Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, tartiflette. One of my favorites. For mine, I’m gonna 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. 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 foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Tartiflette is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have tartiflette using 6 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Tartiflette:
- Get 800 g pommes de terres
- Take 200 g lardons
- Get 3 oignons
- Get 100 g crème fraîche légère 15%
- Prepare 200 g reblochon
- Make ready Sel / poivre
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. Add onions to the pan and raise the heat to medium-high.
Instructions to make Tartiflette:
- Préchauffer le four à 240°C (th.8).
- Faire cuire les pommes de terre pendant 30/35 minutes.
- Couper les oignons, et les faites revenir dans une poêle, y ajouter les lardons.
- Éplucher et couper en rondelles les pommes de terre.
- Couper le reblochon en fine lamelles dans le sens de l’épaisseur (sans enlever la croûte)
- Les disposer dans un plat à gratin, et commencer les étages successifs.
- Les étages dans l’ordre sont pommes de terre; mélange oignons / lardons ; crème fraîche ; reblochon.
- Finissez le dernier étages en recouvrant avec du reblochon, puis mettre au four pendant 20 minutes.
- Servir chaud, accompagné d’une petite salade verte.
Finally, there's creme fraiche and Reblochon, a locally produced cow's milk cheese. Add onions to the pan and raise the heat to medium-high. Stir in garlic, thyme and nutmeg, and cook for another minute until fragrant. Cover the pan and cook, stirring every. This potato recipe is based on tartiflette, a Savoy dish Waxy potatoes are simmered with white wine, onion and lardons, then smothered with a heady cheese like reblochon and baked until bubbly and brown I varied mine, adding thyme and using an aromatic cow's milk cheese, Hooligan, from Cato Corner Farm's stand at the Union Square Greenmarket.
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