Whilst in Adelaide with the book tour classes...(you didnt know about them? Where have you been hiding?), I found out about a taste sensation you would have thought I would know about…not sure who it was that flagged it with me (are you out there??) but as soon as I heard about the combo, that was it…had to try it…
Could be labelled Potato Gratin on Crack I guess…totally amazing, totally easy, and totally French decadence! I would serve this as a side, or with a beautiful green salad as a fantastic lunch. All stories about Tartiflette lead to great bacon, and great cheese. If you have those, this is a breeze....don't be tempted to go cheap on either... It is very rich and you need the bonus of the best you can afford!
I think I would do this as individual serves next time for best presentation...and easier to keep some left overs as well! Enjoy!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 600 - 1000 Grams red skinned potatoes, thickly sliced, skin on
- Water for steaming
- 1 brown onion, cut into pieces
- 30 Grams Butter BUY
- 40 Grams white wine
- Pink Salt Flakes Sea salt to taste BUY
- 150 Grams speck cut into lardons
- 250 Grams camembert or brie cheese, ripe
Place prepared potatoes into Varoma dish and tray and water into Thermomix bowl. Steam 25 min/Varoma/speed 3.
Remove potatoes and cool slightly. Drain water from bowl.
Place onion, butter, wine and salt into Thermomix bowl. Chop 4 sec/speed 5. Saute 8 min/Varoma/speed 1.
Meanwhile preheat your oven to as hot as you can get it. Around 220ºC if possible. (Not a grill, an oven function.)
Butter a large pie dish, casserole dish or several individual ramekin dishes.
Now, for the hard part….Lay potatoes, lardons, sauteed onions, in prepared dish. Cut the cheese into pieces and dot the surface of everything else. Bake until golden and fragrant…about 20-25 minutes.
If you had a whole rinded cheese (Reblochon is authentic) and your dish was the right size, you could just put the whole cheese on top and bake it as is…can you imagine?? (I can…and so I restricted myself to less cheese…and the dot method…to preserve my hips for another day!)
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