Frecossais Posted January 20, 2012 Share Posted January 20, 2012 I brought a couple of Reblochon cheeses back to England with me after having tasted tartiflette for the first time, and last night I made it for my book club meeting. It was just as good as I remembered, and the dish was scraped clean. It is a very filling meal, and so tasty. We had Elizabeth David's chocolate mousse with fresh strawberries to follow. Mmmm. Link to comment Share on other sites More sharing options...
Val_2 Posted January 20, 2012 Share Posted January 20, 2012 We chop and change tartiflette recipes all the time. Currently the favourite is small whole pieces of potato in a creamy buttery cheesy sauce with Morbier cheese sliced over topand melted in the oven. I often do it with sliced potatoes, sliced apples and carrots in layers and lardons and cheese. Its one of those comfort food recipes everyone adapts to their own liking. Link to comment Share on other sites More sharing options...
Frecossais Posted January 20, 2012 Author Share Posted January 20, 2012 I don't tend to be very creative in the kitchen, but I really wish I was. The trouble with my tartiflette is the amount of cream that went into it, very unhealthy and not to be on the menu too often. Sliced apples and carrots, mmmm. Think I could try that.Talking about lardons, they're very fatty. In England I buy what's called cooking bacon, basically leftovers and cut them up myself. That way I can control the amount of fat. Link to comment Share on other sites More sharing options...
idun Posted January 20, 2012 Share Posted January 20, 2012 Frecossais, have it as a treat. Like we have Gratin Dauphinois as a treat. You could low fat it........... beurk, is all I can say to low fatting stuff. Also when you have treats they are something to look forward to and as you have done, to be shared with friends and family. Link to comment Share on other sites More sharing options...
Gardengirl Posted January 21, 2012 Share Posted January 21, 2012 I used to love tartiflette when we spent time in the Alps - it was on restaurant menus in our village, and we often ate it where we stayed on every visit. Delicious! I've never tried making it myself, but have occasionally ordered it in restaurants away from mountain regions. Not a good idea, I've found - apart from one restaurant near us in the Gard, where it was spot-on. Sadly that restaurant is now closed, but tartiflette appeared on the menu once a week, and was perfect, and very popular with locals. I tried it in another local restaurant just the once, not at all tasty and very very fatty - not the right sort of fatty! Frecossais, with a menu like that (apart from strawberries, which I'm allergic to), it sounds the sort of book club I'd love! [:D] Link to comment Share on other sites More sharing options...
Bernice Posted January 21, 2012 Share Posted January 21, 2012 [quote user="Val_2"]We chop and change tartiflette recipes all the time. Currently the favourite is small whole pieces of potato in a creamy buttery cheesy sauce with Morbier cheese sliced over topand melted in the oven. I often do it with sliced potatoes, sliced apples and carrots in layers and lardons and cheese. Its one of those comfort food recipes everyone adapts to their own liking.[/quote]I sometimes use chunks of boudin noir instead of lardons - tastes great!Bernice Link to comment Share on other sites More sharing options...
Catalpa Posted January 21, 2012 Share Posted January 21, 2012 I often slice endive - across the round, not lengthways - and mix that in with the sliced potato. The slight bitterness cuts through the richness of the cream and cheese beautifully. And don't forget the glass of white wine - I usually use a Riesling - as you put it into the oven to cook.In France, Lidl has a cheese for Tartiflette - slightly different taste and texture compared to Reblochon - but not as expensive. Link to comment Share on other sites More sharing options...
idun Posted January 21, 2012 Share Posted January 21, 2012 Riesling? In the Savoie, it's more likely to be a nice little Apremont. Isn't the Riesling heavy? Link to comment Share on other sites More sharing options...
Keni Posted January 21, 2012 Share Posted January 21, 2012 So, as we have never seen or tried this, has anyone a basic Tartiflette recipe we can scrounge? Link to comment Share on other sites More sharing options...
