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Tartiflette Recipe

 Poster: A snowHead
Poster: A snowHead
I’m looking to cook something nice for NYE tomororw and I’m giving Tartiflette a go. When I was skiing a few seasons back in Avoriaz, I had the best tartiflette I’ve ever had. It was a lovely creamy, cheer and lardons version. Does anyone have a decent recipe that they could share with me?
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 Obviously A snowHead isn't a real person
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@Ricklovesthepowder, - I’ve had success with this recipe although I didn’t eat it myself! Too creamy/cheesy for me, but the others declared it a triumph Madeye-Smiley https://www.bbc.co.uk/food/recipes/tartiflette_59096


Last edited by Obviously A snowHead isn't a real person on Wed 30-12-20 21:40; edited 1 time in total
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Well, the person's real but it's just a made up name, see?
Less of the cheer maybe.
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@Ricklovesthepowder, What ingredients have you got so far ? Also for how many people ?

Have seen half Reblochon in Tesco.
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This is pretty much what I used to do when I was cooking in a Chalet:

Tartiflette - serves 4


1kg Charlotte potatoes, peeled and sliced (if not Charlotte need to be a waxy variety, not a floury one)
250g bacon lardons
2 shallots or 1 onion
1 garlic clove
100ml white wine
200ml cream
Salt and freshly ground black pepper
1 whole Reblochon cheese(about 450g), sliced

1. For the tartiflette, preheat oven to 200C/Gas 7.
2. Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
3. Drain and set aside to cool slightly.
4. Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
5. Layer the potatoes into an ovenproof gratin dish with the bacon mixture and Reblochon slices - try for two Layers of each. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Finish with Reblochon on top.
6. Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.
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And if there are only 2 of you reduce the potatoes, but keep everything else the same for a really cheesy indulgence!
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@RobinS, The one change I would make to your recipe would be crème fraîche instead of double cream.
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RobinS wrote:
And if there are only 2 of you reduce the potatoes, but keep everything else the same for a really cheesy indulgence!


Thank you!
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rjs wrote:
@Ricklovesthepowder, What ingredients have you got so far ? Also for how many people ?

Have seen half Reblochon in Tesco.


Just two people (boris won’t allow any more) and I’ll be starting from scratch with the ingredients
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YouTube... Look for
tartiflette foodbusker..
White wine and tyme.. Awesome
If you can't get reblechon cheers try port salou.
Tip.. If you don't like too strong a cheese flavour use standard onions instead of shallots..
Also you can't have enough bacon sauce!!!!
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The recipe posted by @RobinS above looks good to me. The Reblochon works well because of the crusts. What's "bacon sauce", @yorkshirelad? French friends told me that the secret of these very cheesy dishes is only to drink white wine with them - water "curdles the cheese in your stomach and makes it lie very heavy". Laughing Laughing Laughing
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https://www.theguardian.com/lifeandstyle/wordofmouth/2014/feb/27/how-to-cook-perfect-tartiflette
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My top tip is to cut the reblochon in half horizontally (so you have 2 discs) and to place it on top of the potatoes etc with the rind side up. Makes an amazing crust

I don’t think you need to layer the cheese into the dish because it all melts through anyway
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 You know it makes sense.
You know it makes sense.
https://snowheads.com/ski-forum/viewtopic.php?p=1569909&highlight=tartiflette#1569909

https://snowheads.com/ski-forum/viewtopic.php?p=272564&highlight=tartiflette#272564
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Onion
Creme Fraiche
Bacon
Garlic
Loadsa spuds
Thyme
Pepper
Other herbs
Couple of wheels of Camembert to get job done.
Token Salad
Racing spoons at the ready
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 Poster: A snowHead
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I always use this one. It is perfect https://www.theguardian.com/food/2020/jan/15/how-to-cook-tartiflette-recipe-felicity-cloake-cheese-reblochon
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@Dave of the Marmottes, do you really mean Camembert? Tartiflette was invented by the reblochon makers organisation!
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If you can’t get reblochon, you can use Rollright - a British alternative, perhaps fitting tomorrow.
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HammondR wrote:
@Dave of the Marmottes, do you really mean Camembert? Tartiflette was invented by the reblochon makers organisation!


Yep. I undermine their sneaky marketing ploy by substituting the much more readily available Camembert.
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@HammondR, Was just about to post that link Toofy Grin
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Thanks for the recipes. Where would the best place be to find Reblochon cheese on NYE (and don’t say the alps!)
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@Ricklovesthepowder, My local MnS foodstore had reblochon in stock so you could try to find one near you. Tesco sometimes or ty a specialist cheese shop.
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Dave of the Marmottes wrote:
HammondR wrote:
@Dave of the Marmottes, do you really mean Camembert? Tartiflette was invented by the reblochon makers organisation!


