Tartiflette 🍴🧀

Tartiflette 🍴🧀. Place the potatoes in the pot, cover with water, and bring to a boil. Remove bacon; pour off bacon fat. Tartiflette Tartiflette au reblochon Tartiflette (d'une vraie savoyarde) Pizza tartiflette Tartiflette aux endives Tartiflette de poireaux Ma tartiflette revisitée tartiflette au munster Extra Tartiflette Tartiflette au camembert Tarte tartiflette Tartiflette à l'espagnole Quiche à la tartiflette Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the Alps.

Tartiflette 🍴🧀 Great wheels of raclette, pungent fondues with sharp little pickles, squares of buckwheat pasta draped in bubbling beaufort – and, best of all, the humble tartiflette: a potato gratin that is a. The recipe was a great success. The name "tartiflette" may have been derived from the Piedmontese word for potato "tartiflâ". You can cook Tartiflette 🍴🧀 using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Tartiflette 🍴🧀

  1. You need 5 of grosses pomme de terre.
  2. You need of reblochon.
  3. It’s of lardons fumés de volaille.
  4. It’s 25 cl of crème fraîche.
  5. Prepare 1 of oignon.
  6. Prepare of poivre.

Build the tartiflette in layers: a layer of potatoes on the bottom, then a layer of the fried onion and lardon mixture, then another layer of potatoes. Heat the butter in a skillet over medium heat. While the potatoes are boiling, heat the oil in a large frying pan. 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 🍴🧀 instructions

  1. Cuire les pomme de terre à la vapeur.
  2. En attendant faite revenir les lardons et oignon(finement haché) dans une poêle et un peu de poivre.
  3. Ajouter la crème fraîche bien remuer à feu doux encore quelques minutes.
  4. Couper les pomme de terre en tranches et les installer dans un plat avec la préparation lardons oignon crème fraîche..
  5. Couper le reblochon en deux et le disposer par dessus et hop au four 180°.. il faut que ça soit bien doré.😜.

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. This hearty Tartiflette recipe from chef Steve Groves is a combination of onions, potatoes, bacon, cream and Reblochon cheese. 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). This Tartiflette recipe from chef Angie Mar gets its flavor from d'Affinois cheese, dry white wine, and fresh sage.