7 g Salt
- 200 g Onion
- 150 g Bacon pieces
- 100 g White wine
- 200 g Whole liquid fresh cream
- 1 g Pepper
- 1 g Nutmeg gourd
- 200 g Reblochon
Steps
Potato & Onion Base
- Add 1000 g of potato, 1000 g of water, 5 g of salt 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 in a bowl.
- Rinse the food processor bowl.
- Add 200 g of onion in the food processor bowl.
- Mix chop: 5:00min / 0°C / Speed 5.
- Add 150 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.
- Setaside the preparation content at the bowl.
Creamy Sauce
- Rinse the food processor bowl.
- Add 100 g of white wine, 200 g of whole liquid fresh cream, 2 g of salt, 1 g of pepper, 1 g of nutmeg gourd in the food processor bowl.
- Mix manual: 5:00min / 90°C / Speed 2.
- Transfer the content of the food processor bowl in the bowl.
- Setaside the preparation content in the bowl.
Assembly
- Preheat the oven at 200°C.
- In a baking dish, layer half of the cooked Potatoes.
- Add half of the Bacon Pieces and Onions mixture.
- Pour half of the Creamy Sauce over the Potatoes and Bacon.
- Repeat layers with remaining Potatoes, Bacon, and Creamy Sauce.
- Sliced, and add 200 g of reblochon on the preparation content.
- Cook in the oven at 200°C during 20min.
- Bake for 20-25 minutes, or until the Reblochon is melted, bubbly, and lightly browned.
- Serve Hot.
