Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, tartiflette. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Tartiflette is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Tartiflette is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have tartiflette using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Tartiflette:
- Take 1 kg pommes de terre
- Make ready 200 g lardons
- Prepare 1 reblochon
- Prepare 2 gros oignons et une gousse d’ail
- Make ready 2 cuillères à soupe d’huile, sel et 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:
- Épluchez,lavez et coupez les pommes de terre en dés
- Émincez les oignons et faites les revenir dans une poêle pendant 10 minutes puis ajoutez les pommes de terre. salez,poivrez. Ajoutez les lardons et laissez rissoler 10 minutes.
- Frottez le fond d’un plat à gratin avec l’ail. Mettre une couche de pommes de terre aux lardons. Posez dessus la moitié du reblochon coupé en morceaux puis recouvrez de pommes de terre terminez avec le reste du reblochon
- Enfournez à (190°) pendant 20 minutes
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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