Tartiflette

It is made with potatoes, reblochon cheese, lardons and onions. The word tartiflette is probably derived from the Arpitan word for potato, tartiflâ. This modern recipe was inspired by a truly traditional dish called péla: a gratin of potatoes and onions (without cheese) in a . Eplucher les pommes de terre, les couper en dés, bien les rincer et les essuyer dans un torchon propre.

Lorsque les oignons sont fondus, ajouter les pommes de terre et les faire dorer de tous les côtés. Try our easy recipe with a step-by- step, illustrated method and indulge with this gratin-style dish.

Tartiflette is the ultimate winter comfort food! Son ingrédient star, le reblochon . Cook the potatoes in a saucepan of salted boiling water for 5-minutes, or until tender. Drain and set aside to cool slightly. Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-minutes, or until golden-brown.

This classic Alpine French dish is straight off the ski slopes. Thanks to our friend Charles . It originated in the valley of Aravis, home of reblochon cheese. Different valleys in the region have .

Sauteeing the potatoes in butter improves their flavour and helps with this too. This indulgent French recipe is a real winter warmer. In tartiflette we trust ! Plus rapide et simple tu meurs.

La recette par Chef Simon. A mix of ham, onions, potatoes and. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticitys sake, try to get hold of a whole Reblochon cheese.

Reminiscent of Camembert or Brie in flavour, texture and . Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin. Recette facile et rapide. Vroeger maakten de boeren het als afwisseling op raclette en fondue.

Het is een behoorlijk stevige maaltijd en de Fransen eten er dan vaak ook niets anders bij. Mais comme il est dommage de ne pouvoir en profiter .