Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, tartiflette au reblochon. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Butter a casserole dish and set aside. Add the sliced potatoes to a pan of salted boiling water cooking until just tender. The tartiflette is a recipe which comes from Savoy and Haute-Savoie, two departments of the region Rhône-Alps. Theoretically speaking, tartiflette had been created in Aravis range, cradle of the Reblochon cheese.
Tartiflette au reblochon is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Tartiflette au reblochon is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook tartiflette au reblochon using 5 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Tartiflette au reblochon:
- Make ready 1 petit reblochon
- Take 500 g pommes de terre
- Take 1 oignon
- Take 100 g lardons dans la poitrine fumée
- Prepare 25 g beurre
Among those, tartiflette is the perfect meal in winter! Called gratin in French, it's made of potatoes, reblochon cheese and bacon. Servez chaud avec une salade verte. Tartiflette is an iconic French dish, and is typical of the Savoy region.
Steps to make Tartiflette au reblochon:
- Lavez les pommes de terre.Faites les cuire à l'eau bouillante pendant environ 15 minutes.Épluchez les et coupez les en dés.
- Épluchez et émincez l'oignon.Dans une poêle faites blondir dans le beurre l'oignon émincé avec les lardons, ajoutez les pommes de terre,assaisonnez de poivre. Mettez dans des plats à gratins cette préparation. Coupez le reblochon en deux dans le sens de l'épaisseur.Posez une tranche sur chaque assiette. Faites cuire 20 minutes à four 180°.
Servez chaud avec une salade verte. 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.
So that is going to wrap this up for this special food tartiflette au reblochon recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
