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.
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You can have Tartiflette using 4 ingredients and 5 steps. Here is how you cook that.
Ingredients of Tartiflette
- Prepare 1/2 of reblochon.
- You need 6 of pommes de terre.
- Prepare of Oignons.
- Prepare 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
- Faites revenir l'oignon dans la crème fraîche..
- Cuire les pommes de terre et les couper en gros cube après les avoir cuite 20 minutes..
- Déposer les pommes de terre les oignons et la crème mélanger le tout dans le fond d'un plat..
- Couper le reblochon en deux (épaisseur) puis en deux. Enfournez 30 minutes..
- A déguster avec de la salade et un bon vin..
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.
