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 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Tartiflette
- Prepare 1 kilos of pommes de terre.
- It's 2 of gros oignons.
- Prepare 150 gr of lardons.
- Prepare 10 cl of vin blanc.
- It's 10 cl 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
- Cuire les de pommes de terre préalablement épluchées..
- Pendant ce temps, découper le reblochon en deux, puis en lamelles, et couper les oignons. Faire cuire les lardons, les oignons et ajouter du vin blanc..
- Lorsque les pommes de terres sont cuites, les couper en petits morceaux..
- Pour le montage, mettre dans votre plat : - 1 ère couche de pommes de terre - 1 ère couche du mélange lardons/oignons - un peu de crème - la moitié des lamelles de reblochons Et on renouvelle l’opération une seconde fois pour la 2 ème couche..
- Enfourner pour 20-30min. Et bon appétit 😃.
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.
