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 have Tartiflette using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Tartiflette

You need 1 kg of pommes de terre.
You need 1 of reblochon.
You need 3 of oignons.
Prepare 10 cl of vin blanc (de Savoie).
You need 15 cl of crème liquide.
You need 250 g of lardons.
It's of Beurre.
Prepare of sel.
It's of poivre.

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 instructions

Faire cuire les pommes de terre à l'eau pendant 20 min, les éplucher et les couper en dés..
Couper les oignons en lamelles et les faire revenir dans du beurre..
Quand les oignons commencent à colorer, ajouter le vin blanc, puis les lardons et laisser cuire à feu doux pendant 10 minutes.
Verser la moitié des pommes de terre dans un plat à cuisson. Ajouter le mélange oignons/lardons. Recouvrir avec le reste de pommes de terre..
Verser la crème liquide, saler, poivrer..
Couper le reblochon en deux moitiés, puis en deux dans le sens de l'épaisseur. Déposer les morceaux sur le plat..
Enfourner à 200 degrés pendant 20 minutes..
Servir chaud, accompagné d'un verre de vin blanc..

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.