"Simplicity is the ultimate sophistication" LdV

Saturday, 3 February 2018

MY TARTIFLETTE (Ma tartiflette)

MY TARTIFLETTE 
(Ma tartiflette)

Yes mine! And it is the best ever (everyone will tell you so)! I possess a recipe that I have changed a little bit from my dearest Huberte and believe me, you may die of pleasure after a few mouthfuls... 
This dish was developed in Savoie in the 80s, inspired by a traditional preparation called the "pela" (a roasted potatoes gratin with onions and cheese made in a big pan.). It is now linked with alpine ski, comfy chalet and conviviality around this delicious feast... Nota : you may put off the skin of the Reblochon... or you may not! I personally prefer with... A lovely green salad will perfectly end this beautiful tartiflette.


Wine pairing : Roussette du Bugey (White) from Savoy and Bugey.




MY TARTIFLETTE
A quick glance in your kitchen…

In your fridge
Reblochon
Lardons
White wine

In your cupboard 
Potatoes
Onions
Garlic
Olive oil


MY TARTIFLETTE 
Serves 3-4



1kg 35,27 oz of finest potatoes cubed
200g 7,05 oz of lardons
200g 7,05 oz of onions finely chopped
1 large reblochon cut in half lengthwise
1 crushed garlic clove
10cl 3,40 oz of white wine
Olive oil for the pan

Bring water to the boil and cook the potatoes for 15 minutes.
Meanwhile, in a large pan, soften the onions with the garlic and the lardons for 5 minutes in a little bit of olive oil.
Add the wine and cook for a further 3 minutes. Set aside in a plate.
Preheat your oven at 200° C.
Drain the potatoes and put them in the pan used before. Cook for a few minutes stirring continuously.
In an oven-proof dish, place the potatoes then the lardons mixture. 
Combine them a little bit.
Dispose the 2 pieces of reblochon on top.
Bake for 20 minutes.
Enjoy!!!



Ma tartiflette


Pour 3-4 personnes
1kg de très bonnes pommes de terre coupées en morceaux
200g de lardons
200g d’oignons émincés
1 beau reblochon coupé en deux dans le sens de la longueur
1 gousse d’ail écrasée
10cl de vin blanc
Huile d'olive 

Cuire les pommes de terre dans de l’eau bouillante salée pendant 15 minutes.
Pendant ce temps, faites revenir dans une grande poêle les oignons avec l’ail et les lardons avec un peu d'huile d'olive pendant 5 minutes.
Ajoutez le vin et poursuivez la cuisson 3 minutes. Réservez la mixture dans une assiette.
Préchauffez votre four à 200° C.
Égouttez les pommes de terre faites-les revenir dans la grande poêle pendant quelques minutes en remuant continuellement.
Dans un plat à gratin, disposez les pommes de terre puis la préparation aux lardons en mélangeant un peu les deux.
Placez les 2 morceaux de reblochon sur le dessus.
Enfournez pour 20 minutes.
Régalez-vous !

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