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 5 ingrédients et 4 pas. Voici comment cuisiner ça.
Ingrédients de Tartiflette
- Vous avez besoin 1 kg de pommes de terre.
- Préparez 200 g de lardons.
- Préparez 1 de reblochon.
- Vous avez besoin 2 de gros oignons et une gousse d’ail.
- C'est 2 cuillères à soupe de d’huile, sel et poivre.
Feel free to replace some of the cream with crème fraiche if you're after a lighter finish. 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. The recipe was a great success.
Tartiflette étape par étape
- Épluchez,lavez et coupez les pommes de terre en dés.
- Émincez les oignons et faites les revenir dans une poêle pendant 10 minutes puis ajoutez les pommes de terre. salez,poivrez. Ajoutez les lardons et laissez rissoler 10 minutes..
- Frottez le fond d’un plat à gratin avec l’ail. Mettre une couche de pommes de terre aux lardons. Posez dessus la moitié du reblochon coupé en morceaux puis recouvrez de pommes de terre terminez avec le reste du reblochon.
- Enfournez à (190°) pendant 20 minutes.
The name "tartiflette" may have been derived from the Piedmontese word for potato "tartiflâ". 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.