Tartiflette

Cook the potatoes in a saucepan of salted boiling water for 5-minutes, or until tender. Good recipe - quick to prepare, easy and delicious. Excellent for feeding a hungry family. This tartiflette recipe is a traditional dish from the French Alps.

Salad and pickles are essential accompaniments, and charcuterie will turn it into a proper meal.

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. Boil the sliced potatoes until al dente, drain and set aside. This French tartiflette recipe combines crispy cubes of potato, melty cheese, onions, lardons (pancetta) and white wine for a decadent meal!

This will be saved to your scrapbook. Email this recipe to a friend. A potato casserole that is a favorite in France. This potato dish is a favourite in France.

Originating from the Savoie (Alps) region, it is perfect for a cold day - especially after a day on the slopes.

Raclette cheese mixed with Gruyere is also a good substitute. Put the potatoes, unpeele in a large pan, cover with water, bring to the boil and cook for minutes. Meanwhile, finely dice the onion and bacon. Recette facile et rapide. Tartiflette recipe by James Martin - Preheat the oven to 180°C.

It’s typically served as a main course “apres-ski” but I think it makes for a fabulous holiday side dish. All the ingredients can be sourced from your local shop, and when combined in this recipe result in a cheesetastic tartiflette , London-style. It’s the inspiration behind tartiflette , which is a dish used to promote this type of cheese. A tartiflette recipe is genuinely perfect for the cloudy and rainy April in the UK.

Reblochon is luxurious in texture and has a strong, nutty quality. It is a hearty and sophisticated dish that requires some preparation, the most tedious task being cleaning the potatoes. This dish is traditionally made with reblochon cheese, but we have combined creamy tangy Brie with smoked bacon and potatoes for an unusual twist. Preparation time: minutes. This is a beautiful French dish that is perfect for a cold day.

I came across this dish in a French market and looked up the recipe in a book. But when making I gave it a Welsh twist by adding a medium sized leek. The dish originates from the Savoy (Savoie) region of France, famous for its skiing resorts, hosting the Winter Olympics, cheese and charcuterie.

It has also transcended genres, moving from home kitchens to free-ride, becoming the mascot of various winter sports… There’s no denying it, there’s nothing better than a goo hearty meal at the end of a day of hard physical activity out on the slopes! Drain and set aside to cool slightly. Deglaze the pan with the white wine and. Since then, one can find it in many different ways (with cream, broth, red pepper, etc.) on menus of numerous restaurants and in winter sports resorts.

Peel and wash the potatoes. Place in a large saucepan of col salted water. Bring to the boil and cook for - minutes. Free Shipping Available.