Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tartiflette. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Tartiflette is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Tartiflette is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have tartiflette using 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Tartiflette:
- Get pommes de terres
- Get lardons
- Get oignons
- Take crème fraîche légère 15%
- Get reblochon
- Make ready Sel / poivre
Salad and pickles are essential accompaniments, and charcuterie will turn it into a proper meal. Mickael Weiss's tartiflette from Sainsbury's magazine is one of the most traditional Alpine dishes, a perfect amalgamation of melted cheese, bacon and potato. This hearty Tartiflette recipe from chef Steve Groves is a combination of onions, potatoes, bacon, cream and Reblochon cheese. Hailing from Savoy in the French Alps, it's an incredible dish to serve in cold weather (or if you're in the mood for something rich and filling).
Steps 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.
This hearty Tartiflette recipe from chef Steve Groves is a combination of onions, potatoes, bacon, cream and Reblochon cheese. Hailing from Savoy in the French Alps, it's an incredible dish to serve in cold weather (or if you're in the mood for something rich and filling). Feel free to replace some of the cream with crème fraiche if you're after a lighter finish. The ingredient list now reflects the servings specified. How to cook tartiflette - recipe A ridiculously indulgent take on a gratin, with potatoes smothered in a creamy bacon and onion sauce and a whole wheel of reblochon cheese Carby colossus.
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