Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, tartiflette. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really 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. Drain and allow to steam dry for a minute or two, then place in a large bowl.
Tartiflette is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Tartiflette is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have tartiflette using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Tartiflette:
- Get 800 g pommes de terres
- Prepare 200 g lardons
- Prepare 3 oignons
- Prepare 100 g crème fraîche légère 15%
- Get 200 g reblochon
- Take Sel / poivre
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. Add onions to the pan and raise the heat to medium-high.
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.
Finally, there's creme fraiche and Reblochon, a locally produced cow's milk cheese. Add onions to the pan and raise the heat to medium-high. Stir in garlic, thyme and nutmeg, and cook for another minute until fragrant. Cover the pan and cook, stirring every. Tartiflette is a cozy casserole with origins in Savoy in the Alps.
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