Traditional Tartiflette A La Joel Robuchon Recipes

TRADITIONAL TARTIFLETTE A LA JOEL ROBUCHON

Traditional Tartiflette a La Joel Robuchon image

An unabashedly rich version of this traditional Alpine dish, it combines Reblochon cheese, potatoes, and ham for a rich, hearty meal, ideal for a dinner after a day on the slopes. Tartiflette de Savoie from The Complete Robuchon by Joel Robuchon. According to M. Robuchon, this serves 4. It is so very rich that I find it easily serves six to eight, especially if accompanied by a salad and good bread (and wine of course).

Provided by Chef Kate

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 medium potatoes, scrubbed
salt
1 tablespoon butter
1 onion, peeled and minced
1/4 cup dry white wine, such as sauvignon
2 ounces bacon
2 cups heavy cream, cold
1/2 lb reblochon cheese
3 tablespoons vegetable broth or 3 tablespoons water
pepper
2 ounces grated beaufort cheese (be generous) or 2 ounces gruyere (be generous)

Steps:

Put the potatoes in a saucepan and cover them with 1 quart (1 l.) water and 1 level tablespoon salt. Bring to a boil and simmer for 20-40 minutes, depending on the size of the potatoes. When they are finished, the tip of a knife will slide cleanly in and out of them. Drain.
While the potatoes cook, melt the butter in another saucepan. When it foams, add the onion and cook over low heat for 3 minutes; the onion should not brown. Add the wine and simmer for 20 minutes.
When the potatoes are cool enough to handle, peel them and chop them into large chunks.
Preheat the oven to 480 degrees fahrenheit/240 degrees celsius.
In a large bowl, gently mix the potato chunks with the lardons and reduced wine. Pour the combination into a baking dish. Whip the chilled heavy cream.
Remove the crust from the Reblochon and chop it into pieces. Put them in a baking dish and bake for 18 minutes; they should get warm but not too hot. Put the warmed cheese in a blender or food processor and blend briskly as you add the broth (or 3 tablespoons water if you have no broth). Add the whipped cream to the blended cheese. Taste for salt and pepper. Spread this creamy cheese over the top of the potatoes.
Sprinkle the dish on the diagonal with the grated Beaufort cheese. Bake for 8-12 minutes. You want the tartiflette to get a little color. Serve very hot.

FRENCH SAVOYARD TARTIFLETTE

French Savoyard Tartiflette image

Recipe for this great classic of French Savoyard cuisine. Potatoes and bacon au gratin with a delicious Reblochon cheese and white wine creamy sauce. A must-try! Original recipe here: http://frenchcookingfordummies.com/2009/tartiflette/

Provided by French Cooking for

Categories Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 reblochon cheese (500g - 1.1 lbs)
2 1/4 lbs potatoes (1 kg)
1/2 lb bacon, diced (250 g)
1 cup creme fraiche
3 tablespoons chives
1 tablespoon butter
1 glass dry white wine
1 onion
salt and pepper

Steps:

Clean potatoes and cut them by half.
Boil potatoes into salted water for about 30 minutes (They're ready when a knife enters easily). Then, you'll take them off water and let them chill.
Meanwhile, peel and slice onions.
Melt butter in a frying pan. Add sliced onions.
When onions are translucent, add bacon dices and leave over medium heat for 5 more minutes stirring often.
Preheat oven to 460° F (240° C / Th 8).
Peel and slice potatoes.
Rinse and dry small chives. Chop them.
In a bowl, combine creme fraiche with wine and small chives. Season with salt and pepper.
Grease an ovenproof dish. Start by arranging a layer of potato slices at the bottom of the dish. Top with bacon dices and onion, then spread the cream mixture on top. Repeat with another layer of everything.
Grate Reblochon's rind lightly with a knife. (Don't take it off! Just grate what's coming off easily).
Slice Reblochon cheese into 2 thinner circles, each one having rind on one side and inside cheese on the other side.
Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering.
Serve immediately with green lettuce and vinaigrette.

Nutrition Facts : Calories 480.6, Fat 33.8, SaturatedFat 16.1, Cholesterol 85.2, Sodium 355.5, Carbohydrate 33.5, Fiber 4, Sugar 2.4, Protein 8.9

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