Yep. I undermine their sneaky marketing ploy by substituting the much more readily available Camembert.


You bloody subversive.
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Simple version, slice potatoes and layer in an oven dish with cooked bacon and a bit of garlic, salt & pepper. Pour some cream over and put slices of reblochon on top. Cover and bake for about 30 mins, uncover for another 10 mins. Tesco (half) and Waitrose (whole & reassuringly expensive) both do reblochon.
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For extra indulgence (As if you need more), fry the sliced potatoes in butter to get a nice brown crispy buttery glaze before you layer.
They sell whole Reblechon in Sainsbury’s for about 4 quid.
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These almost make tartiflette sound edible. Having only once in my life had it, in Les Contamines, a tasteless stodge of potatoes with apparently no lardons, garlic or anything else in a white sauce, I have always consciously avoided it since.

Personally if I am having my stodge I much prefer as a result a rosti or grostl
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If your rösti is stodgy they aren’t doing that right either...
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Dave of the Marmottes wrote:
HammondR wrote:
@Dave of the Marmottes, do you really mean Camembert? Tartiflette was invented by the reblochon makers organisation!


Yep. I undermine their sneaky marketing ploy by substituting the much more readily available Camembert.


We use Brie as an alternative
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 You know it makes sense.
You know it makes sense.
@Ricklovesthepowder, They always have Reblechon in my local medium-sized Sainsburys
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@musher,
Quote:

Simple version, slice potatoes and layer in an oven dish with cooked bacon and a bit of garlic, salt & pepper. Pour some cream over and put slices of reblochon on top. Cover and bake for about 30 mins, uncover for another 10 mins.

That would work, and be really nice. Can also add sliced mushrooms if you like.
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musher wrote:
Simple version, slice potatoes and layer in an oven dish with cooked bacon and a bit of garlic, salt & pepper. Pour some cream over and put slices of reblochon on top. Cover and bake for about 30 mins, uncover for another 10 mins. Tesco (half) and Waitrose (whole & reassuringly expensive) both do reblochon.


Wot? No shallots or onions?
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No mushrooms ever. Shouldn't use onions if you want to be authentic.
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@halfhand, I prefer shallots, but onions will do. I can't see mushrooms working , either.
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We had it yesterday, this is a Reblechon alternative and they are online https://wildescheese.co.uk/products/rebellion?variant=22371059653
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@achilles, nor shallots wink Laughing Laughing
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@radar, I did a cheese making course at Wildes - great fun day and you end up eating more cheese than is sensible Laughing
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@Arno, Haven't done the course, but I do buy more than I should even when I do click and collect I walk out with extra!
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@halfhand, each to their own. snowHead

Tartiflette is only a recent tradition

Quote:

However it’s not until you start looking into the history of the dish that you find out that instead of being an indigenous dish of the Savoie region of France, the tartiflette recipe was developed in the 1980s by the Le Syndicat Interprofessionnel du Reblochon to help boost the sagging sales of Reblochon cheese. The name Tartiflette derives from the Savoie word for potatoes, tartifles, though the real origin of of the dish is the more traditional Savoyarde dish Péla, which consists of only Reblochon, potatoes and onions without the wine, cream and lardons. Since the dish doesn’t really have such a long history to become a traditional classic set in stone, there isn’t really a definitive way of cooking it, though the best focus on ways to increase the flavour and harmony of the dish. The real star of the dish is the Reblochon cheese, which there isn’t really an alternative for, but if you are unable to get a hold of it, then a brie combined with tasty mountain cheese such as Gruyère could be used instead.


I think we should all be grateful to Le Syndicat Interprofessionnel du Reblochon, though!
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My recipie is as follows

For 2 person (scales up easily)

1 large onion
2 handfulls of potates (the ones that say Vapour, not Frites)
3 cloves garlic
White cooking/cheap wine
Herbs de Provance
Pepper
100g lardons fume
1/2 a Reblechon
125ml Creme freche.

I use a silicon steamer in the microwave for pre cooking/boiling because it's clean and quick.

Chop the onions, put in microwave on medium for 8-10min
While the onions are cooking finly chop the garlic and then peal and chop the spuds.
Put the spud in the microwave for 12 min on high and start frying the onions and garlic and lots of herbes de provance.
Once the onions begin to brown add the lardons and a genrous amount of pepper.
When the lardons start to look cooked drown in white wine and turn down the heat
When the spuds are ready, dump them in the pan along with the creme freche
Mix it all together and put in an small oven dish, cover in thin chriss cross strips on rebelechon
Cook in oven on medium heat until the rebelchon begins to brown
Enjoy - food comma follows
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HammondR wrote:
I always use this one. It is perfect https://www.theguardian.com/food/2020/jan/15/how-to-cook-tartiflette-recipe-felicity-cloake-cheese-reblochon


Cubed potatoes?? Surely they should be slided?
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