TRADITIONAL TARTIFLETTE A LA JOEL ROBUCHON

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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

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.

cynthia kambarami morotolo
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This was a great recipe! The tartiflette was easy to make and turned out delicious. The cheese was melted and gooey, the potatoes were crispy, and the bacon added a nice smoky flavor. I'll definitely be making this again.


zahra maqsood
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I made this tartiflette for my family and they loved it! The cheese was perfectly melted and gooey, and the potatoes were crispy on the outside and soft on the inside. I'll definitely be making this again.


katrina hanson
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This tartiflette was delicious! The cheese was melted and gooey, the potatoes were crispy, and the bacon added a nice smoky flavor. I'll definitely be making this again.


Fayyaz Jani
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I made this tartiflette for a dinner party and it was a huge success! Everyone loved it. The cheese was gooey and melted, the potatoes were crispy, and the bacon added a nice smoky flavor. I'll definitely be making this again.


Shadowmane
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This was the best tartiflette I've ever had! The cheese was melted and gooey, the potatoes were perfectly cooked, and the bacon added a nice smoky flavor. I'll definitely be making this again.


poto wire
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I followed the recipe exactly and the tartiflette turned out perfectly. The cheese was melted and bubbly, the potatoes were tender, and the bacon was crispy. I highly recommend this recipe.


Md Jueal khan
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This was a great recipe! The tartiflette was easy to make and turned out delicious. The cheese was melted and gooey, the potatoes were crispy, and the bacon added a nice smoky flavor. I'll definitely be making this again.


Duker Liberth
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I made this tartiflette for my family and they loved it! The cheese was perfectly melted and gooey, and the potatoes were crispy on the outside and soft on the inside. I'll definitely be making this again.


Cesar Daher
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This tartiflette was delicious! The cheese was melted and gooey, the potatoes were crispy, and the bacon added a nice smoky flavor. I'll definitely be making this again.


Elysee Messi
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I made this tartiflette for a dinner party and it was a huge success! Everyone loved it. The cheese was gooey and melted, the potatoes were crispy, and the bacon added a nice smoky flavor. I'll definitely be making this again.


Mohammad Mosharaf
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I followed the recipe exactly and the tartiflette turned out perfectly. The cheese was melted and bubbly, the potatoes were tender, and the bacon was crispy. I highly recommend this recipe.


Ansu Lamsal
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This was the best tartiflette I've ever had! The cheese was melted and gooey, the potatoes were perfectly cooked, and the bacon added a nice smoky flavor. I'll definitely be making this again.


Benna Abashe
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This tartiflette was a hit with my family! Everyone loved the cheesy, potatoey goodness. I especially liked the crispy bacon on top. I'll definitely be making this again.


Solomon Nengem
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I was hesitant to try this recipe because I'm not a big fan of cheese, but I'm so glad I did! The cheese was perfectly melted and gooey, and the potatoes were crispy on the outside and soft on the inside. I'll definitely be making this again.


Christie Davis
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This tartiflette was an absolute delight! The combination of cheese, potatoes, and bacon was perfect, and the recipe was easy to follow. I'll definitely be making this again.


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