Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tartiflette. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Tartiflette is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Tartiflette is something which I’ve loved my whole life.
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To get started with this particular recipe, we have to prepare a few ingredients. You can have tartiflette using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Tartiflette:
- Take 1 kg pommes de terre
- Make ready 1 reblochon
- Get 3 oignons
- Take 10 cl vin blanc (de Savoie)
- Prepare 15 cl crème liquide
- Take 250 g lardons
- Prepare Beurre
- Make ready sel
- Take 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. 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:
- 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.
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. The ingredient list now reflects the servings specified.
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