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Post by Anne on Jan 23, 2008 12:34:04 GMT -5
Tartiflette is a very easy and very popular receipe made with a highly stinking savoyard cheese called REBLOCHON . Now, according to Sister, you Americans should be able to find reblochon at Whole Food, and I even read that you can order it from Amazon (buying cheese from Amazon, that sounds incredible to me  ) . For 4 (quantities are “about …”) : - 800 gr - 1 kg non-mashy-type potatoes - 200 gr lardoons fumés (smoked bacon, sliced) - 250gr onions - 1 reblochon - half a glass of dry white wine - butter, pepper Cook the potatoes in boiling water, then peel them and cut them in slices (not too thin) . Grease an oven earth dish with butter and spread the potatoes out in it . Add pepper and very little salt (if any, since lardons and reblochon are already salty …) . Cook the sliced onions and bacon in a frying pan with some butter, then add the wine and let it evaporate a bit, then spread that on the potatoes . Take the crust of the reblochon away, cut it in two thick-wise and spread the two layers on top of the rest (some people don’t take the crust away, they just scratch it and then lay the layers crust up on top of the rest) . Put in 200-220°C oven for at least 15 mns until the reblochon is melted . Serve with a green salad . This has become a typical family or buddies unsophisticated winter meal . Of course, you’d better not count the calories : this is meant to allow you climb the snowy Alps slopes … Another warning : the smell of melted cheese will permeate your house for a while ;D ... |
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Post by sistereurope on Jan 23, 2008 12:42:26 GMT -5
Thanks Anne! That sounds like a fabulous wintry meal.
But just a few questions:
One, what are non-mashy type potatoes?!?
Two, do you cover the dish when you put it in the oven?
I love ANYTHING with potatoes and cheese...even stinky cheese ;D
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Post by sandy on Jan 23, 2008 12:44:27 GMT -5
This dish seems to be very tasty, but best of all, the name of it sound very funny!! ;D
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Post by sistereurope on Jan 23, 2008 12:46:51 GMT -5
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Post by Happygoin on Jan 23, 2008 13:56:21 GMT -5
SE, I'm guessing that "non-mashy" must be a baking/starchy potato, such as a Russet. I have a question for you French cooks out there...are lardons what we Americans know as bacon? Or is it more like pancetta? In other words, are lardons smoked or not? I wonder if it's a dish with lots of variations, since Gitte had one without the stinky cheese.
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Post by Jody on Jan 23, 2008 14:54:34 GMT -5
Lardons are smoked bacon, thick sliced and cut into strips. I always have to make double what the recipe calls for because I eat them faster than I can get them into the rest of the ingredients. I had a wonderful tarteflette in Auvers when Darcy and I visited there. I've made it at home with Yukon gold potatoes. Don't you just love all the varieties of potatoes in European markets. We're lucky to get 3 or 4 kinds here. An excellent source for hard to find cheeses is Zingerman"s in MI. www.zingermans.com |
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Post by Anne on Jan 23, 2008 16:30:49 GMT -5
Actually, one can buy either smoked or unsmoked lardons, but I always buy smoked ones, they are much more tasty . I found this on the web : "These are small pieces of thick cut bacon, sold ready-chopped. As an alternative to lardons, thick rashers of bacon can be cut lengthwise into strips and then into small dice." "Non-mashy potatoes" : sorry, I meant potatoes that one doesn't use for mashed potatoes, that means the kind (species) which remain firm enough when baked . You don't cover the dish when in the oven . Gitte, as Sister's weblink states it, reblochon has "a strong herbal aroma that is not for the timid" ;D ! If your tartiflette didn't stink, then it wasn't made with reblochon ! It could have been tomme de Savoie or another mildish cheese . But real tartiflette has to be made with reblochon, even though I'm afraid that pasteurised reblochon (which I guess is the only kind you can find abroad ?) is far milder than the "fermier" one (au lait cru) . As far as this being a greasy dish, well, what do you expect from bacon + melted cheese  ? And mind you, I've spared you the crème fraîche that many people add in their receipe ;D ! My receipe is just rich enough for my taste ... |
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Post by geordy on Jan 23, 2008 16:39:50 GMT -5
i brought back a reblochon several years ago. My college roommates and hubbies were coming to the City for Brunch before the Holidays...meeting at my place first. I was serving drinks and tidbits while we assembled. I had put out the cheese before they arrived. As I've said it is a tiny apartment. You know how when you are in a place the scent doesn't really register after awhile?? Well when they starting arriving they SMELLED the cheese!! But being adventurous eaters they ate it and enjoyed! We were going to a place called Lola's for a gospel brunch. Because of the music there were seatings at certain times so most of the customers were arriving at the same time. The entrance way was rather crowded as we waited to make our way to the host/hostess to be seated. One of my friend's husbands said"WE should have brought the cheese..would have cleared the room!" It has become a "catch" phrase for all of us now when ever we are someplace crowded! The tartiflette sounds delicious! I'll have to try it..an excuse to buy stinky cheese and bacon! And Gitte...maybe you do like stinky cheese. .would it be made without cheese Anne?? |
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Post by Anne on Jan 23, 2008 16:57:52 GMT -5
What do you mean Geordy, making tartiflette without any cheese ?
