Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tartiflette. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Tartiflette is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have tartiflette using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Tartiflette:
- Get 1 kg pomme de terre(cuite à l’eau)
- Make ready 500 g lardon
- Take 1/2 oignon émincé
- Prepare 1 reblochon
- Get Sel et poivre
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.
Steps to make Tartiflette:
- Découper les pomme de terre en rondelles, les déposer dans un plat puis assaisonner.
- Cuire les lardons à la poêle, puis les disposer sur les pomme de terre, ainsi que les oignons.
- Découper le reblochon, et le mettre sur le plat. Enfourner 20 min à 180 degrés
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. 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.
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