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🧀 Classic Tartiflette Bowl with Quinoa and Sauerkraut

650 kcal · 35 min · 4 servings

Ingredients

• 250 g Reblochon cheese (or Alpine cheese)
• 200 g bacon strips (streaky)
• 300 g sauerkraut (unseasoned)
• 200 g onions
• 2 Stk garlic cloves
• 150 g quinoa
• 400 g potatoes (waxy)
• 150 ml cooking cream
• 20 g butter
• 1 Prise nutmeg (ground)
• 1 Prise salt
• 1 Prise black pepper

Instructions

1. 1. Rinse the quinoa and cook it according to package instructions (approx. 15 minutes) in water. Once cooked, let it rest and fluff with a fork.
2. 2. Peel the potatoes and cut them into approx. 1.5 cm cubes. Boil them in salted water for approx. 10 minutes until al dente. Drain and set aside.
3. 3. Slice the onions into half rings and mince the garlic. Rinse the sauerkraut, drain it well, and cut it shorter if necessary.
4. 4. Fry the bacon in a large non-stick pan without oil until crispy (approx. 5 minutes). Remove the bacon from the pan and keep the fat.
5. 5. Add the butter to the remaining bacon fat. Sauté the onions in it for 3 minutes until translucent. Then add the garlic and sauerkraut and cook for 5 minutes.
6. 6. Add the boiled potato cubes and quinoa to the pan with the sauerkraut. Stir gently to avoid crushing the vegetables.
7. 7. Pour the cream over it, season with nutmeg, salt, and pepper. Let the mixture simmer lightly for 3 minutes to blend flavors.
8. 8. Remove the pan from the heat. Crumble the Reblochon cheese (or grate the Alpine cheese) and distribute it evenly over the food. Cover the pan and let the cheese melt from residual heat.
9. 9. Sprinkle the crispy bacon on top and serve the bowl immediately.

Nutrition per serving

• kcal: 650
• Protein: 35 g · Fett/Fat: 38 g · Carbs: 45 g