Rustic Tartiflette using a Arthur Martin
My Gourmet, Digicook
(4.9)
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.
