Tartiflette recipe

Hamster · 12 Jul 2012 at 02:33

Tried tartiflette recently and really enjoyed it. Looks like quite a simple dish to make so I thought even a kitchen disaster area such as I might be able to do it.

I've picked up some Reblochon cheese and creme fraiche which I have been told are two of the main ingredients. I have some back bacon in the freezer and some unknown potatoes lying around.

There are plenty of recipes on the net but can anyone please recommend an authentic one?

randomshenans · 12 Jul 2012 at 08:02

Ingrédients
pour Tartiflette savoyarde

1 kg de pommes de terre
2 gros oignons
450 g de lardons
1 reblochon
crème fraîche
beurre
sel, poivre
Résumé :
Rien à voir avec la tartiflette au vin blanc. Servez avec un vin blanc ou un vin rouge de savoie. Recette savoyarde.
Préparation
pour Tartiflette savoyarde

Faites cuire les pommes de terre à la vapeur.

Pendant ce temps, faites blondir les oignons dans une poêle beurrée et reservez.

Faites suer les lardons dans la poêle des oignons, égouttez les lardons en prenant soin de conserver le gras de la cuisson. Coupez en dés les pommes de terre cuites, puis saisissez-les dans le jus de cuisson des lardons.

Si besoin, ajoutez du beurre.

Préchauffez le four th.6 (180°C).

Dans un plat à gratin profond, dressez une première couche de pommes de terre. Salez, poivrez, couvrez d'oignons et de crème fraîche, une couche de lardons.

Procédez une deuxième fois cette opération.

Grattez le roblochon et coupez-le en 2 dans le sens de la longueur.

Déposez chaque moitié du roblonchon croûte en haut, de sorte que la surface du plat soit recouverte.

Enfournez 20 min, jusqu'a ce que le fromage soit fondu, puis laissez grattiner.

Servez avec une salade verte.

The savoyarde is a great area for this. The above is exactly how I do it.

Hamster · 12 Jul 2012 at 15:29

Thanks but this is stretching my GCSE French a little far!!

panthro · 12 Jul 2012 at 15:41

Quicklink, do you not think it would be a good idea to translate that for people who can't speak French :confused:

glitch · 12 Jul 2012 at 15:50

Hamster said:
I've picked up some Reblochon cheese and creme fraiche which I have been told are two of the main ingredients.

Reblochen is the typical ingredient, crème fraîche is less so. Useable, certainly, but not classical.

Hamster said:
There are plenty of recipes on the net but can anyone please recommend an authentic one?

The one over at Wikibooks is a decent, classic recipe. But it's in 'American' so you'll have to do a little translating.

But at least it's less work than translating a recipe entirely in French - an interesting, yet completely baffling offering from QuickLink.

Personally, I'm in love with Rachel Khoo's mini-tartiflette recipe for so many reasons.

You could easily adapt that for a single, larger version with minimum effort.

Hamster · 12 Jul 2012 at 16:03

glitch said:
Reblochen is the typical ingredient, crème fraîche is less so. Useable, certainly, but not classical.

The one over at Wikibooks is a decent, classic recipe. But it's in 'American' so you'll have to do a little translating.

But at least it's less work than translating a recipe entirely in French - an interesting, yet completely baffling offering from QuickLink.

Personally, I'm in love with Rachel Khoo's mini-tartiflette recipe for so many reasons.

You could easily adapt that for a single, larger version with minimum effort.

Thanks, I'll try the wikibooks recipe. Definitely easier translating American measurements into English than Quicklink's copy/pasted recipe!!

Never heard of the Yukon Gold potatoes. Any more widely available potatoes that I can substitute? Also the bacon I've got is normal thickness rather than the thick slab type. I guess it won't make much difference if I use that instead.

glitch · 12 Jul 2012 at 16:14

Hamster said:
Thanks, I'll try the wikibooks recipe. Definitely easier translating American measurements into English than Quicklink's copy/pasted recipe!!

There are parts of QuickLink's recipe that are interesting but everything else is pretty much standard fare.

