{"id":62,"date":"2006-04-03T00:03:39","date_gmt":"2006-04-03T00:03:39","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=62"},"modified":"2012-01-23T18:05:29","modified_gmt":"2012-01-23T17:05:29","slug":"reblochonnade","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/reblochonnade\/","title":{"rendered":"Reblochonnade"},"content":{"rendered":"<p>Four pr\u00e9chauff\u00e9 \u00e0 180\u00b0<\/p>\n<ul>\n<li>Un reblochon fermier<\/li>\n<li>Un kilo de pommes de terre<\/li>\n<li>250 g de poitrine demi-sel<\/li>\n<li>une gousse d\u2019ail<\/li>\n<li>50 cl de cr\u00e8me fra\u00eeche \u00e9paisse<\/li>\n<li>un peu de beurre pour beurrer le plat \u00e0 gratin<\/li>\n<li>sel &amp; poivre<\/li>\n<li>noix de muscade<\/li>\n<\/ul>\n<p>Faire cuire les pommes de terre, sans les \u00e9plucher, dans de l\u2019eau bouillante sal\u00e9e, pendant vingt minutes environ (selon leur grosseur).<\/p>\n<p>D\u00e9tailler la poitrine en lardons un peu gros, les mettre dans une casserole d\u2019eau froide, juste avant l\u2019\u00e9bullition les rincer et les \u00e9goutter.<\/p>\n<p>Beurrer un plat \u00e0 gratin, frotter la gousse d\u2019ail en l\u2019\u00e9crasant un peu \u00e0 la fourchette.<\/p>\n<p>Couper le reblochon en tranches, sans enlever la peau.<\/p>\n<p>Dans le plat \u00e0 gratin, disposer une couche de pommes de terre \u00e9pluch\u00e9es et coup\u00e9es en rondelles, quelques lardons, une couche de reblochon, napper de cr\u00e8me fra\u00eeche, sel, poivre et noix de muscade\u00a0; puis de nouveau une couche de pommes de terre, des lardons, du reblochon, de la cr\u00e8me fra\u00eeche, sel, poivre, noix de muscade.<\/p>\n<p>Faire deux ou trois couches, selon la hauteur du plat.<\/p>\n<p>Faire cuire \u00e0 180\u00b0 pendant environ 25 minutes, le reblochon doit \u00eatre fondu\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Four pr\u00e9chauff\u00e9 \u00e0 180\u00b0 Un reblochon fermier Un kilo de pommes de terre 250 g de poitrine demi-sel une gousse d\u2019ail 50 cl de cr\u00e8me fra\u00eeche \u00e9paisse un&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/reblochonnade\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[83,200,231,498],"class_list":["post-62","post","type-post","status-publish","format-standard","hentry","category-complets","tag-creme-fraiche","tag-lardon","tag-pomme-de-terre","tag-reblochon"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/62","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=62"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/62\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=62"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=62"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=62"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}