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.

This hearty Tartiflette recipe from chef Steve Groves is a combination of onions, potatoes, bacon, cream and Reblochon cheese. 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. You can cook Tartiflette using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tartiflette

It's 6 of ou 7 grosses pommes de terre.
You need 200 g of lardons.
It's 1 of fromage à tartiflette.
It's 1 of gros oignon.
It's 1 of ou 2 échalotes.
You need 25 of à 30cl de crème semi liquide.
You need of Sel et poivre.

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 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 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.

Tartiflette step by step

Épluchez les pommes de terres et les mettre dans un faitout, couvrir entièrement d'eau. Mettre à bouillir. Quand toute l'eau s'est évaporé elles sont cuites. Moi je trouve que cette méthode marche bien mais il faut piquer quand même avec la fourchette pour voir. Ensuite les couper en morceaux et les disposer dans un plat allant au four. Préchauffez le four 210° chaleur tournante..
Dans un wok ou une poêle, faire revenir les lardons puis oignon et échalote. Mettre sel et poivre. Hors du feu rajoutez la crème..
Versez le mélange sur le plat de pommes de terre. Prendre le fromage et le couper en deux dans le sens de la hauteur puis encore en deux. Disposez le tout sur le plat..
Mettre au four 20 à 25 min jusqu'à avoir une belle coloration. C'est prêt!.
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Spread the crème fraiche over the top and. 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. While the potatoes are boiling, heat the oil in a large frying pan. 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.