Sicilian Rice Timbale - Untested

https://www.saveur.com/article/Recipes/Sicilian-Rice-Timbale/

serves 4-6

2 cups arborio rice

Salt

2½ cups grated pecorino romano

½ lb ziti or penne rigate

2 cups warm Sicilian Tomato-Meat Sauce or other tomato sauce

½ cup fresh shelled or frozen peas

½ cup bread crumbs

Freshly ground black pepper

3 eggs

1. Cook rice in a large pot of boiling salted water until al dente, about 15 minutes. Drain, refresh in cold water, then transfer to a large bowl. Allow rice to cool completely, then stir in 2 of the eggs and 1 cup of pecorino romano. Cover with a dish towel and set aside in refrigerator for at least 6 hours.
2. Preheat oven to 400°. Cook pasta in a large pot of boiling salted water until not quite tender, about 8 minutes. Drain, transfer to a large bowl, and toss with 1 cup of the tomato sauce. (It is important that sauce be thick or pasta mixture will be too watery and tumala will fall apart when unmolded.) Add peas and 1⁄2 cup of the cheese, then mix gently with a wooden spoon and set aside to cool.
3. To assemble the tumala, coat a well-oiled 2-quart 8" ovenproof bowl with bread crumbs. Moisten hands so that rice and pasta won't stick to them. Completely line bowl with rice, forming an even rice wall about 1⁄2" thick. Gently pack pasta into bowl, then top with remaining rice, pressing it firmly in place. Lightly beat remaining egg, then brush over top of tumala.
4. Bake until tumala is golden, about 1 hour. Allow to cool for 10 minutes, then loosen sides with a knife. Turn out onto a large platter. (If necessary, tap bottom of bowl to loosen.) Slice into wedges at the table and serve topped with additional sauce, grated cheese, and pepper.

White cake - PUBLISHED

https://lamouffettegourmande.blogspot.com/2011/02/home-made-chocolate-cake-store-bought.html

1 - I was curious to try the above chocolate cake recipe with different flavors, given how excited people get when they eat it - the comments are always about how moist it is. And I daresay I was successful. I am curious to try it on the second day, but it was super fresh when I served it yesterday (I even had to put the cakes in the refrigerator to get them to cool enough to put the frosting on, which was the Whipped Cream Icing, a good pairing. This should be a good base for all sorts of different flavors. I wonder if I could have one recipe where I can just indicate variations.

2 - Reducing the sugar a bit was good, and paired with a sweet icing like the whipped cream icing is also good. Reducing the temperature really helped preventing the high dome, too.

2 3⁄4 2/3 cups flour

2 cups 1 2/3 cups (350g) sugar

2 tsps baking soda

1 tsp baking powder

1⁄2 tsp salt

2 large eggs

2 Tbsps vanilla

2 cups cream (any liquid will do but I like the richness)

1⁄2 cup vegetable oil

2 tsps white vinegar

1. Set oven to 350 325°F.
2. Generously grease two 8 inch cake rounds. The batter does tend to stick, so you may elect to cut out some parchment paper circles to lay at the bottom of your pan (grease the pan first, lay the parchment paper over the surface and press to make it stick - this will prevent batter from leaking under the parchment paper. Then grease the surface of the parchment paper).
3. In a large mixing bowl combine the flour with the sugar, baking soda, baking powder and salt.
4. Add in eggs, vanilla, cream oil and vinegar; mix until blended and smooth. Remember, the batter will be thin. Ta-da, all in one bowl!
5. Pour into prepared baking pans.
6. Bake for about 35 to 40 minutes or until cake tests done.
7. Cool completely before frosting.

Timbale of rice and sausage - Testing

https://www.foodnetwork.com/recipes/food-network-kitchen/sausage-and-rice-timbale-recipe-1973483

1 -  This was very successful. The cooking time was double than suggested, but otherwise I made it as recommended and it worked a treat. I would like to try flavored broth to cook the rice next time. Oh, and the extra quarter lb of meat worked a treat.

5 cups water, salted (or broth?)

