In these dark times, we need soul food. As a Berliner and European I think tonight about the endgame of this war. Bottom-line it is time to open the best bottles I have. Ukraine is 2h away from Berlin by plane. AND this guy in Moscow is clearly mad.
Here we have Tartiflette with a twist. On social media I came across „Savoury Cooking", a website for soul food-recipes with a twist. Fair to say sometimes quite wild&hilarious, on the other hand some techniques are interesting.
Ingredients
6 big waxy potatoes
1 Reblochon cheese (250-400g)
3-4 shallots
200ml heavy cream (32%)
100ml dry white wine
1 clove garlic
50g butter
100g bacon cubes
oil
Prerparation
\
- Pre-heat oven to 200 C or 400 F. Cut the potatoes with a sharp knive in slices. Be careful that you don’t cut all the way through. Use 2 wooden spoons as a help.
2.Cut the shallots in halve and arrange in an oven-proven form or skillet with the potatoes.
3. Cook the bacon cubes in butter until crisp. Use the butter and drizzle over the potatoes. The bacon cubes for later. Also add a little bit oil to the shallots. Then put the skillet in the oven.
- Regularly drizzle the potatoes with butter which is in the form.
5. After around 50-60min add a splash of white wine, sliced garlic, crisp bacon cubes, heavy cream and add chunks of Reblochon cheese on top of the potatoes.
6. Put for another 20-30min in the oven. I adjusted the oven to 220 C, as I have an old oven. Then serve with a crisp salad and pickles. What an elegant version of Tartiflette. ENJOY
