Recipes
·

Tartiflet with bacon

shutterstock358765331

Ingredients for 2 people

  • 6 medium potatoes (about 1¼ kg), peeled
  • butter for spread
  • 200 gr. bacon, cut into sticks
  • 1 chopped onion
  • 2 cloves chopped garlic
  • 1/3 cup white dry wine
  • 1 1/4 cups whipping cream
  • 2 teaspoons leafed thyme
  • 1½ φλ. (Approximately 150 gr.) Gruyere (or kefalograviera)
  • salt
  • pepper

Implementation

  1. Put the potatoes in a saucepan, cover with cold water, add salt and bring to a boil.
  2. Continue cooking for 15 minutes and drain. Leave them to cool a bit and cut them into slices about 1 cm thick.
  3. Meanwhile, preheat the oven to 180 ° C and butter a fireproof pan with a capacity of about 2 liters.
  4. Put the bacon with the onion in a non-stick pan over medium heat and leave them until golden brown and the bacon is crispy, for about 7 minutes.
  5. Stir in the garlic for 1 minute and pour over the wine mixture.
  6. Let it simmer for 1 minute and evaporate a little and then mix in the cream, thyme, salt and pepper.
  7. Spread the half potatoes in a layer in the prepared pan, put half of the bacon mixture on top and ½ tbsp. grated cheese.
  8. Then, spread the remaining potatoes, the rest of the bacon mixture on top and finish with the rest of the cheese.
  9. Cover the pan with foil and bake the truffle for 25 minutes. Uncover it and continue baking for another 15-20 minutes, until golden brown.