Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, tartiflette. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Tartiflette is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Tartiflette is something that I’ve loved my whole life. They’re nice and they look fantastic.
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.
To get started with this recipe, we must first prepare a few ingredients. You can have tartiflette using 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Tartiflette:
- Take pommes de terres
- Make ready lardons
- Prepare oignons
- Prepare crème fraîche légère 15%
- Prepare reblochon
- Get 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.
Steps 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.
So that’s going to wrap it up for this exceptional food tartiflette recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