2½ cups arborio rice

1+2+1 Tbsps. butter

1 medium onion (6oz/170gr) chopped

3/4 1 pound Italian pork sausage (preferably luganega), casings removed

½ cup (25gr) fresh basil leaves

2 cloves garlic, minced

¼ cup tomato paste

3 cups chicken broth

3 to 4 Tbsps. breadcrumbs

4 large eggs

1¼ cups grated pecorino romano cheese (about 3 ounces)

2 oz deli-sliced provolone cheese or Gruyere

1. Bring a large pot of salted water to a boil. Add the rice and 1 Tbsp of butter, reduce the heat and simmer very slowly for about 20 minutes or until the rice is tender. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.
2. Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
3. Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.
4. Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 40 minutes. Transfer to a rack and let cool, 5 minutes.
5. Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

Timballo di Maccheroni alla Nonnina (Grandma's Macaroni Timbale) - Untested

https://www.jamesbeard.org/recipes/timballo-di-maccheroni-alla-nonnina-grandmas-macaroni-timbale#

The Italian timballo, or timpano, traces its roots to the Arabic word for a musical percussion instrument. Accordingly, these names are used for dishes cooked in round vessels resembling a drum. Callen’s version is one that her grandmother always made for her birthday. This timballo can be made in one 10-inch cake pan, or 8 individual 1-cup ramekins or soufflé dishes.

Tiny Meatballs:

• 1/2 pound mixture of ground veal, beef, and pork
• 1 teaspoon minced fresh parsley
• 1 teaspoon chopped fresh sage, or 1/4 teaspoon dry, crumbled
• Salt and pepper to taste
• 1 teaspoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons Marsala wine

Timballo:

• Butter for the pan, as needed
• 2 to 3 tablespoons unflavored bread crumbs
• 4 cups Bolognese sauce
• 1 16-ounce can tomato purée (not paste)
• 1 1/2 pounds tubular short pasta, preferably penne
• 2 eggs, lightly beaten
• 1 1/2 cup freshly grated Parmesan or Grana Padano cheese
• 1 pound mozzarella, shredded
• 5 thin slices prosciutto, shredded
• 1 cup cooked mushrooms, sliced (optional)
• 1 batch tiny meatballs (above)
• 3 hard-boiled eggs, sliced in rounds

1. To prepare the meatballs, in a mixing bowl combine the ground meat, herbs, salt, pepper, and Marsala. With wet hands, shape the meat into tiny meatballs, the size of a chickpea. Set aside.
2. Heat a medium-sized (10-inch) pan over medium-high heat. Add the oil and the butter, and heat until melted and hot. Add the meatballs and sauté until they are brown, 5 to 8 minutes. Drain them on paper towels. The meatballs can be made one day in advance up to this point.
3. Preheat the oven to 375ºF. Generously butter a 10-inch cake pan. Dust it with bread crumbs, and set the pan aside.
4. Add the tomato purée to the Bolognese sauce, bring to a boil, and simmer for 15 minutes until slightly reduced.
5. At the same time, put a pot of salted water on the stove over high heat to cook the pasta. When the water is boiling, cook the pasta according to the instructions on the package. Cook the pasta al dente, being careful not to overcook it. Drain well. Return the pasta to the pot in which it cooked, add the eggs, and quickly mix well. Add 3 to 4 ladles of the Bolognese sauce, mix again, and add 1/2 cup grated cheese. Mix thoroughly.
6. In the prepared pan place one thin layer of the pasta. Sprinkle the pasta with 2 tablespoons of the grated cheese, scatter 1/3 of the mozzarella over, 1/3 of the prosciutto, 1/3 of the mushrooms, if used, 1/3 of the meatballs, and one of the sliced eggs. Pour 1 or 2 ladles of the sauce over the top of this and repeat the layering until all the ingredients are used, finishing with a layer of pasta, the remaining sauce, and the grated cheese. Lightly dust the last layer with bread crumbs, dot with butter, and bake 40 to 45 minutes until the top is slightly crusty. Cool for 15 minutes. Loosen the sides of the pan with a knife or a spatula and unmold. Sprinkle with grated cheese and serve.

