Recette: Délicieux Tartiflette express

Tartiflette express. Speaking of "on hand," I'm still in the "use what's you've got" mode. Reblochon is a semi-soft cheese that's used for Tartiflette, but you'll see folks using other semi-soft cheeses. (Reblochon is apparently illegal in the U. S.) There are even unnamed cheeses (above) in France that are meant to be used for Tartiflette, but don't have an official appellation.

This hearty Tartiflette recipe from chef Steve Groves is a combination of onions, potatoes, bacon, cream and Reblochon cheese. 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). Feel free to replace some of the cream with crème fraiche if you're after a lighter finish. You can have Tartiflette express using 1 ingredients and 6 steps. Here is how you cook that.

Ingredients of Tartiflette express

1. It's 150 gr of pommes de terre par personne, lardons, reblochon.

One of the best-loved dishes of the Alps, tartiflette is a mouth-watering gratinated potato dish from the mountainous region of Savoie in France. It is made with medium-sized potatoes, white wine, Reblochon cheese, onions, smoked salt pork (lardons fumés), and often crème fraîche. The recipe was a great success. The name "tartiflette" may have been derived from the Piedmontese word for potato "tartiflâ".

Tartiflette express step by step

1. Décongeler un bon reblochon de Savoie.
2. Éplucher et faire cuire les pommes de terre.
3. Faire cuire les lardons et les égoutter (mais pas trop non plus).
4. Préchauffez votre four à 200°c.
5. Mettre les pommes de terre dans 1 plat, rajouter les lardons et finir par des lamelles de reblochon..
6. Faire cuire de 20mn à 30mn, jusqu'à ce que le fromage gratine légèrement..

Melt the butter in a sauté pan and gently cook sliced onion and lardons, without letting them brown. Add the white wine and allow to reduce. Place the potatoes into a large pot and cover with salted water. Drain and allow to steam dry for a minute or two, then place in a large bowl. Remove bacon; pour off bacon fat.