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 6 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Tartiflette

You need 800 g of pommes de terres.
Prepare 200 g of lardons.
It's 3 of oignons.
It's 100 g of crème fraîche légère 15%.
Prepare 200 g of reblochon.
Prepare of Sel / 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

Préchauffer le four à 240°C (th.8)..
Faire cuire les pommes de terre pendant 30/35 minutes..
Couper les oignons, et les faites revenir dans une poêle, y ajouter les lardons..
Éplucher et couper en rondelles les pommes de terre..
Couper le reblochon en fine lamelles dans le sens de l’épaisseur (sans enlever la croûte).
Les disposer dans un plat à gratin, et commencer les étages successifs..
Les étages dans l’ordre sont pommes de terre; mélange oignons / lardons ; crème fraîche ; reblochon..
Finissez le dernier étages en recouvrant avec du reblochon, puis mettre au four pendant 20 minutes..
Servir chaud, accompagné d’une petite salade verte..

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.