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).
Feel free to replace some of the cream with crème fraiche if you're after a lighter finish.
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.
You can cook Tartiflette using 5 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Tartiflette
- Prepare 1 kg of pomme de terre(cuite à l’eau).
- Prepare 500 g of lardon.
- It's 1/2 of oignon émincé.
- It's 1 of reblochon.
- It's of Sel et poivre.
Spread the crème fraiche over the top and. The recipe was a great success. The name "tartiflette" may have been derived from the Piedmontese word for potato "tartiflâ". 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.
Tartiflette step by step
- Découper les pomme de terre en rondelles, les déposer dans un plat puis assaisonner..
- Cuire les lardons à la poêle, puis les disposer sur les pomme de terre, ainsi que les oignons..
- Découper le reblochon, et le mettre sur le plat. Enfourner 20 min à 180 degrés.
While the potatoes are boiling, heat the oil in a large frying pan. Heat the butter in a skillet over medium heat. 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 tastes like a dish that is as old as the mountains in the Savoie from which reblochon hails, and, to be fair, its inspiration is found in a properly traditional recipe called péla. But the origins of the modern version are actually - delightfully - pedestrian.