Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, tartiflette. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Tartiflette is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Tartiflette is something which I have loved my whole life. They’re nice and they look fantastic.
Place the potatoes in the pot, cover with water, and bring to a boil. Remove bacon; pour off bacon fat. Get Tartiflette Recipe from Food Network. I serve it with a big winter salad of sturdy, assertive greens that might include escarole, frisée, kale, radicchio, watercress, or Belgian endive.
To get started with this recipe, we must first prepare a few ingredients. You can have tartiflette using 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tartiflette:
- Make ready 850 g pommes de terre
- Take 6 oignons
- Make ready 1 gros reblochon
- Take 2 paquets de lardons fumés (400g)
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. Drain and allow to steam dry for a minute or two, then place in a large bowl.
Steps to make Tartiflette:
- Couper les pommes de terre en fines tranches et les faire revenir à la poêle.
- Couper les oignons en petits morceaux et les faire revenir
- Faire revenir les lardons
- Ajouter les lardons et les oignons aux pommes de terre
- Mélanger et poursuivre la cuisson des pommes de terre
- Ensuite, verser le mélange dans un plat
- Couper le reblochon en 2 et le déposer sur le plat. Recouvrir le plat de papier d'aluminium et mettre au four pendant 30 minutes à 210°C. Ensuite, enlever le papier d'aluminium afin de laisser le reblochon griller quelques minutes.
Finally, there's creme fraiche and Reblochon, a locally produced cow's milk cheese. Drain and allow to steam dry for a minute or two, then place in a large bowl. Heat the butter in a skillet over medium heat. The recipe was a great success. The name "tartiflette" may have been derived from the Piedmontese word for potato "tartiflâ".
So that is going to wrap it up with this special food tartiflette recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