One can make some wimpish ( ;D) tartiflette with mild cheese, but not without cheese at all ...
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Post by geordy on Jan 24, 2008 9:26:41 GMT -5
Trust me Anne..when I make it it will be with the best stinky cheese I can find here! ;D
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Post by Becky (Berkeleytravelers) on Jan 24, 2008 12:41:54 GMT -5
Wow, this sounds like my kind of recipe! (Anne, I suspect that "non-mashy" potatoes would be types like Yukon Gold, which is very firm even when cooked?)
P.S. to Anne - you may be the only French woman I ever will meet who understands and correcly uses a word like wimpish!
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Post by Anne on Jan 25, 2008 3:23:54 GMT -5
Thank you Becky  ... Demarais already mentionned Yukon Gold potatoes, only we don't have those in France, so I don't know about them . The "chair ferme" (firm pulp ?) potatoes species that we have here are for example Charlotte, Roseval, Belle de Fontenay, Nicola ... in case some of those are sold in the US too . |
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Post by geordy on Feb 19, 2008 11:48:53 GMT -5
I made it! Sunday morning!
Saw the reblochon at a local gourmet grocery so I could not resist!
I used Yukon Golds(they are good for mashing but worked fine here!)
Rather a decadent dish...but it was cold here and S/O had made a surprise trip to visit so I thought it would be nice to try!
A success! ;D
Other than the tartiflette and my frozen left over Boeuf Bourgogne we ate out! (well also bagels, and some duty free treats he brought!)
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Post by Anne on Feb 19, 2008 12:02:51 GMT -5
Bravo Geordy ! I've exalted you for your daring   . Now, weren't you afraid to scare your S/O away with the smell in your appartment ;D ? |
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Post by Shoesy on Feb 19, 2008 12:05:22 GMT -5
Geordy - I don't really care about the tartiflette, but I'm so happy about your S/O's surprise visit. ;D
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Post by geordy on Feb 19, 2008 12:28:18 GMT -5
Thanks Anne..the smell wasn't really an issue..the bacon smell kind of off set the cheese....and then I did have some scented candles going!  Shoesy..you asked me about a visit in chat the DAY BEFORE he came! Some karma there! Anyone who likes cheese, potatoes, and bacon..try it! Easy and delicious! |
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Post by Happygoin on Feb 19, 2008 12:57:57 GMT -5
Potatoes/cheese/bacon?? What's not to like there! As soon as I'm off this everlasting diet.  I love when you try something new and it comes out perfect the first time. Good for you, geordy! |
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Post by Megan on Feb 19, 2008 15:08:15 GMT -5
I have just sent this recipe off to my Mum who is an amazing cook - unfortunately her daughter did not inherit the gene. I start an eight week "downsize me" programme on Monday and the food gods seem to be conspiriing aganst me already. Come the day after the 8 weeks this will be my dinner of choice! It sounds as close to perfection as any dish I have ever heard off !
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Post by geordy on Mar 9, 2008 17:10:32 GMT -5
I was watching "Iron Chef" yesterday.(a cooking show here) The mystery ingredient was ham. The Iron chef made a tartiflette!! She remarked that one of the judges would be familiar with it since she knew she was a food/travel writer who had been to European ski country! Thanks Anne.. I'm going to have to make it again before summer! PS: the Iron Chef, Cat Cora, won! |
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) .
? And mind you, I've spared you the crème fraîche that many people add in their receipe ;D ! My receipe is just rich enough for my taste ...
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I love when you try something new and it comes out perfect the first time. Good for you, geordy!
Let the riot begin! LOL - 
hahahha