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.
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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 5 ingrédients et 4 pas. Voici comment cuisiner ça.
Ingrédients de Tartiflette
- Vous avez besoin de Pomme de terre cuite à l'eau.
- Préparez de crème fraîche entière.
- Préparez de fromage spéciale tartiflette.
- Préparez de lardon ou tranche de dinde / poulet.
- Vous avez besoin de sel &poivre.
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 tranches ou en cubes.
- Dans un plat à four, disposer une couche de pomme de terre puis vos lardons / morceaux de charcuterie, de la crème fraîche, des morceaux de fromage, saler et poivrer.
- Recommencer les étapes en finissant par le fromage.
- Enfourner à 200° jusqu’à ce que le fromage soit entièrement fondu (environ 20 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.