Tartiflette
Tartiflette

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, tartiflette. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Tartiflette is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Tartiflette is something that I’ve loved my entire 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 cook tartiflette using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tartiflette:
  1. Get 25 g beurre doux
  2. Prepare 1 oignon
  3. Get 2 cubes bouillon volaille
  4. Take 20 cl vin blanc sec +10cl vin blanc
  5. Prepare 200 g d’allumettes de bacon
  6. Get 40 cl crème semi épaisse
  7. Take 8 grosses pommes de terre
  8. Get 1 reblochon

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:
  1. Epluchez vos pommes de terre et les cuire à l’eau pendant 20min ou 10min en cocotte.
  2. Dans une poêle, faites revenir votre oignon émincé avec le beurre. Émiettez vos cube de bouillon. Ajoutez vos allumettes de bacon 🥓 et laissez revenir à feu doux jusqu’à obtention d’une jolie couleur caramélisée
  3. Deglacez avec votre vin blanc puis ajoutez la crème. Faites mijotez à feu moyen plusieurs minutes pour faire réduire votre préparation
  4. Coupez vos pommes de terre en rondelle et disposez en la moitié au fond de votre plat. Mettre la moitié de votre première préparation dessus et recouvrir du reste de pomme de terre. Ajoutez votre préparation restante. Versez 10 cl de vin blanc dessus.
  5. Coupez votre fromage et placez le sur vos pommes de terre. Enfournez à 210 degrés pendant 20min

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 with this exceptional food tartiflette recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!