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This French cheese and potato casserole is called tartiflette in France: potatoes combined with fried onions and bacon, smothered with delicious French cheese, and baked to golden deliciousness! All you need is a green salad on the side. DIRECTIONS Make a white sauce with butter, flour and milk.
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Alright, don’t linger, let’s approach this potato-cheese chateau formula with 10 materials which are definitely easy to obtain, and we have to process them at the very least through 4 actions. You should shell out a while on this, so the resulting food could be perfect.
Composition Potato-Cheese Chateau:
- Give 4 - medium size potatoes
- Provide 100 g Cheese grated cheese(any)
- Provide 3 - fresh tomatoes
- Make ready 1 banana
- You need - Oil
- Get 1 onion
- Get 1 pinch white pepper
- You need of Salt (optional)
- Make ready - For dressing
- You need - Few leaves of mint (optional)
Add salt and pepper to taste. Tie the ends of the cheesecloth together to create a draining sack, and hang on a wooden spoon suspended over a large bowl or sink. In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Pour milk over all; cover and cook until milk is absorbed.
Potato-Cheese Chateau process:
- Wash potatoes properly. - Slice them in circular shape and fry till they become dry and crunchy.
- Place a frying pan on the stove and add 100g grated cheese. Allow to fry for a less than a minute then add fried potatatoes and a pinch of white pepper then stir. Allow to fry for another one minute then carefully place on a plate to form a mount shape.
- Place a frying pan on the fire, add a spoonful of oil, slice your onion in any desired shape then fry.
- Add the fried onion to the fried potatoes and dress it with sliced tomamtoes and bananas.
Sprinkle with cheese; stir until melted. In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. You can vary these ingredients to suit your taste or use what you have on hand.
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