Recipe detail

Pork Cheese and potato bake

13. 8. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: French

Program steps

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1
Hot air
100 %
probe icon Termination by core probe temperature
probe icon65 °C
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

insert the potatoes in

2
Steaming
time icon Termination by time
time icon 00:20 hh:mm
probe icon 65 °C
ventilator icon 50 %
ventilator icon 

take out the potatoes insert the baking dish in

3
Golden touch
probe icon 180 °C
ventilator icon 100 %
4
Golden touch
probe icon 220 °C
ventilator icon 100 %

Ingredients - number of portions - 8

Name Value Unit
potatoes (maris piper or king edward) 1.5 kg
butter soft 60 g
onion 1 pcs
smoked bacon 250 g
dry white wine 150 ml
double cream 220 ml
garlic cloves, finely chopped 1 pcs
reblochon cheese 400 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 762.6 kJ
Carbohydrate 86.9 g
Fat 36.8 g
Protein 22.4 g
Water 0 g

Directions

1. Set the oven on dry heat at 260°C
2. Submerge the potatoes in water and insert the core probe
in the water, set to 65°C
3. When the water reaches the desired temperature, set the oven
on steam at 65°C and cook for 20 minutes
4. Drain the potatoes and leave outside on a perforated dish
for 15–20 minutes so they can let off steam
5. Sauté the bacon in half the butter and chuck in the halved and mandolin sliced onions
to soften at a later stage. Pour in the wine and allow to boil
on high heat until the alcohol evaporates
6. Lower the heat and reduce to a very thick texture
7. Remove from the heat and stir in the cream
8. Sauté the potatoes to a golden hue in the remaining butter,
adding the whole garlic clove and removing it once it softens
9. Cut the cheese in half, horizontally
10. Set the oven on dry heat at 180°C, using Golden Touch function
11. Cover the base of an ovenproof dish with half the potatoes,
layering half the onion and bacon mixture over them. Top with
one of the cheese halves
12. Repeat the process with a layer of the remaining potatoes,
the remaining half of the onion and bacon mixture
and the other half of the reblochon on top
13. Bake for 10 minutes and crank up the heat to 220°C for a few
more minutes until the cheese gains a golden, crispy finish
14. Portion and serve

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full

Enameled GN container

Enameled GN container