Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tartiflette. It is one of my favorites. For mine, I am going to make it a little bit unique. 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 easy, it is fast, it tastes delicious. It is appreciated by millions every day. Tartiflette is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook tartiflette using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Tartiflette:
- Take 2 reblochons
- Get 2.5 kgs de pommes de terre
- Prepare 600 grs lardons fumés
- Make ready 2 gros oignons
- Make ready 2 cuillères à soupe crème fraîche
With smoky bacon, potatoes and Reblochon cheese, this easy French tartiflette recipe makes a great side dish to share. 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.
Instructions to make Tartiflette:
- Épluchez et découpez en morceaux vos pommes de terre et les faire cuire
- Découpez vos oignons et les faire revenir dans une poêle avec un peu d huile d'olive
- Lorsque vos oignons sont cuits rajoutez les lardons. Je rajoute à ce moment de la cuisson de l ail du poivre et du persil
- Lorsque vos pommes de terre sont cuites les mettre dans un plat les écraser légèrement et y incorporer la crème fraîche
- Rajoutez ensuite vos lardons et mélangez bien pour répartir dans tout le plat le mélange.
- Découpez les reblochons et les déposez sur le plat
- Mettre au four et servir accompagné d une petite salade
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). 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.
So that’s going to wrap it up for this special food tartiflette recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
