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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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

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

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

Ingredients - number of portions - 8

Name Value Unit
marris Piper potatoes, peeled and diced 1.5 kg
butter 60 g
onion, halved and mandolin sliced 1 pcs
smoked streaky bacon, boned and diced 250 g
dry white wine 150 ml
double cream 220 ml
garlic clove 1 pcs
reblochon cheese 400 g


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 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

Enameled GN container