Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, tartiflette. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Tartiflette is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Tartiflette is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook tartiflette using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Tartiflette:
- Get 1 kg pommes de terre
- Take 1 reblochon
- Get 3 oignons
- Prepare 10 cl vin blanc (de Savoie)
- Get 15 cl crème liquide
- Prepare 250 g lardons
- Get Beurre
- Get sel
- Prepare poivre
This tartiflette recipe is a traditional dish from the French Alps. Salad and pickles are essential accompaniments, and charcuterie will turn it into a proper meal. 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:
- Faire cuire les pommes de terre à l'eau pendant 20 min, les éplucher et les couper en dés.
- Couper les oignons en lamelles et les faire revenir dans du beurre.
- Quand les oignons commencent à colorer, ajouter le vin blanc, puis les lardons et laisser cuire à feu doux pendant 10 minutes
- Verser la moitié des pommes de terre dans un plat à cuisson. Ajouter le mélange oignons/lardons. Recouvrir avec le reste de pommes de terre.
- Verser la crème liquide, saler, poivrer.
- Couper le reblochon en deux moitiés, puis en deux dans le sens de l'épaisseur. Déposer les morceaux sur le plat.
- Enfourner à 200 degrés pendant 20 minutes.
- Servir chaud, accompagné d'un verre de vin blanc.
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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