Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, tartiflette. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Tartiflette is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Tartiflette is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook tartiflette using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tartiflette:
- Take 1,2 kg pommes de terre à chair ferme
- Make ready 200 g lardons
- Take 1 oignon
- Take 1 reblochon fermier
- Take 2 cuillères à soupe crème fraîche
- Prepare 1 bouteille d'Apremont, vin blanc de Savoie (facultatif)
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:
- Pour réaliser cette recette de tartiflette, commencer par préparer tous les ingrédients.
- Éplucher les pommes de terre à l'aide d'un éplucheur à légumes. Puis, dans une casserole, les cuire à l'anglaise.
- À ébullition, surveiller la cuisson en piquant la pointe d'un couteau dans une pomme de terre. Lorsqu'elles seront cuites, la lame du couteau devra se planter sans résistance.
- Au terme de la cuisson, égoutter les pommes de terre dans une passoire, et laisser tiédir (ne pas rafraîchir !!!).
- Émincer l'oignon…et le faire suer à la poêle avec un peu d'huile.Ajouter les lardons fumés.et laisser suer quelques minutes de plus.
- Beurrer largement un plat à gratin.Couper en grosses lamelles la moitié des pommes de terre et les mettre au fond de ce plat.Ajouter la moitié des lardons et des oignons cuits.Ajouter le restant de pommes de terre coupées en lamelles et le restant de lardons et d'oignons cuits. Étaler la crème fraîche sur le dessus.Découper le reblochon en deux dans le sens de l'épaisseur, et le déposer sur vos pommes de terre (facultatif : ajouter un verre de vin blanc sec).
- Enfourner à four très chaud (220-250°C)…jusqu'à ce que le reblochon fonde et gratine en surface. Déguster tant que c'est chaud !!!
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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