Tartiflet with bacon

Tartiflet with bacon

Category: Meat dishes

Ingredients
Potatoes	480 gr.
Rebshlon cheese	220 gr.
Bacon	12 very thin slices
Low-fat cream	12 Art. spoons
Garlic	1 \ 2 cloves
Chopped parsley	2 tbsp. spoons
Nutmeg	2 pinches
Salt pepper	taste

Cooking method

• Grind the reblochon cheese (took regular cheese))) to such a size that they can be laid out in cups
• Stir in cream with garlic and chopped parsley, nutmeg, salt and pepper
• Fill cups (any small tins like yoghurt cups) with a mixture of potatoes (finely chopped and raw), bacon, cheese and cream.
• Cover with lids (foil or cling film) and cook in a double boiler for 50 minutes.
• The photo shows a tartiflette in cups. And next to it are turkey legs under a "fur coat" of adjika, also cooked in the form in a double boiler
• The recipe is for 6 small cups. But I did not understand where 0.5 kg of potatoes would fit there. I did everything by eye. But it was VERY tasty. Recommend. Again, you can then lay out beautifully in portions.
• And this is how it was prepared
• 

Soup with beans, bacon and pickles (TATbRHA)

Spetzle with bacon and mushrooms (Trishka)

I made this dish yesterday. Only instead of bacon I took Hungarian bacon - spicy and fragrant, so I didn't add nutmeg, I still wouldn't feel it.
Well this is super! I liked the dish very much! (who called him that?)
The husband said that he VERY loves SUCH potatoes. He told me to do it more often!

By the way, the recipe is very flexible. In my opinion, replacing the bacon will give very different results. For example, spicy bacon - a different taste and smell, but you can salami, you can sausage like Krakow ... Or, the idea arose - with fish. Salmon will fit very well there, only exclude parsley.

Please accept "thank you"!

PS: It must be done in small portioned containers! The larger the container, the longer it takes to steam.

[Frost]

Frost
I'm very glad that you liked it! yes, I also decided that this recipe can be improvised.
And it was named so by French chefs (specifically Fred Guillant) who wrote a book of recipes for this steamer.
if possible, I will advertise here one more recipe "Pork medallions with curry sauce, apple and celery" This is a recipe in general from haute cuisine. It is located right there, in the STEAMER.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=101778.0

Zhanik, I will definitely try!