Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, tartiflette. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Tartiflette is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Tartiflette is something which I’ve loved my whole life. They’re fine and they look wonderful.
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 prepare a few components. You can cook tartiflette using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Tartiflette:
- Make ready 2 kg pommes de terre
- Prepare 500 g reblochon
- Prepare 500 g crème liquide entière
- Get 2 oignons
- Make ready 350 g lardons
- Take Poivre en quantité suffisante
- Prepare 150 g Vin blanc
- Get 20 g beurre pour beurrer le plat
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:
- Coupez vos pommes de terre en fines tranches et reservez.
- Beurrez votre plat à tartiflette et disposez les rondelles de pommes de terre.
- Coupez vos oignons et faites les revenir dans une poêle avec les lardons.
- Déglacez vos oignons et lardons avec le vin blanc et faites réduire.
- Ajoutez la crème liquide dans la poêle et portez à ébullition. Poivrez et mélangez hors du feu.
- Versez le contenu de la poêle sur les pommes de terre et égalisez pour avoir des oignons et des lardons partout.
- Coupez le reblochon et recouvrez le plat de morceaux de reblochon.
- Préchauffez votre four à 145 degrés.
- Enfournez à 145 degrés pendant 2h15 environ.
- Dégustez avec un peu de salade et un vin blanc du style apremont.
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’s going to wrap it up for this special food tartiflette recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