I can just about read it well enough to understand it, but it's missing vital information for me.

Hamster said:
Never heard of the Yukon Gold potatoes. Any more widely available potatoes that I can substitute? Also the bacon I've got is normal thickness rather than the thick slab type. I guess it won't make much difference if I use that instead.

You can get YG in this country, but you're basically looking for something that is slightly waxy - I'd go with Charlotte myself, but you could use Maris Piper or similar. It's more about avoiding anything really floury that will break down too much during the cooking.

As for the meat, you probably want to avoid back bacon at all costs. You need either proper lardons or diced-up streaky bacon which has the all-important fat:meat ratio you are looking for.

Back bacon will just dry out and seem awfully tough in the finished dish. You can use it, but you won't get the effect you'll be looking for.

Hamster · 12 Jul 2012 at 16:23

glitch said:
You can get YG in this country, but you're basically looking for something that is slightly waxy - I'd go with Charlotte myself, but you could use Maris Piper or similar. It's more about avoiding anything really floury that will break down too much during the cooking.

As for the meat, you probably want to avoid back bacon at all costs. You need either proper lardons or diced-up streaky bacon which has the all-important fat:meat ratio you are looking for.

Back bacon will just dry out and seem awfully tough in the finished dish. You can use it, but you won't get the effect you'll be looking for.

Excellent, thanks. Looks like another trip to the supermarket for me. Will have a go at this at the weekend

Also, is tartiflette normally served on its own or does anything else go well with it?

glitch · 12 Jul 2012 at 16:38

Hamster said:
Also, is tartiflette normally served on its own or does anything else go well with it?

I like mine with a glass of chilled, dry white wine and a light, leafy salad with a tasty, nutty vinaigrette.

Hamster · 12 Jul 2012 at 19:21

glitch said:
I like mine with a glass of chilled, dry white wine and a light, leafy salad with a tasty, nutty vinaigrette.

Thanks. I'm not that much of a drinker so I might substitute the wine with a glass of Schloer. I like the salad and vinaigrette suggestion

NXZT · 12 Jul 2012 at 21:54

glitch said:
I like mine with a glass of chilled, dry white wine and a light, leafy salad with a tasty, nutty vinaigrette.

I agree with glitch as the Tartiflette is quite a heavy dish (for me it's more a Winter dish) you need something with a bit of acidity and freshness to go with it. Quality bacon is also a must.

We used the recipe form the good food magazine and it's a nice dish to entertain guests a you can prep it well in advance.

1 clove garlic
6 waxy boiling potatoes
2 tbsp butter
180 g smoked streakylardons of bacon
1 onion, peeled and sliced
4 tbsp vermouth
110 ml double cream
black pepper
1/2 reblochon cheese

glitch · 12 Jul 2012 at 22:50

Hamster said:
Thanks. I'm not that much of a drinker so I might substitute the wine with a glass of Schloer.

How about some iced water and elderflower cordial? That ought to make for a nice, crisp non-alcoholic drink. Should go well with the rich food.

Hamster said:
I like the salad and vinaigrette suggestion

Something similar to the Florette Baby Leaf Salad would be a good base to start from if you can't be bothered with putting your own mix together.

Hamster · 12 Jul 2012 at 23:29

NXZT said:
I agree with glitch as the Tartiflette is quite a heavy dish (for me it's more a Winter dish) you need something with a bit of acidity and freshness to go with it. Quality bacon is also a must.

We used the recipe form the good food magazine and it's a nice dish to entertain guests a you can prep it well in advance.

1 clove garlic
6 waxy boiling potatoes
2 tbsp butter
180 g smoked streakylardons of bacon
1 onion, peeled and sliced
4 tbsp vermouth
110 ml double cream
black pepper
1/2 reblochon cheese

Excellent, thanks

glitch said:
How about some iced water and elderflower cordial? That ought to make for a nice, crisp non-alcoholic drink. Should go well with the rich food.

Something similar to the Florette Baby Leaf Salad would be a good base to start from if you can't be bothered with putting your own mix together.

