Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tartiflette. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Place the potatoes in the pot, cover with water, and bring to a boil. Remove bacon; pour off bacon fat. While the potatoes are boiling, heat the oil in a large frying pan. Get Tartiflette Recipe from Food Network.
Tartiflette is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Tartiflette is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have tartiflette using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Tartiflette:
- Prepare grosses pommes de terre
- Take reblochons
- Take crème fraîche épaisse
- Prepare cas de vin blanc sec
- Take Poivre
- Make ready Poitrine fumée grillée
Stir in garlic, thyme and nutmeg, and cook for another minute until fragrant. Cover the pan and cook, stirring every. Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the French Alps and from Aosta Valley It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too.
Instructions to make Tartiflette:
- Épluchez vos patates et coupez en rondelles pas trop fines. Faire cuire à la vapeur 10 minutes.
- Déposez dans un plat, ajoutez la crème, le vin blanc, la poitrine fumée et le fromage coupé en lamelles.
- Mettre au four à 210°C pendant 20 à 30 minutes.
Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the French Alps and from Aosta Valley It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too. The word "tartiflette" is probably derived from the Arpitan word for "potato" (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal. Tartiflette is one of those French dishes that's deceptively simple, with just a few ingredients, but deeply satisfying. I serve it with a big winter salad of sturdy, assertive greens that might include escarole, frisée, kale, radicchio, watercress, or Belgian endive.
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