Tartiflette With Reblochon Recipes
TARTIFLETTE
Try serving this French-style cheesy potato bake with pickled onions, gherkins and charcuterie.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 8
Steps:
- For the tartiflette, preheat oven to 200C/400F/Gas 7.
- Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
- Drain and set aside to cool slightly.
- 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.
- Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.
- Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.
TARTIFLETTE
A potato casserole that is a favorite in France. It's a specialty from the Savoie (Alps) region. Perfect for a cold day--especially after a day on the slopes. I use Brie when making it in the U.S. Reblochon cheese is the authentic cheese for the dish, but it's impossible to find in the USA. Raclette cheese mixed with Gruyere is also a good substitute.
Provided by Dan
Categories Side Dish Vegetables
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain and allow to steam dry for a minute or two, then place in a large bowl.
- Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the bacon, and continue cooking and stirring until the bacon is browned and beginning to crisp, 2 to 3 more minutes. Mix onion mixture into the potatoes. Stir in the creme fraiche and season with salt and pepper. Spread potato mixture into the prepared baking dish, and arrange the sliced Brie cheese on top. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes, then remove the aluminum foil. Return the pan to the oven, and continue baking until bubbly, 10 to 15 more minutes.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 16.8 g, Cholesterol 61 mg, Fat 22.2 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 11.4 g, Sodium 296 mg, Sugar 2.1 g
TARTIFLETTE RECIPE
A delicious and hearty winter dish that is the perfect combination of cheese, potatoes, and bacon.
Provided by Nassie
Categories Main dishes
Time 1h15m
Number Of Ingredients 10
Steps:
- Wash and peel the potatoes and chop into thin round slices.
- Grease the casserole dish and layer the sliced potatoes across.
- Add the bacon lardons, onions, spinach, etc in between the potato slices.
- Mix the crème fraîche, wine, butter, garlic, salt and pepper in a bowl.
- Add the mixture over the top of the potatoes in the casserole.
- Slice the reblochon cheese block into thin slices and place on top of the potatoes.
- Cook in preheated oven for 45 minutes at 190C° (375F°) until potatoes and cheese are lightly browned.
- Remove from oven and cover with lid. Serve while warm.
Nutrition Facts : Calories 817 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 50 grams fat, Fiber 7 grams fiber, Protein 24 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1, Sodium 990 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
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- Preheat the oven to 350 F. Place the potatoes in the pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into small dice and set aside.
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- Fontina Cheese – The Closest Substitute For Reblochon Cheese. Reblochon’s cheese’s main characteristics are its nutty flavor and creamy texture. Fontina is a close match to both due to being a washed-rind cow’s cheese, but Fontina is native to Italy, not France.
- Gruyère Cheese – Another Close Substitute Of Reblochon Cheese. Gruyère Cheese is a hard yellow Swiss cheese and a great substitute for Reblochon. It’s named after its city of origin, Gruyères.
- Port Salut Cheese – A Great Substitute For Reblochon Cheese. Port Salut cheese is made from skimmed milk, making it super-soft and creamy after an extra-long curing period.
- Muenster Cheese – Semi-Soft Cheese Similar To Reblochon Cheese. Muenster cheese is a semi-soft, washed-rind white cheese with a yellow rind that’s a milder alternative to Reblochon cheese.
- Taleggio Cheese – Commendable Substitute Of Reblochon Cheese. Taleggio is an Italian semi-soft cheese with a hard, washed rind that’s an outstanding Reblochon cheese substitute.
- Raclette Cheese – Exclusive, High-End Substitute For Reblochon. Raclette du Valais is a semi-hard Swiss cheese made from cow’s milk that is mainly consumed melted as part of Raclette’s French dish.
- Emmental Cheese – Versatile, High Availability Alternative To Reblochon. Emmental is a medium-hard Swiss cheese that’s very similar to Gruyère, just slightly firmer.
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