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 8 ingrédients et 10 pas. Voici comment réussir que.

Ingrédients de Tartiflette

C'est de pommes de terre.
Préparez de reblochon.
Vous avez besoin de crème liquide entière.
Vous avez besoin de oignons.
C'est de lardons.
C'est de Poivre en quantité suffisante.
Préparez de Vin blanc.
Préparez de beurre pour beurrer le plat.

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

Coupez vos pommes de terre en fines tranches et reservez..
Beurrez votre plat à tartiflette et disposez les rondelles de pommes de terre..
Coupez vos oignons et faites les revenir dans une poêle avec les lardons..
Déglacez vos oignons et lardons avec le vin blanc et faites réduire..
Ajoutez la crème liquide dans la poêle et portez à ébullition. Poivrez et mélangez hors du feu..
Versez le contenu de la poêle sur les pommes de terre et égalisez pour avoir des oignons et des lardons partout..
Coupez le reblochon et recouvrez le plat de morceaux de reblochon..
Préchauffez votre four à 145 degrés..
Enfournez à 145 degrés pendant 2h15 environ..
Dégustez avec un peu de salade et un vin blanc du style apremont..

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.