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 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. It's typically served as a main course "apres-ski" but I think it makes for a fabulous holiday side dish. Vous pouvez cuisiner Tartiflette using 5 ingrédients et 7 pas. Voici comment cuisiner ça.

Ingrédients de Tartiflette

C'est 2 de reblochons.
Vous avez besoin 2.5 de kgs de pommes de terre.
Préparez 600 grs de lardons fumés.
Préparez 2 de gros oignons.
Vous avez besoin 2 cuillères à soupe de crème fraîche.

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 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). Feel free to replace some of the cream with crème fraiche if you're after a lighter finish.

Tartiflette étape par étape

Épluchez et découpez en morceaux vos pommes de terre et les faire cuire.
Découpez vos oignons et les faire revenir dans une poêle avec un peu d huile d'olive.
Lorsque vos oignons sont cuits rajoutez les lardons. Je rajoute à ce moment de la cuisson de l ail du poivre et du persil.
Lorsque vos pommes de terre sont cuites les mettre dans un plat les écraser légèrement et y incorporer la crème fraîche.
Rajoutez ensuite vos lardons et mélangez bien pour répartir dans tout le plat le mélange..
Découpez les reblochons et les déposez sur le plat.
Mettre au four et servir accompagné d une petite salade.

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. 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.