Tartiflette "The Overloaded Potato"

Von Chef Jean-Pierre · 60 Min.

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Zubereitung

1. Preheat the oven to 375°F (190°C).
2. Peel and slice the potatoes. Put them in cold water, bring to a boil and parboil until just tender. Drain and set aside.
3. Heat olive oil in a pan over medium heat, add the bacon and cook a few minutes until the fat renders. Add the onion and sauté until caramelized.
4. Deglaze the pan with the wine and let it reduce. Stir in the sour cream, then season with salt and pepper.
5. Rub a pie dish with the garlic clove, then spread a thin layer of butter over it.
6. Layer half the parboiled potatoes in the dish, top with half the bacon and onion mixture, then add the remaining potatoes and the rest of the onion mixture.
7. Slice the Brie and arrange it on top. Bake 25-45 minutes, until the cheese is melted and bubbling.
8. Let cool slightly before serving.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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KnoblauchZwiebelKartoffelSaure SahneSpeckBrie