Tartiflette. Place the potatoes in the pot, cover with water, and bring to a boil. Remove bacon; pour off bacon fat. Tartiflette is a cozy casserole with origins in Savoy in the Alps.

Heat the butter in a skillet over medium heat. Get Tartiflette Recipe from Food Network. The recipe was a great success. You can cook Tartiflette using 5 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tartiflette

It's 2 of reblochons.
Prepare 2.5 of kgs de pommes de terre.
It's 600 grs of lardons fumés.
It's 2 of gros oignons.
You need 2 cuillères à soupe of crème fraîche.

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. Great wheels of raclette, pungent fondues with sharp little pickles, squares of buckwheat pasta draped in bubbling beaufort - and, best of all, the humble tartiflette: a potato gratin that is a.

Tartiflette step by step

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.

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. Tartiflette is one of those French dishes that's deceptively simple, with just a few ingredients, but deeply satisfying. I serve it with a big winter salad of sturdy, assertive greens that might include escarole, frisée, kale, radicchio, watercress, or Belgian endive. Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the French Alps. It is made with potatoes, reblochon cheese, lardons and onions.