Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, tartiflette. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Remove bacon; pour off bacon fat. Place the potatoes in the pot, cover with water, and bring to a boil. Get Tartiflette Recipe from Food Network. Drain and allow to steam dry for a minute or two, then place in a large bowl.
Tartiflette is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Tartiflette is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook tartiflette using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tartiflette:
- Take Des pommes de terre
- Take 1 reblochon
- Get Des lardons
- Get 1 oignons
- Get 1 pot crème fraîche epaisse
- Take 1 sachet d'emmental rape
- Prepare Sel poivre
Tartiflette is a cozy casserole with origins in Savoy in the Alps. Similar to au gratin potatoes, it consists of layers of sliced potatoes bathed in cream — but the thing that makes tartiflette special is its topping. Right before baking, wedges of soft-rind cheese are placed on top so they melt in the oven, creating a blanket of cheese over the entire casserole. Tartiflette is an iconic French dish, and is typical of the Savoy region.
Instructions to make Tartiflette:
- Épluchez en tranches fines les pommes de terre
- Rajoutez l'oignon pré coupé les lardons la crème l'emmental rape et bien sûr le reblochon
- Asaisonnez
- Enfournez à 180 degres pendant 1 heure
Right before baking, wedges of soft-rind cheese are placed on top so they melt in the oven, creating a blanket of cheese over the entire casserole. Tartiflette is an iconic French dish, and is typical of the Savoy region. It comes in the form of a gratin made from sautéed potatoes, sliced smoked bacon, onions, and garlic. White wine from the region, such as Apremont, Chignon or Roussette, is also added. Finally, there's creme fraiche and Reblochon, a locally produced cow's milk cheese.
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