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 6 ingrédients et 9 pas. Voici comment cuisiner que.

Ingrédients de Tartiflette

Vous avez besoin de pommes de terres.
C'est de lardons.
Vous avez besoin de oignons.
C'est de crème fraîche légère 15%.
Préparez de reblochon.
C'est de Sel / poivre.

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

Préchauffer le four à 240°C (th.8)..
Faire cuire les pommes de terre pendant 30/35 minutes..
Couper les oignons, et les faites revenir dans une poêle, y ajouter les lardons..
Éplucher et couper en rondelles les pommes de terre..
Couper le reblochon en fine lamelles dans le sens de l’épaisseur (sans enlever la croûte).
Les disposer dans un plat à gratin, et commencer les étages successifs..
Les étages dans l’ordre sont pommes de terre; mélange oignons / lardons ; crème fraîche ; reblochon..
Finissez le dernier étages en recouvrant avec du reblochon, puis mettre au four pendant 20 minutes..
Servir chaud, accompagné d’une petite salade verte..

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.