Clair Posted January 21, 2012 Share Posted January 21, 2012 [quote user="Keni"]So, as we have never seen or tried this, has anyone a basic Tartiflette recipe we can scrounge? $[/quote]Have a look at this, Keni: http://www.completefrance.com/cs/forums/1763818/ShowPost.aspx Link to comment Share on other sites More sharing options...
idun Posted January 21, 2012 Share Posted January 21, 2012 I would also put some wine in, it would be very rich without and I would use an Abymes or Apremont. Link to comment Share on other sites More sharing options...
Catalpa Posted January 21, 2012 Share Posted January 21, 2012 [quote user="idun"]Riesling? In the Savoie, it's more likely to be a nice little Apremont. [/quote]Of course it is. Elsewhere a nice little Apremont may not be as easy to find. [quote user="idun"]Isn't the Riesling heavy?[/quote]For my taste no. An Alsacienne riesling works well and simply adds a touch of astringency along with the mild flavour. Link to comment Share on other sites More sharing options...
idun Posted January 21, 2012 Share Posted January 21, 2012 Riesling, I used to really enjoy it years ago, and it is years and years since I have had any. I cannot remember it being 'astringent'. And now you have tweeked my curiosity, I'll have to buy a bottle.[:P]I really thought that the savoyards were malin enough to have their wine on sale partout. Link to comment Share on other sites More sharing options...
Pads Posted January 22, 2012 Share Posted January 22, 2012 Try changing the bacon for smk salmon for a different take on this dish Link to comment Share on other sites More sharing options...
Keni Posted January 22, 2012 Share Posted January 22, 2012 All this taken on board, many thanks to all - Apremont - never tried that, also won't be able to try the salmon one as allergic to fish! But will have a go at the others xxx[:D] Link to comment Share on other sites More sharing options...
Frecossais Posted January 22, 2012 Author Share Posted January 22, 2012 [quote user="gardengirl "]I used to love tartiflette when we spent time in the Alps - it was on restaurant menus in our village, and we often ate it where we stayed on every visit. Delicious! I've never tried making it myself, but have occasionally ordered it in restaurants away from mountain regions. Not a good idea, I've found - apart from one restaurant near us in the Gard, where it was spot-on. Sadly that restaurant is now closed, but tartiflette appeared on the menu once a week, and was perfect, and very popular with locals. I tried it in another local restaurant just the once, not at all tasty and very very fatty - not the right sort of fatty! Frecossais, with a menu like that (apart from strawberries, which I'm allergic to), it sounds the sort of book club I'd love! [:D][/quote]Yes, our book club meetings are a monthly treat. The only problem is that the books get a ten minute mention (unless they're very very good) as we enjoy a good natter over the meal. It certainly keeps our culinary skills alive. Link to comment Share on other sites More sharing options...
Fay Posted March 24, 2012 Share Posted March 24, 2012 i couldn't get the recipe link to work, but here's my recipe which always gets rave reviews and is as easy as can be:TARTIFLETTE (Serves 4 easily)1 kilo potatoes3 small or 2 big tubs smoked bacon lardons (or pancetta)1 large onion, finely chopped1 clove garlic, crushed (optional)2 medium-sized tubs crème fraîcheSalt and freshly ground black pepper1 small Reblochon cheeseHeat the oven to 180°C/350°F (Gas Mark 4).Peel potatoes and chop into dice-sized pieces. Parboil for 10 minutes then drain and set aside.Meanwhile, start to sauté the bacon gently and, when the fat has run a bit, add the chopped onion and garlic and sauté gently but don’t allow to brown.Mix together the potatoes, bacon and onion, and the crème fraîche and season (careful with the salt because of the bacon).Pour the mixture into a shallowish, largish baking dish and level it out a bit.Scrape a little of the orange rind off the two flat sides of the Reblochon, then slice it horizontally into four rounds. Lay the slices over the top of the potato mixture.Bake for about 40 minutes until it’s all golden and crusty and bubbly. Serve with green salad. Link to comment Share on other sites More sharing options...
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