Yield

8 servings

Tucci's Beef Ragù - Untested

https://thehappyfoodie.co.uk/recipes/stanley-tucci-beef-ragu/ 

Stanley writes: "It calls for spareribs and stewing beef in this recipe, but different cuts of meat may be added depending on what is on hand – pork chops, sausage, pig’s feet. It is delicious with polpette (meatballs), which may be added to the sauce during the last half hour of cooking."

50ml olive oil

500g stewing beef, trimmed of fat, rinsed, patted dry, and cut into medium size pieces (and/or pork chops, sausage, pig’s feet)

500g country-style spareribs, trimmed of fat, cut in half, rinsed, and patted dry

115g onions, roughly chopped

3 garlic cloves, roughly chopped

125ml dry red wine

175g tomato purée (paste?)

375ml warm water, plus more as needed

5 x 400g cans of whole plum tomatoes, passed through a food mill or puréed in the blender

3 fresh basil leaves

1 tbsp fresh oregano leaves, chopped, or 1 teaspoon dried

1. Warm the olive oil in a stew pot set over a medium-high heat. Sear the stewing beef until brown on all sides, about 10 minutes. Remove from the pot and set aside in a bowl. Add the spareribs to the pot and sear until they are brown on all sides, about 10 minutes. Remove the ribs and set aside in the bowl with the stewing beef. (If your pot is big enough to hold all the meat in a single layer, it may be cooked at the same time.)
2. Stir the onions and garlic into the pot. Reduce the heat to low and cook until the onions begin to soften and lose their shape, about 5 minutes. Stir in the wine, scraping the bottom of the pot clean. Add the tomato purée. Pour 125ml of the warm water into the tin to loosen any residual paste and then pour the water into the pot. Cook to warm the paste through, about 2 minutes. Add the tomatoes, along with the remaining 250ml of warm water. Stir in the basil and oregano. Cover with the lid slightly askew and simmer to sweeten the tomatoes, about 30 minutes.
3. Return the meat to the pot along with any juices that have accumulated in the bowl. Cover with the lid slightly askew and simmer, stirring frequently, until the meat is very tender and the tomatoes are cooked, about 2 hours. Warm water may be added to the sauce, in 125ml portions, if the sauce becomes too thick. (If you have made meatballs, they may be added during the last half hour of cooking. The meatballs will soften and absorb some of the sauce.)

Timpano - Untested

https://cooking.nytimes.com/recipes/12799-timpano-alla-big-night

I am crazy excited to have found this. I am a huge fan of the movie Big Night with Stanley Tucci and Isabelle Rossellini. Good friends cooked an amazing meal that got me on a literal food high to prepare me to show me this film. Thank you Sean and Jenn!

Here are other variations:

https://johnrieber.com/2021/02/01/a-timpano-recipe-stanley-tucci-and-tony-shaloubs-pasta-pie-heres-the-timpano-recipe-from-the-big-night-film-its-dinner-and-a-movie/

https://www.lacucinaitaliana.com/italian-food/italian-dishes/big-night-timballo-di-maccheroni-recipe

https://food52.com/blog/8865-how-to-make-a-timpano-big-night-style

https://www.finedininglovers.com/article/how-to-make-timpano-from-tuccis-big-night

https://twocrumbsup.co/big-night/

FOR THE DOUGH

4 cups all-purpose flour, more for dusting

4 large eggs

1 tsp salt

3 Tbsps. olive oil, more for greasing pan

Butter

FOR THE FILLING

4 cups ¼" by ½" Genoa salami pieces, cut ¼" thick

4 cups sharp provolone or Gruyere cheese chunks, about ¼ by ½"

12 hard-boiled eggs, shelled and quartered lengthwise, each quarter cut in half

4 cups small meatballs

7½ cups Tucci ragù sauce, meat removed and reserved for another use

3 pounds ziti, cooked very al dente (about half the time recommended on the package) and drained

