Tartiflette. Place the potatoes in the pot, cover with water, and bring to a boil. Remove bacon; pour off bacon fat. Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the Alps.
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).
The recipe was a great success.
The name "tartiflette" may have been derived from the Piedmontese word for potato "tartiflâ".
Vous pouvez avoir Tartiflette en utilisant 4 ingrédients et 7 pas. Voici comment vous cuisinez cela.
ingrédients et Tartiflette
- 850 g pommes de terre.
- 6 oignons.
- 1 gros reblochon.
- 2 paquets de lardons fumés (400g).
While the potatoes are boiling, heat the oil in a large frying pan. Tartiflette Tartiflette au reblochon Tartiflette (d'une vraie savoyarde) Pizza tartiflette Tartiflette aux endives Tartiflette de poireaux Ma tartiflette revisitée tartiflette au munster Extra Tartiflette Tartiflette au camembert Tarte tartiflette Tartiflette à l'espagnole Quiche à la tartiflette Chef Simon's tartiflette. The original recipe calls for nothing more than potatoes, chives, garlic and cheese, with an optional topping of creme fraiche, but most others use some combination of. Recipe by: Dan "A potato casserole that is a favorite in France.
Tartiflette instructions
- Couper les pommes de terre en fines tranches et les faire revenir à la poêle..
- Couper les oignons en petits morceaux et les faire revenir.
- Faire revenir les lardons.
- Ajouter les lardons et les oignons aux pommes de terre.
- Mélanger et poursuivre la cuisson des pommes de terre.
- Ensuite, verser le mélange dans un plat.
- Couper le reblochon en 2 et le déposer sur le plat. Recouvrir le plat de papier d'aluminium et mettre au four pendant 30 minutes à 210°C. Ensuite, enlever le papier d'aluminium afin de laisser le reblochon griller quelques minutes..
It's a specialty from the Savoie (Alps) region. Perfect for a cold day--especially after a day on the slopes. I use Brie when making it in the U. Reblochon cheese is the authentic cheese for the dish, but it's impossible to find. Build the tartiflette in layers: a layer of potatoes on the bottom, then a layer of the fried onion and lardon mixture, then another layer of potatoes.