Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tartiflette. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Tartiflette is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Tartiflette is something which I have loved my whole life. They are nice and they look wonderful.
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 recipe, we have to first prepare a few components. You can cook tartiflette using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Tartiflette:
- Make ready 14 petites pommes de terre
- Take 150 g d'allumettes de poulet ou jambon
- Get 2 oignons émincés
- Get 1/2 reblochon
- Take 20 cl crème liquide
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.
Instructions to make Tartiflette:
- Éplucher, laver et couper en morceaux les pommes de terre et faites les cuire à l'anglaise
- Dans une sauteuse faites suer les oignons émincés ajouter les allumettes. Verser les pommes de terre, mélanger couper des morceaux de reblochon et remuer le tout. Finnisser par la crème liquide.
- Verser dans des plats individuels. Metter des tranches de reblochon et enfourner 15 minutes à 180° degrés
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. 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.
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