2 Tbsps. olive oil

1 cup finely grated pecorino Romano

6 large eggs, beaten

1. Prepare the dough: Place flour, eggs, salt and olive oil in the bowl of a stand mixer fitted with a dough hook. (A large-capacity food processor may also be used.) Add 3 tablespoons water and process. Add more water, 1 tablespoon at a time, until mixture comes together and forms a ball. Turn dough out onto a lightly floured work surface and knead to make sure it is well mixed, about 10 minutes. Set aside to rest for 5 minutes. (The dough may be made in advance and refrigerated overnight; return to room temperature before rolling out.)
2. Flatten dough on a lightly floured work surface. Dust top with flour and roll it out, dusting with flour and flipping the dough over from time to time, until it is about 1/16-inch thick and is the desired diameter. (To calculate the diameter for the dough round, add the diameter of the bottom of a heavy 6-quart baking pan, the diameter of the top of the pan and twice the height of the pan.) Grease the baking pan generously with butter and olive oil. Fold dough in half and then in half again, to form a triangle, and place in pan. Open dough and arrange it in the pan, gently pressing it against the bottom and the sides, draping extra dough over the sides. Set aside.
3. Prepare the filling: Heat oven to 350 degrees. Have salami, provolone, hard-cooked eggs, meatballs and ragù sauce at room temperature. Stir ½ cup water into sauce to thin it. Toss pasta with olive oil and allow to cool slightly before tossing with 2 cups sauce. Distribute 4 generous cups of pasta on bottom of timpano. Top with 1 cup salami, 1 cup provolone, 3 eggs, 1 cup meatballs and ⅓ cup Romano cheese. Pour 2 cups sauce over ingredients. Repeat process to create additional layers until filling comes within 1 inch of the top of the pan, ending with 2 cups sauce. Pour beaten eggs over the filling. Fold pasta dough over filling to seal completely. Trim away and discard any double layers of dough. Make sure timpano is tightly sealed. If you notice any small openings cut a piece of trimmed dough to fit over opening. Use a small amount of water to moisten these scraps of dough to ensure that a tight seal has been made.
4. Bake until lightly browned, about 1 hour. Cover with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown (and reaches an internal temperature of 120 degrees), about 30 minutes. Remove from oven and allow to rest for 30 or more minutes to allow timpano to cool and contract before attempting to remove from pan. The baked timpano should not adhere to the pan. To test, gently shake pan to the left and then to the right. It should slightly spin in the pan. If any part is still attached, carefully detach with a knife.
5. To remove timpano from pan, place a baking sheet or thin cutting board that covers the entire diameter on the pan on top of the timpano. Grasp the baking sheet or cutting board and the rim of the pan firmly and invert timpano. Remove pan and allow timpano to cool for 30 minutes. Using a long, sharp knife, cut a circle about 3 inches in diameter in the center of the timpano, making sure to cut all the way through to the bottom. Then slice timpano as you would a pie into individual portions, leaving the center circle as a support for the remaining pieces. The cut pieces should hold together, revealing built-up layers of great stuff.

TIP

You may assemble the timpano in the pan it will be baked in and freeze it. It will take three days to fully defrost in the refrigerator before it can be baked as directed.

Chocolate Cream Cheese Icing - Test 1

https://sallysbakingaddiction.com/chocolate-cream-cheese-frosting/

https://lamouffettegourmande.blogspot.com/2011/02/frosting-to-improve-hips.html 

1 - I made this for my birthday cake. I generally avoid cream cheese, I think because I have a bias against it as 'trashy' food. I don't know why. It's silly. Especially because in this recipe it adds a tanginess and a lightness that is very pleasing. I made it for my birthday cake this year (2023). I combined my old recipe with a cream cheese-based recipe.

2 - Made it for another birthday cake with the same cake recipe. Here, cream cheese is sold in 8oz packs. I only bought one not realizing that the recipe required 12oz. I thought I'd try to use the 8oz and balance it out by increasing the butter by the missing 4oz of cream cheese. It seems to be just as good. I'm sort of miffed at the original recipe that it would require more than a single package and less than the total of 2 packages (I realize that sometimes packages change size over time or are even different depending on region). In terms of household frugality, I try to make everything myself, but I'm not yet able to make my own cheese. If I have to buy it, then I want to be respectful of what's available.

