tartiflette recipe by wed'ze

Magalie's Tartiflette recipe by Wed'ze

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Nothing is better than a good tartiflette to feel the winter mountain atmosphere and remember the taste of a good day skiing. Magalie from La Clusaz, in the Alps, is passionate about cooking. She gives us her recipe of tartiflette, original and tasty. Her trick? Add a bit of white wine to make it lighter and some creme fraîche for the taste...

 

Cadeau Wed'ze : recette de tartiflette by Magalie

 

recette tartiflette Magalie by wed'ze

 

IngrEdients For 6 persons

 

* 1 kg of potatoes with firm flesh (Charlotte, Monalisa type)

* 2 white onions

* 1 Reblochon cheese

* 200g of plain bacon bits (for those who like it, you can also take smoked bacon that you cut in big bits, it's very savoury and it brings some kind of additional mountain taste)

* 30g of butter

* 2 tablespoons of creme fraîche

* 25cl of white wine from Savoie (Apremont type)

* Nutmeg

* Salt, pepper

 

recette tartiflette Magalie by wed'ze

 

PrEparation 

 

recette tartiflette Magalie by wed'ze Peel the potatoes and cut them in big bits. Put them in a saucepan filled with water and cook until they are tender but still firm.
recette tartiflette Magalie by wed'ze Peel and chop the onions.
recette tartiflette Magalie by wed'ze Put the butter in a frying pan, let it melt and then add the onions. Cook them 5 minnutes over high heat.
recette tartiflette Magalie by wed'ze Add the bacon and stir for 10 more minutes.
recette tartiflette Magalie by wed'ze Add the potatoes to the bacon and onions and fry for 5 to 10 minutes over high heat.
recette tartiflette Magalie by wed'ze Add the white wine, salt (just a ittle bit), pepper, nutmeg, and let dry a little nut not completely.
recette tartiflette Magalie by wed'ze Pour the preparation in a gratin dish, add the 2 tablespoons of creme fraîche on top.
recette tartiflette Magalie by wed'ze Cut the Reblochon cheese in half, and then again divide the halves in two by cutting through the thickness. Dispose the cheese on top of the dish, the rind upward. Don't forget to remove the pastille before putting in the oven!
recette tartiflette Magalie by wed'ze Cook for 25 minutes at 200 degrees. When the crust is crusting and the cheese is completely melted, the tartiflette is ready for tasting. 
recette tartiflette Magalie by wed'ze At home, I serve it with a salad and a plate of charcuterie. A delight everytime! 

 

 


Now I let you to enjoy Magalie's recipe and tell me about it... And don't hesitate to share your impressions and you preparation tricks in the comments box below, we'd love that! To your dish, ready, set? Taste! 

 

** did you know? **

The name tartiflette comes form the tartifle, a little potato used to make the Péla,
a dish of fried potatoes, bacon and cheese leftovers, that was baked in
a frying pan with a long handle called "pelle" (shovel), "Péla" in the local dialect.

Emily - EN
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