Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, tartiflette. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Tartiflette is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Tartiflette is something that I’ve loved my entire life.
Remove bacon; pour off bacon fat. Place the potatoes in the pot, cover with water, and bring to a boil. Get Tartiflette Recipe from Food Network. Drain and allow to steam dry for a minute or two, then place in a large bowl.
To get started with this particular recipe, we must prepare a few components. You can cook tartiflette using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tartiflette:
- Get 500 g pomme de terre
- Take 200 g lardon
- Take 1 oignons
- Take 25 cl vin blanc
- Prepare 1 reblochon
- Take 200 ml crème
Tartiflette is a cozy casserole with origins in Savoy in the Alps. Similar to au gratin potatoes, it consists of layers of sliced potatoes bathed in cream — but the thing that makes tartiflette special is its topping. Right before baking, wedges of soft-rind cheese are placed on top so they melt in the oven, creating a blanket of cheese over the entire casserole. Tartiflette is an iconic French dish, and is typical of the Savoy region.
Steps to make Tartiflette:
- Faire cuire les pommes de terre dans l'eau salée 35 minutes - - Une fois la cuisson terminée, éplucher les pommes de terre et les couper en lamelles
- Dans une poêle faire revenir les lardons avec les oignons - - Ajouter le vin blanc et porter à ébullition. - Une fois la moitié du vin évaporer ajouter la crème et mélanger. - Laisser réduire 5 minutes à feu doux
- Gratter le reblochon et enlever le cachet de cire. - Couper des tranches épaisses de 5mm
- Pour le montage on commence par une couche de pomme de terre que l'on recouvre de lardon et de crème puis de reblochon. - Et on répète la même chose : pomme de terre, lardon et reblochon - - On cuit à 180 degrés pendant 20 minutes
Right before baking, wedges of soft-rind cheese are placed on top so they melt in the oven, creating a blanket of cheese over the entire casserole. Tartiflette is an iconic French dish, and is typical of the Savoy region. 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.
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