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Prepare a good white wine tartiflette
The tartiflette is a preparation that you can put on the table for the main course. It is a gratin made up of potatoes, bacon, onions and reblochon cheese. To delight the palate of your guests, you can slightly modify the traditional tartiflette recipe by adding white wine.
To treat 4 people, you must have a reblochon, a tablespoon of fresh cream, 500 g of onions, a kilo of potatoes and 200 g of bacon.
Also prepare 15 cl of white wine, a knob of butter.
In case you can't find lardons or if you don't have any in your fridge, you can substitute it with diced smoked ham.
As for white wine, we particularly recommend Apremont or a white wine from Savoie to bring more flavor.
If you receive more people, you must increase the quantity of ingredients: please respect the quantities to avoid leaving a tartiflette that is too heavy to digest.
Reblochon is a raw, whole milk cheese with uncooked pressed paste and washed rind.
For its manufacture, we chose the milk of cows of mountain breeds Abondance, Tarine and Montbéliarde. A good Reblochon has a rind that takes on an orange-yellow color and is covered with a fine white mousse.
You will have to be careful when choosing your Reblochon, because manufacturers can bring an artificial color to the rind with carotene or annatto. This is the cheese selected for the preparation of the tartiflette, because the hazelnut taste of Reblochon goes very well with potatoes.
If you take another cheese instead of reblochon, your tartiflette will take on another taste and even another name. For the gratin with the morbier, we obtain a very good morbiflette.
Belgian gastronomy also has in its specialty the Herve cheese tartiflette.
Go to the stove
Start your preparation by peeling the potatoes. Immerse them in boiling salted water for 20 minutes. To check their cooking, pierce a potato with a knife and if it does not break, it is that it is cooked enough.
Drain the potatoes and set them to one side. It is also possible to cook the potatoes with their skins on, but you must peel them afterwards.
Continue the preparation by slicing the onions. You must then melt the knob of butter in a frying pan and sauté the onions until they are lightly browned.
Then add the bacon or ham and the white wine. Do not forget to season this preparation.
Let everything simmer for a good ten minutes so that the alcohol evaporates. Meanwhile, take the potatoes and cut them into slices. Take a gratin dish and place half of the onions and bacon in the bottom.
Divide the potatoes into slices and pour the rest of the onions and bacon on top. If you want your potatoes to soak up the white wine perfectly, simmer it with the bacon bits and onions before transferring it to the gratin dish.
You can also lightly brown the potatoes in butter for a few minutes over high heat before placing them in the gratin dish. Cut the cheese in half horizontally and place these four pieces of reblochon, rind upwards, on top of your preparation. Pepper lightly but do not salt.
You can even add a tablespoon of fresh cream. Bake everything in a hot oven for 20 to 30 minutes.
Take your dish out of the oven when the preparation is golden brown and serve the white wine tartiflette with a green salad and a few well-seasoned tomatoes.
After the white wine tartiflette
After a good meal, it is better to finish with a dessert. After a good meal like tartiflette, it is better to have some fruit. They are much easier to digest and you don't have to serve fresh apples.
You can prepare a strawberry mousse with cottage cheese, a fruit tiramisu, a light fruity verrine. If you want a more elaborate dessert, you can get down to preparing a vanilla raspberry millefeuille. This dessert will be a hit at dinner.
You can also allow yourself a plate of cheese and a glass of wine to end this meal. In order not to overwhelm the flavors, you will have to choose the wine that can go well with the cheese and that will not waste the palate of your guests.
It is important to create the best cheese, dessert and wine pairings.
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