Tartiflette lyonnaise. Place the potatoes in the pot, cover with water, and bring to a boil. Trim the tips off the garlic, then place them in a small foil pouch and drizzle with olive oil. Wrap the garlic and bake until the cloves are browned and soft.

I have also had tartiflette as a vegetarian dish by substituting some root vegetables for the bacon. Remove bacon; pour off bacon fat. This hearty Tartiflette recipe from chef Steve Groves is a combination of onions, potatoes, bacon, cream and Reblochon cheese. You can have Tartiflette lyonnaise using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Tartiflette lyonnaise

You need 4 of ou 6 quenelles nature soufflées.
It's of De la crème.
You need of Du jambon (blanc, sec ou fumé).
You need of Du fromage à tartiflette.
It's 1 of oignon.

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. 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.

Tartiflette lyonnaise instructions

Enrouler chaque quenelle dans une tranche de jambon et les aligner dans un plat à gratin..
Émincer l'oignon et repartir dessus..
Ajouter la crème..
Couper le fromage en deux dans le sens de la hauteur puis en quartier. déposer sur la préparation croûte vers le haut,afin de tout recouvrir..
Enfourner à 200C jusqu'à ce que ce soit bien gratiné.
Servir une quenelle par personne accompagnée de salade verte..

Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the French Alps. It is made with potatoes, reblochon cheese, lardons and onions. The word tartiflette is probably derived from the Arpitan word for "potato" (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal. This modern recipe was inspired by a traditional dish called péla: a gratin of. The recipe was a great success.