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Tartiflette Recipe

 Poster: A snowHead
Poster: A snowHead
@Montana,
It’s (sort of) snowing in Truro and I’ve just made your tartiflette for dinner. Can’t be in France ☹️ but this has made me feel a little closer to the mountains. Accompanied by LENTILS , other halves
demon food
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 Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
Well after three visits to the supermarkets (Tesco x2 and Sainsbury’s) I’ve given up. I can’t find Reblochon anywhere. I make a similar dish to Tartiflette myself but I wanted to stick to the original recipe tonight with the Reblochon cheese. I guess my version will have to do which ain’t bad!
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 Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
pam w wrote:
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

Excellent advice for life in general I find, even if no cheese has been consumed.
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 You need to Login to know who's really who.
You need to Login to know who's really who.
Well I had to put cheddar on mine
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 Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
So awful not being in France
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 You'll need to Register first of course.
You'll need to Register first of course.
Ricklovesthepowder wrote:
Well after three visits to the supermarkets (Tesco x2 and Sainsbury’s) I’ve given up. I can’t find Reblochon anywhere. I make a similar dish to Tartiflette myself but I wanted to stick to the original recipe tonight with the Reblochon cheese. I guess my version will have to do which ain’t bad!


I've never had a problem getting reblechon in Tesco, though haven't checked in the last few weeks to be honest. It will be covid or brexit related no doubt and nothing to do with them just aligning their stock related to actual sales of course....
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 Then you can post your own questions or snow reports...
Then you can post your own questions or snow reports...
And I personally would never, ever use brie as a replacement. Camembert at a push, but I'd probably skip making it if I didn't have reblechon to use.
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 After all it is free Go on u know u want to!
After all it is free Go on u know u want to!
@susieski, i keep clear of the place, their miserly food and poor service at excessive prices. It is no wonder the dreaded golden arches are so successful in Francd
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 You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
According to Matt Hayes, quoted in Episode 65 of The Ski Podcast, ‘Alpine Cooking’ by Meredith Erickson has the "best tartiflette recipe he's ever come across"
https://audioboom.com/posts/7761738-65-the-great-escape-from-verbier-skiing-in-wales-cross-country-crans-montana
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 Ski the Net with snowHeads
Ski the Net with snowHeads
And here is the very recipe....
https://more.ctv.ca/food/recipes/tartiflette0.html

Looks pretty similar to all the others?! Maybe a bit more bacon and onion.
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 snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
A previous thread on the subject. https://snowheads.com/ski-forum/viewtopic.php?p=1569938&highlight=tartiflette#1569938
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 And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
There'll be fewer tartiflettes being made in France over the next few days, 30 tonnes of reblochon have been recalled and destroyed as a precaution against listeria contamination: https://www.francebleu.fr/infos/agriculture-peche/savoie-30-tonnes-de-reblochons-rappeles-par-precaution-1629305578?fbclid=IwAR2PBBOJ5Q2Hh437EeKR00mFayHWBBIZA6kA0Pb3FudKE07tuRXkIXZAZJ4
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 So if you're just off somewhere snowy come back and post a snow report of your own and we'll all love you very much
So if you're just off somewhere snowy come back and post a snow report of your own and we'll all love you very much
RobinS wrote:
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.



That's the hairy bikers recipe. Toofy Grin NehNeh
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 You know it makes sense.
You know it makes sense.
I would say that my Casino 'Tartiflette-in-a-can' was much nicer than it had any reason to be...
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 Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
@Richard_Sideways, perhaps you were really hungry.
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 Poster: A snowHead
Poster: A snowHead
@Alastair Pink, just by the tartiflette cheese instead then.



Though it is not as good as Reblochon, far less cream.
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