Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, tartiflette. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tartiflette is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Tartiflette is something that I’ve loved my whole life.
Finding new brands for your business has never been easier. Drain and set aside to cool slightly. Magazine subscription - Get a cocktail kit & exclusive class when you subscribe. This rich and luxurious potato dish straight out of the French Alps makes an indulgent supper for two.
To begin with this recipe, we have to first prepare a few components. You can have tartiflette using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tartiflette:
- Prepare pomme de terre
- Prepare lardon
- Take oignons
- Prepare vin blanc
- Take reblochon
- Prepare crème
Simply combine the ingredients and bake until oozy and golden - comfort food doesn't come better than this! 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).
Instructions to make Tartiflette:
- Faire cuire les pommes de terre dans l'eau salée 35 minutes - - Une fois la cuisson terminée, éplucher les pommes de terre et les couper en lamelles
- Dans une poêle faire revenir les lardons avec les oignons - - Ajouter le vin blanc et porter à ébullition. - Une fois la moitié du vin évaporer ajouter la crème et mélanger. - Laisser réduire 5 minutes à feu doux
- Gratter le reblochon et enlever le cachet de cire. - Couper des tranches épaisses de 5mm
- Pour le montage on commence par une couche de pomme de terre que l'on recouvre de lardon et de crème puis de reblochon. - Et on répète la même chose : pomme de terre, lardon et reblochon - - On cuit à 180 degrés pendant 20 minutes
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. Great wheels of raclette, pungent fondues with sharp little pickles, squares of buckwheat pasta draped in bubbling beaufort - and, best of all, the humble tartiflette: a potato gratin that is a. The ingredient list now reflects the servings specified.
So that is going to wrap it up for this exceptional food tartiflette recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
