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.
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.
You can have Tartiflette 🍴🧀 using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Tartiflette 🍴🧀
- It's 5 of grosses pomme de terre.
- It's of reblochon.
- You need of lardons fumés de volaille.
- You need 25 cl of crème fraîche.
- Prepare 1 of oignon.
- You need of poivre.
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 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 🍴🧀 step by step
- Cuire les pomme de terre à la vapeur.
- En attendant faite revenir les lardons et oignon(finement haché) dans une poêle et un peu de poivre.
- Ajouter la crème fraîche bien remuer à feu doux encore quelques minutes.
- Couper les pomme de terre en tranches et les installer dans un plat avec la préparation lardons oignon crème fraîche..
- Couper le reblochon en deux et le disposer par dessus et hop au four 180°.. il faut que ça soit bien doré.😜.
Usually, the wine cooks off since the tartiflette is in the oven for an hour. However, if you are serving it to small children or for other personal reasons, you may wish to leave out the wine. 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. 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. This is what I like to think of as the French answer to scalloped potatoes.
