Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, tartiflette au reblochon. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Butter a casserole dish and set aside. Add the sliced potatoes to a pan of salted boiling water cooking until just tender. The tartiflette is a recipe which comes from Savoy and Haute-Savoie, two departments of the region Rhône-Alps. Theoretically speaking, tartiflette had been created in Aravis range, cradle of the Reblochon cheese.
Tartiflette au reblochon is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Tartiflette au reblochon is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook tartiflette au reblochon using 5 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Tartiflette au reblochon:
- Take 1 petit reblochon
- Prepare 500 g pommes de terre
- Prepare 1 oignon
- Get 100 g lardons dans la poitrine fumée
- Get 25 g beurre
Among those, tartiflette is the perfect meal in winter! Called gratin in French, it's made of potatoes, reblochon cheese and bacon. Servez chaud avec une salade verte. Tartiflette is an iconic French dish, and is typical of the Savoy region.
Instructions to make Tartiflette au reblochon:
- Lavez les pommes de terre.Faites les cuire à l'eau bouillante pendant environ 15 minutes.Épluchez les et coupez les en dés.
- Épluchez et émincez l'oignon.Dans une poêle faites blondir dans le beurre l'oignon émincé avec les lardons, ajoutez les pommes de terre,assaisonnez de poivre. Mettez dans des plats à gratins cette préparation. Coupez le reblochon en deux dans le sens de l'épaisseur.Posez une tranche sur chaque assiette. Faites cuire 20 minutes à four 180°.
Servez chaud avec une salade verte. 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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