Potato Tarte Flambée Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g potato (s), boiled
- 1 cup sour cream
- 1 dash milk
- 1 large onion (s)
- 150 g bacon cubes
- some butter
- Salt and pepper
- nutmeg
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- First cut the onion in half. Finely dice one half and cut the other half into fine, half rings.
- Put the bacon in a cold pan, set aside about 3 tablespoons beforehand, which will be needed for the topping at the end. Put the pan on medium heat and slowly let out the bacon. When the fat comes out and the bacon is slowly becoming crispy, add the diced onions and cook until everything is lightly browned and crispy. Now take it off the stove to cool down.
- Cut the potatoes into thin slices. In a bowl, stir the sour cream with a little milk until creamy and season well with salt, pepper and nutmeg. Remove 3 tablespoons of this sauce and set aside. Now stir the steamed bacon and onion cubes into the sauce.
- Grease a baking dish with butter and place a layer of potato slices on the bottom. Spread half of the sour cream with bacon on top. Another layer of potatoes follows, then the second half of the sour cream with bacon and a last layer of potato slices. Now spread the reserved cream on top. Finally, distribute the raw bacon cubes and the raw onion rings, just like with a real tarte flambée.
- Bake the casserole at 180 ° C hot air for 15 minutes.
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