Tartiflette. Remove bacon; pour off bacon fat. Place the potatoes in the pot, cover with water, and bring to a boil. Heat the butter in a skillet over medium heat.
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.
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Hailing from Savoy in the French Alps, it's an incredible dish to serve in cold weather (or if you're in the mood for something rich and filling).
Vous pouvez cuisiner Tartiflette using 9 ingrédients et 8 pas. Voici comment réussir ça.
Ingrédients de Tartiflette
- Vous avez besoin de pommes de terre.
- Préparez de reblochon.
- C'est de oignons.
- Préparez de vin blanc (de Savoie).
- Préparez de crème liquide.
- Vous avez besoin de lardons.
- C'est de Beurre.
- Vous avez besoin de sel.
- Vous avez besoin de poivre.
Feel free to replace some of the cream with crème fraiche if you're after a lighter finish. 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.
Tartiflette étape par étape
- Faire cuire les pommes de terre à l'eau pendant 20 min, les éplucher et les couper en dés..
- Couper les oignons en lamelles et les faire revenir dans du beurre..
- Quand les oignons commencent à colorer, ajouter le vin blanc, puis les lardons et laisser cuire à feu doux pendant 10 minutes.
- Verser la moitié des pommes de terre dans un plat à cuisson. Ajouter le mélange oignons/lardons. Recouvrir avec le reste de pommes de terre..
- Verser la crème liquide, saler, poivrer..
- Couper le reblochon en deux moitiés, puis en deux dans le sens de l'épaisseur. Déposer les morceaux sur le plat..
- Enfourner à 200 degrés pendant 20 minutes..
- Servir chaud, accompagné d'un verre de vin blanc..
It's typically served as a main course "apres-ski" but I think it makes for a fabulous holiday side dish. 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. How to cook tartiflette - recipe. A ridiculously indulgent take on a gratin, with potatoes smothered in a creamy bacon and onion sauce and a whole wheel of reblochon cheese. 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.