Thanks

I've not tried elderflower cordial but will pick some up. I'll also get some ready mixed salad. I've found that unless I'm making quite a lot, ingredients go to waste when I buy them individually.

#Chri5# · 16 Jul 2012 at 22:42

We've made it following the Waitrose recipe.

First had it in in the French Alps - mmm

randomshenans · 17 Jul 2012 at 08:04

Sorry!

It's the best for up a mountain, but I've had it at lunch before and had to roll myself back out skiing again. So filling.

Hamster · 17 Jul 2012 at 20:11

glitch said:
Reblochen is the
The one over at Wikibooks is a decent, classic recipe. But it's in 'American' so you'll have to do a little translating.

I've finally managed to get round to making it and I've followed that recipe. I bought the Charlotte potatoes which were quite small so it took forever to peel them after boiling! I think I cooked them for a little longer than I would have liked though. I always find boiling potatoes a fine line between a little hard to too tender.

Will be serving with a baby leaf salad with vinaigrette. The white wine I bought is actually really nice so I'm going to have that with it but bought some of the elderflower cordial....never tasted it before.

Thanks again

-edit- The results!

1) Ingredients (Onion must have rolled out of the photo!)

2) Ingredients cooked. Reblochon slabs on top, crust up

3) After 1 hour in the oven. Reblochon nicely melted on top

4) Cheese mixed in and after 5 minutes under the grill

5) On the plate! Tastes a damn sight better than it looks

Tasted every bit as good as from the French market. I'm stuffed!!

We had it with the elderflower cordial as I put the wine in the freezer for too long and it froze solid!

K.C. Leblanc · 18 Jul 2012 at 21:31

panthro said:
Quicklink, do you not think it would be a good idea to translate that for people who can't speak French

Done

ingredients
Tartiflette for Savoy

1 kg of potatoes
2 large onions
450 g pork
1 Reblochon
cream
butter
Salt and pepper
Summary:
This tartiflette nothing to do with white wine. Savoie, who served with white wine or red wine. Savoy recipe.
preparation
Tartiflette for Savoy

Steam the potatoes and cook.

Meanwhile, Brown onions in the butter dish and a reserve.

Do you want to keep the fat in this meal, pan, drain pork and onion in bacon fat. Cubes of cooked potato, and then enter them with bacon drippings.

If necessary, add the butter.

Preheat the oven gas mark 6 (180 ° C).

The first layer of potatoes in a deep baking dish. Salt and pepper, onions and cream, pour a layer, add the pork.

This operation is performed for the second time.

This Roblochon vertical root and cut in 2

Each half of the drop-down roblonchon crust above it, so that the surface of the vessel covered.

Bake 20 minutes until the cheese melts, then let grattiner.

Serve with green salad.

glitch · 18 Jul 2012 at 21:35

Hamster said:
Tasted every bit as good as from the French market. I'm stuffed!!

We had it with the elderflower cordial as I put the wine in the freezer for too long and it froze solid!

Looks fantastic - I'd have happily put that away whilst wearing a stupidly large grin on my face.

Was the cordial to your liking?

K.C. Leblanc said:
Done

Well done.

Now do it properly without using a translation tool.

K.C. Leblanc · 18 Jul 2012 at 21:42

glitch said:
Looks fantastic - I'd have happily put that away whilst wearing a stupidly large grin on my face.

Was the cordial to your liking?

Well done.

Now do it properly without using a translation tool.

I was hoping for pictures of someone browning onions in a butter dish.

Hamster · 18 Jul 2012 at 21:46

glitch said:
Looks fantastic - I'd have happily put that away whilst wearing a stupidly large grin on my face.

Was the cordial to your liking?

Thanks

The dish was quickly demolished. The success was largely down to your recipe and advice!! Don't know if I've already mentioned, I'm pretty rubbish when it comes to cooking. I managed to burn a Bolognese sauce last week

The cordial was lovely actually. Nice crisp flavour as you described and great with ice. I thought it may have tasted a bit too perfumy like rose cordial but it was nothing of the sort. Will be buying more of it when it runs out!