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 cook Tartiflette using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Tartiflette

Prepare 4-5 of pommes de terre.
Prepare 1/2 of oignon.
Prepare 150 g of lardon.
It's 4 c. à soupe of crème fraîche.
It's 1 of reblochon.

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 dans de l'eau bouillante. Pour savoir si les pommes de terre sont bien cuites, il faut que la lame de couteau ressorte sans problème..
Préchauffer le four à 210°C.
Éplucher et découper les pommes de terre en rondelles..
Dans une poêle, faire revenir les lardons et oignon..
Dans un plat à gratin, mettre une première couche de pommes de terre puis 2 cuillère à soupe de crème fraîche, le mélange lardon-oignon, de nouveau 2 cuillère de crème fraîche. Deuxième couche de pomme de terre et terminé avec le reblochon coupé en lamelles.
Mettre au four pendant 30-35 min.

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.