Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, tartiflette. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Tartiflette is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Tartiflette is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have tartiflette using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Tartiflette:
- Take pommes de terre
- Make ready reblochon
- Get oignons
- Get vin blanc (de Savoie)
- Get crème liquide
- Take lardons
- Take Beurre
- Prepare sel
- Take poivre
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 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.
Instructions 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.
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). Feel free to replace some of the cream with crème fraiche if you're after a lighter finish. 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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