Tartiflette. 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.
The recipe was a great success.
The name "tartiflette" may have been derived from the Piedmontese word for potato "tartiflâ".
Tartiflette is a cheesy French potato casserole, slathered in a cheesy cream sauce, dotted with crispy bacon, and topped with baked with typically Reblochon Cheese on top.
Vous pouvez cuisiner Tartiflette using 4 ingrédients et 7 pas. Voici comment cuisiner que.
Ingrédients de Tartiflette
- C'est de pommes de terre.
- C'est de oignons.
- Préparez de gros reblochon.
- Préparez de paquets de lardons fumés (400g).
It's typically served as a main course "apres-ski" but I think it makes for a fabulous holiday side dish. The original recipe calls for nothing more than potatoes, chives, garlic and cheese, with an optional topping of creme fraiche, but most others use some combination of. This potato recipe is based on tartiflette, a Savoy dish Waxy potatoes are simmered with white wine, onion and lardons, then smothered with a heady cheese like reblochon and baked until bubbly and brown I varied mine, adding thyme and using an aromatic cow's milk cheese, Hooligan, from Cato Corner Farm's stand at the Union Square Greenmarket. The name tartiflette comes from the Savoyard word tartifles, which means potatoes, and the local péla dish which served as a starting point and is a gratinated.
Tartiflette instructions
- Couper les pommes de terre en fines tranches et les faire revenir à la poêle..
- Couper les oignons en petits morceaux et les faire revenir.
- Faire revenir les lardons.
- Ajouter les lardons et les oignons aux pommes de terre.
- Mélanger et poursuivre la cuisson des pommes de terre.
- Ensuite, verser le mélange dans un plat.
- Couper le reblochon en 2 et le déposer sur le plat. Recouvrir le plat de papier d'aluminium et mettre au four pendant 30 minutes à 210°C. Ensuite, enlever le papier d'aluminium afin de laisser le reblochon griller quelques minutes..
This hearty Tartiflette recipe from chef Steve Groves is a combination of onions, potatoes, bacon, cream and Reblochon cheese. Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons and onions. The word tartiflette is probably derived from the Arpitan word for potato, tartiflâ. " This modern recipe was inspired by a traditional dish called "péla": a gratin of potatoes and onions (without cheese) in a long-handled pan called a. Usually, the wine cooks off since the tartiflette is in the oven for an hour.