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 have Tartiflette using 5 ingredients and 5 steps. Here is how you cook it.
Ingredients of Tartiflette
- You need 1 kilo of pommes de terre.
- It's 1 of paquet de lardons.
- Prepare 1 of reblochon fermier.
- Prepare 2 of oignons.
- It's of Sel, 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 instructions
- Faire bouillir une grande casserole d'eau. Laver les pommes de terre, et les couper en fine rondelles, puis les faire cuire à la vapeur..
- Couper l'oignon en rondelles et le faire cuire à l'eau. Ajouter les lardons et continuer la cuisson. Réserver..
- Dans un plat à gratin, disposer les rondelles de pommes de terre, puis les oignons et lardons, saler et poivrer..
- Couper le reblochon dans le sens de la largeur puis encore en 2 et disposer les 4 morceaux sur les pommes de terre..
- Faire cuire dans un four bien chaud une trentaine de minutes, et déguster avec une salade verte..
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.