Tartiflette lyonnaise. 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. Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the Alps.
Immerse in a large pan filled with cold salted water.
The recipe was a great success.
The name "tartiflette" may have been derived from the Piedmontese word for potato "tartiflâ".
Vous pouvez cuisiner Tartiflette lyonnaise using 5 ingrédients et 6 pas. Voici comment cuisiner que.
Ingrédients de Tartiflette lyonnaise
- Vous avez besoin de ou 6 quenelles nature soufflées.
- C'est de De la crème.
- Préparez de Du jambon (blanc, sec ou fumé).
- C'est de Du fromage à tartiflette.
- Préparez de oignon.
Place the potatoes in a pot of salted water. The quenelle is a dumpling of various different shapes and compositions found in traditional cuisine from several French regions. Thus, several types of quenelles include pike quenelles, the Lyon quenelles, quenelles of marrow and liver quenelles. Tartiflette; While we are on the subject of mountain food, we mustn't forget Tartiflette.
Tartiflette lyonnaise instructions
- Enrouler chaque quenelle dans une tranche de jambon et les aligner dans un plat à gratin..
- Émincer l'oignon et repartir dessus..
- Ajouter la crème..
- Couper le fromage en deux dans le sens de la hauteur puis en quartier. déposer sur la préparation croûte vers le haut,afin de tout recouvrir..
- Enfourner à 200C jusqu'à ce que ce soit bien gratiné.
- Servir une quenelle par personne accompagnée de salade verte..
Savoie and Haute Savoie are home to this piece of carb heaven. This iconic French menu item is a luxurious potato dish made with melted Reblochon cheese, lardons and onion, eaten as it comes. Place sliced potatoes in a pot and cover with water. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. So while this may not be a traditional gratin, I still think it turned out amazingly well!