{"id":1991,"date":"2024-12-10T16:33:18","date_gmt":"2024-12-10T15:33:18","guid":{"rendered":"https:\/\/cuizette.com\/non-classifiee\/tartiflette-tradition-rethought\/"},"modified":"2025-01-22T18:17:16","modified_gmt":"2025-01-22T17:17:16","slug":"tartiflette-tradition-rethought","status":"publish","type":"post","link":"https:\/\/cuizette.com\/en\/recipes\/tartiflette-tradition-rethought\/","title":{"rendered":"Tartiflette: Tradition Rethought"},"content":{"rendered":"
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\n\t\t\t\t\t\"Tartiflette:\t\t\t\t\t
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Tartiflette: Tradition Rethought<\/h2>\n\t\t\t\t\n
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  • <\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\n
    \n \t\t\t\tCourse: Main course<\/mark><\/span>Cuisine: French<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\n\t\t\t<\/div>\n\n\n\t\t\t\t\t\t\t
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    <\/span>Servings<\/span>

    6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    25<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    35<\/p>minutes<\/span><\/div>

    <\/span>Calories<\/span>

    2800<\/p>kcal<\/span><\/div>

    <\/span>Total time<\/span>

    1<\/p>hour <\/span><\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n

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    Tartiflette, that great mountain classic, gets a gourmet twist in this Cuizette version! Here, the potatoes are pre-cooked directly in the pan for added flavor, enhancing every bite. A comforting dish, perfect for convivial evenings, where authenticity meets culinary astuteness. <\/p>\n \t<\/div>\n\n \n\t\n\t\n\t\n\n\n\t\t\n\t\t\t

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    Ingr\u00e9dients<\/h3>\n\t\t\t\t\t\t
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      1<\/span> kg<\/span> firm-fleshed potatoes<\/span><\/p><\/li>

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      200<\/span> g<\/span> smoked bacon<\/span><\/p><\/li>

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      2<\/span> large<\/span> onions<\/span><\/p><\/li>

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      1<\/span> garlic clove<\/span><\/p><\/li>

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      200<\/span> mL<\/span> heavy cream<\/span><\/p><\/li>

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      1<\/span> glass of dry white wine<\/span><\/p><\/li>

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      1<\/span> reblochon cheese (about 500 g)<\/span><\/p><\/li>

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      Salt and pepper to taste<\/span><\/p><\/li>

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      2<\/span> tablespoons<\/span> olive oil for cooking<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\t\t\t\n\t\t\n\t\t\t

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      Instructions<\/h3>\n\t\t\t
      • Preparation of ingredients :
        <\/strong>Peel and slice the potatoes into rounds about 5 mm thick. Peel and finely chop the onions. Rub a gratin dish with the garlic clove.<\/li>
      • Pre-cooking potatoes : <\/strong>
        Heat the olive oil in a large frying pan. Fry the potato slices over medium heat, stirring regularly, until golden-brown and slightly melting (about 15 minutes). Season with salt and pepper.<\/li>
      • Preparation of bacon and onions :<\/strong>
        In a separate frying pan, fry the lardons until golden brown. Add the chopped onions and cook gently until translucent and slightly caramelized. Deglaze with the dry white wine and reduce.<\/li>
      • Assembling the tartiflette :<\/strong>
        Preheat oven to 200\u00b0C (th. 6-7). Place a layer of golden potatoes in the bottom of the gratin dish. Cover with some of the bacon-onion mixture and a little cr\u00e8me fra\u00eeche. Repeat until all ingredients are used up. Cut the Reblochon cheese in half lengthwise, then into pieces. Arrange them on top, rind side up.<\/li>
      • Cooking : <\/strong>
        Bake for 25 to 30 minutes, until the cheese is melted and gratinated.<\/li>
      • Service: <\/strong>
        Serve hot, with a green salad or lambu0027s lettuce for freshness.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • For even more gourmandise<\/strong>: Add a pinch of dried thyme or rosemary to the potatoes during pre-cooking.<\/li>
        • For a lighter version<\/strong>: Replace some of the cr\u00e8me fra\u00eeche with plain yoghurt to lighten the dish without compromising texture.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t