Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, tartiflete. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Tartiflete is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Tartiflete is something that I have loved my entire life.
Place the potatoes in the pot, cover with water, and bring to a boil. Remove bacon; pour off bacon fat. 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.
To get started with this recipe, we have to first prepare a few ingredients. You can cook tartiflete using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Tartiflete:
- Take Patates
- Make ready Reblochon
- Make ready Crème fraiche entière
- Make ready Vin blanc
- Prepare Oignon
- Prepare Poitrine
- Make ready Ail
- Prepare Optional :Chou-fleur séché au four
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.
Instructions to make Tartiflete:
- Cuire les patates vapeur et couper en gros dés
- Dorer le chou-fleur au four pour enlever l'eau. Mettre dans un plat de four les patates, le chou-fleur, oignon coupe, poitrine coupe, creme fraiche, ail fin ou poudre, et saler poivrer.
- Couper le reblochon en deux et couvrir le plat. Mettre au four pas trop fort jusqu'à dorer en hait
Stir in garlic, thyme and nutmeg, and cook for another minute until fragrant. Cover the pan and cook, stirring every. Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the French Alps and from Aosta Valley It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too. The word "tartiflette" is probably derived from the Arpitan word for "potato" (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal.
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