Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ☆tartiflette☆. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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☆Tartiflette☆ is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. ☆Tartiflette☆ is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have ☆tartiflette☆ using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make ☆Tartiflette☆:
- Make ready pommes de terre
- Take reblochon de Savoie
- Make ready lardons fumés
- Make ready crème fraîche épaisse
- Prepare Sel, poivre
- Prepare càs de ciboulette
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. Tartiflette is an iconic French dish, and is typical of the Savoy region.
Steps to make ☆Tartiflette☆:
- Préchauffer le four à 200°C - Cuire les pommes de terre avec leurs peaux à la vapeur. Les éplucher et couper en morceaux
- Dans un plat à gratin, alterner plusieurs fois une couche de pommes de terre, une couche de crème, des lardons. Saupoudrer de sel, de poivre et ciboulette à chaque fois. Terminer avec une couche de reblochon en lamelles
- Enfourner pendant 30 minutes. Napper avec la crème fraîche 5 minutes avant la fin de la cuisson
- Servir chaud, éventuellement accompagné de salade verte
- Déguster 😋
Feel free to replace some of the cream with crème fraiche if you're after a lighter finish. Tartiflette is an iconic French dish, and is typical of the Savoy region. 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.
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