Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tartiflette. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Place the potatoes in the pot, cover with water, and bring to a boil. Remove bacon; pour off bacon fat. Get Tartiflette Recipe from Food Network. I serve it with a big winter salad of sturdy, assertive greens that might include escarole, frisée, kale, radicchio, watercress, or Belgian endive.
Tartiflette is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Tartiflette is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook tartiflette using 4 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Tartiflette:
- Take 850 g pommes de terre
- Take 6 oignons
- Get 1 gros reblochon
- Prepare 2 paquets de lardons fumés (400g)
It comes in the form of a gratin made from sautéed potatoes, sliced smoked bacon, onions, and garlic. White wine from the region, such as Apremont, Chignon or Roussette, is also added. Finally, there's creme fraiche and Reblochon, a locally produced cow's milk cheese. Drain and allow to steam dry for a minute or two, then place in a large bowl.
Instructions to make Tartiflette:
- Couper les pommes de terre en fines tranches et les faire revenir à la poêle.
- Couper les oignons en petits morceaux et les faire revenir
- Faire revenir les lardons
- Ajouter les lardons et les oignons aux pommes de terre
- Mélanger et poursuivre la cuisson des pommes de terre
- Ensuite, verser le mélange dans un plat
- Couper le reblochon en 2 et le déposer sur le plat. Recouvrir le plat de papier d'aluminium et mettre au four pendant 30 minutes à 210°C. Ensuite, enlever le papier d'aluminium afin de laisser le reblochon griller quelques minutes.
Finally, there's creme fraiche and Reblochon, a locally produced cow's milk cheese. Drain and allow to steam dry for a minute or two, then place in a large bowl. Heat the butter in a skillet over medium heat. The recipe was a great success. The name "tartiflette" may have been derived from the Piedmontese word for potato "tartiflâ".
So that’s going to wrap this up with this special food tartiflette recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