8 oz  cream cheese, room temperature

8oz butter, room temperature

3 cups confectioners’ sugar

⅔ cup (55g) unsweetened cocoa powder

1 tsp vanilla extract

pinch salt

OPTIONAL: 1–2 Tbsps milk or heavy cream

1. Beat cream cheese and butter until completely smooth, light and creamy.
2. Blend in vanilla until very smooth.
3. Gradually add the cocoa and icing sugar.
4. Beat on high until smooth. If it's too stiff, add dairy one Tbsp at a time until desired consistency is achieved.

Der gefuellte schweinebauch (stuffed pork belly)

https://www.astray.com/recipes/?show=Der+gefuellte+schweinebauch+%28stuffed+pork+bel

4 Servings

1kg pork belly (raw, not too fatty) ( a generous 2 lbs)
Salt and pepper to taste
1 rutabaga
1 onion
5 cloves garlic
Stuffing:
100g plain breadcrumbs (3 1/2 oz)
1 bunch parsley
100g smoked ham, diced (3 1/2 oz)
100g ground pork (3 1/2 oz)
1 pinch sugar
1 Tbsp marjoram
1 onion, finely chopped, and sauteed till transparent
Salt and pepper to taste

1. Cut a pocket into the pork belly, and lightly season the inside.
2. Combine the stuffing ingredients and mix well. Stuff the pork belly with this mixture, then sew the opening shut with cooking twine.
3. Score the fatty rind with a knife. Rub the pork belly all around with seasonings. Roast (what? In the oven? What temp???) along with the sliced turnip, until crispy.
4. The meat will have to be turned and basted several times.

New England Boiled Dinner - Untested

https://www.bigoven.com/recipe/new-england-boiled-dinner/155490

Serves 8

8 medium potatoes

1 pork shoulder butt, smoked

6 lg carrots ; cut into chunks

2 Bay leaves ; (1 inch long)

1 lg Rutabaga ; (yellow turnip)

2 lg Garlic

8 sm White onions ; (about 1

1 Head green cabbage ; (about 2

4 qt Water

4 lg Parsnips ; peeled and cut

Preparation time: 15 minutes Cooking time: 1 hour 50 minutes. 

1. In an 8-quart pot, combine the pork, bay leaves, garlic, and water. Bring to a boil over high heat. Reduce the heat to medium-low. Partially cover and simmer for 1 hour. 
2. Add the potatoes, rutabaga, and onions. Cover and simmer for 30 minutes, or until the meat and vegetables are tender. 
3. Remove the meat to a cutting board and the vegetables to a large serving platter. Cover both tightly with foil to keep warm. 
4. Add the cabbage, carrots, and parsnips to the pot. Cover and simmer for 20 minutes, or until tender. 
5. Add the vegetables to the platter. Discard the bay leaves. Slice the pork and serve on the platter with the vegetables. 

Surbraten (Corned Pork) - Untested

https://recipeland.com/recipe/v/surbraten-corned-pork-18089

Serves 4

2½ lbs (1 kg), pork

2 onions, finely chopped

10 juniper berries, crushed

1 large garlic cloves, chopped

For the brine

4¼ cups (1L) water

2 Tbsps salt (or to taste)

Optional, as much salt peter as fits on the tip of a knife

1. Rub the meat with the chopped onion, garlic and juniper berries, then push into a [tight-fitting] container and pour the cold brine (that has previously been brought to a boil and then let cool again), with or without saltpeter, over the meat.
2. Press down with a board and weight it with a rock.
3. The meat has to remain in the brine for three weeks, during which time it must be turned frequently.
4. At the end of the three weeks, remove the meat from the crock, briefly rinse it off.
5. Roast at 390 degrees F in hot lard, along with the chopped onion, garlic and yellow turnip, until crispy, about 1½ hours.

