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 4 ingredients and 6 steps. Here is how you cook that.

Ingredients of Tartiflette

It's 1 kg of patate.
You need 1 of reblochon.
You need 3 of oignons.
You need 300 g of lardon.

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 step by step

Épluchez et faites bouillir vos patates 20 minutes un peu près pour quelles soient cuites mais pas trop.
Préchauffez votre four à 200*C. Pendant ce temps faite revenir vos oignons puis vos lardons.
Une fois les patates cuites couper les en rondelles et faites les un petit peu revenir dans une poêle pour qu’elles soient légèrement croustillante.
Mettez tous les ingrédients mélanger dans un plat qui va au four.
Frottez avec un couteau la croûte de votre reblochon. Coupez le dans la longueur et disposez le sur vos ingrédients..
Enfournez et laisser cuire environ 30 minutes après pour moi c’est surtout du feeling dès que votre plat vous semble bien cuit, dorée et croustillant il est prêt !.

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.