Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, tartiflette. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Tartiflette is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Tartiflette is something that I have loved my entire life. They are fine and they look wonderful.
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To begin with this recipe, we have to prepare a few ingredients. You can cook tartiflette using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Tartiflette:
- Get pommes de terres
- Take lardons
- Take oignons
- Get crème fraîche légère 15%
- Prepare reblochon
- Take Sel / 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).
Instructions to make Tartiflette:
- Préchauffer le four à 240°C (th.8).
- Faire cuire les pommes de terre pendant 30/35 minutes.
- Couper les oignons, et les faites revenir dans une poêle, y ajouter les lardons.
- Éplucher et couper en rondelles les pommes de terre.
- Couper le reblochon en fine lamelles dans le sens de l’épaisseur (sans enlever la croûte)
- Les disposer dans un plat à gratin, et commencer les étages successifs.
- Les étages dans l’ordre sont pommes de terre; mélange oignons / lardons ; crème fraîche ; reblochon.
- Finissez le dernier étages en recouvrant avec du reblochon, puis mettre au four pendant 20 minutes.
- Servir chaud, accompagné d’une petite salade verte.
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. The ingredient list now reflects the servings specified.
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