Lanttulaatikko (rutabaga bake) - untested

https://www.food.com/recipe/finnish-yellow-turnip-swede-or-rutabaga-bake-74002

4 servings

2 medium-size rutabagas

2 tbsp butter

1 cup milk , preferably 3.25% or 10%

1/2 cup fine dry bread crumbs

1 tbsp granulated sugar

1 tbsp brown sugar

1 tsp salt

1/2 tsp nutmeg

1/4 tsp freshly ground black pepper

2 tbsp bread crumbs

1 tbsp melted butter

1. Peel and cube turnip. You should have at least 9 cups (2.25 L). Place in a large saucepan and cover with water. Bring to a boil over high heat. Cover and reduce heat so water gently bubbles. Cook until tender, from 25 to 30 minutes. Then drain. Using a potato masher or electric mixer, mash turnip. Stir in 2 tablespoons butter until melted, then mix in milk. Stir 1/2 cup bread crumbs with sugars and seasonings. Stir into turnip.
2. If baking right away, preheat oven to 350F (180C). Butter a 9×13-inch (3-L) baking dish or coat with cooking spray. Spread turnip evenly in pan and run a fork overtop to create a rough appearance. Sprinkle with 2 tablespoons bread crumbs and drizzle with 1 tablespoon melted butter. Bake, uncovered, in centre of 350F (180C) oven until centre is hot and crumbs are golden-tipped, about 45 minutes. Serve right away with roast turkey, chicken, pork or beef.

Pork Stew with Rutabaga - Untested

https://eatsmarter.com/recipes/pork-stew-with-rutabaga

4 servings

500 grams pork (ready to cook, such as shoulder)

1 bunch soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)

½ stalk leeks

200 grams savoy cabbage

300 grams rutabaga

1 red bell pepper

2 onions

2 tbsps vegetable oil

1 l beef broth

2 bay leaves

3 allspice

3 peppercorns

salt 

freshly ground peppers

4 tbsps whipped cream

1. Rinse the meat, pat dry and cut into small, bite-sized pieces. Rinse, trim and chop the soup vegetables into small pieces. Cut the leek lengthwise, rinse, trim and cut into thin rings. Rinse cabbage, remove the tough ribs and cut the leaves into 2 cm (approximately 3/4-inch) wide strips. Peel rutabaga, rinse and cut into 1 x 1 cm (approximately 1/2 inch x 1/2 inch) cubes. Rinse the bell pepper, cut in half, remove seeds and white ribs and cut into tiny cubes.
2. Peel the onions and cut into wedges.
3. In a saucepan, heat the oil and brown the meat briefly on all sides. Add the onions and the broth and simmer for about 30 minutes over medium heat. Then mix in the vegetables and spices (in a spice bag), season with salt and pepper and simmer another 30 minutes.
4. Remove the whole spices and onion and season the soup. Stir in the sour cream and serve immediately.

Tartiflette aux pommes - Untested

https://www.ptitchef.com/recettes/plat/tartiflette-aux-deux-pommes-fid-1567486

https://www.cuisineactuelle.fr/recettes/tartiflette-aux-pommes-206722

800 gr de pommes de terre

200 gr de pommes

200 gr de lardons fumés

1 reblochon (subst. Gruyere, Fontina, Raclette cheese)

1 oignon

½ verre de vin blanc sec (facultatif)

Crème fraîche

Beurre

Préparation

1. Cuire les pommes de terre 20 minutes en robe des champs. Les éplucher et les découper en rondelles ou en cubes.
2. Éplucher, épépiner et couper les pommes en fines lamelles.
3. Émincer l'oignon et le faire suer dans du beurre. Ajouter les lardons fumés et verser le vin blanc. Laisser cuire 5 minutes et assaisonner.
4. Dans un plat préalablement beurré, répartir la moitié des pommes de terre et toutes les lamelles de pommes. Couvrir du mélange oignon et lardons puis ajouter le reste des pommes de terre.
5. Napper de crème fraîche puis répartir le reblochon coupé en deux dans le sens de la longueur ou en tranches épaisses.
6. Enfourner 25 à 30 min à 200 °C jusqu’à ce que le fromage soit totalement fondu et légèrement doré.