Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, tartiflette. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Tartiflette is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Tartiflette is something that I have loved my entire life. They are fine and they look wonderful.
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To get started with this particular recipe, we have to prepare a few components. You can have tartiflette using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tartiflette:
- Take pommes de terre
- Get paquet de lardons
- Prepare reblochon fermier
- Take oignons
- Get Sel, 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.
Steps to make Tartiflette:
- Faire bouillir une grande casserole d'eau. Laver les pommes de terre, et les couper en fine rondelles, puis les faire cuire à la vapeur.
- Couper l'oignon en rondelles et le faire cuire à l'eau. Ajouter les lardons et continuer la cuisson. Réserver.
- Dans un plat à gratin, disposer les rondelles de pommes de terre, puis les oignons et lardons, saler et poivrer.
- Couper le reblochon dans le sens de la largeur puis encore en 2 et disposer les 4 morceaux sur les pommes de terre.
- Faire cuire dans un four bien chaud une trentaine de minutes, et déguster avec une salade verte.
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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