La Tartiflette - w/ photos
 

My version of which there are many variations:

La Tartiflette

1 - 1.5 kg of potatoes peeled and sliced.
1 reblochon au lait cru (500gms)
½ cup/150cl of creme-fraiche (plain yougurt or sour cream could be substituted)
3 - 4 oz of lard fumée with rind removed and cut into small cubes (bacon is a very poor substitute.)
1 medium onion sliced.
2 cloves of garlic minced.
Fresh ground pepper.
¼ cup/50cl of dry white wine.

Pre-heat oven 400F or 200C.

Drop potato slices in boiling water. Allow to cook « al dente ». They should be firm, offer resistance, not soft. Drain in a colander.

Slice reblochon (tip: Scrape of the outside crust w/ very sharp knife to remove ~70% of it. Sharp cheese plane would work, too. You can’t get it all off without wasting good cheese. I have been served tartiflette with crust left on, too. Depends how much crust you like in your tartiflette,)
http://www.tetongravity.com/usergall...tiflette01.jpg

Alternate in layers, potato slices, slices of cheese, then the lard, garlic, sliced onions mixture. Dust each layer w/ fresh ground black pepper. 1st layer.
http://www.tetongravity.com/usergall...tiflette02.jpg

3 layers and ready 4 the oven.
http://www.tetongravity.com/usergall...tiflette03.jpg

When complete sprinkle with ¼ cup of white wine.

Put in hot oven for 20 - 25 minutes.

Add creme-fraiche spoonfuls to the top.

Cook and additional 10 minutes. Serve hot with the white wine, crisp bread, green salad, and charcuiterie fumée.
http://www.tetongravity.com/usergall...tiflette04.jpg


litt

*** EDIT: changed 3 things after "re-building" a tartiflette last week.
1. I deleted the step re: "saute the lard, onions, and garlic for 5 minutes". I put them directly into the layers. No difference.
2. I reduced the lard fumee from 4 - 6 oz to 3 - 4 oz. Or, 100 - 150 grams. The size piece I use is about 3 x 4 x 1" thick. Also, I added to remove the rind. Should be obvious if you put a piece of rind into your mouth and find yourself still chewing it after 5 minutes!
3. Added photos.
Bon appetite!

IN TARTIFLETTE WE TRUST ! :biggrin:

Heh, I hadn't seen this, Tom just PM'ed me. Thanks!

Ski resort or gourmet food, I need pictures!!

Sounds good, but want to know what the final product looks like. This is theTeton Gourmet Research forum right?

there are few things better after a long day of flogging yourself on the slopes.

The origins of this dish are in the "family chalets" of Savoire using simple ingredients that would last the long alpine winters. You will rarely ever see this French peasant dish in Valais, CH even though they share a border.

In my best Homer Simpson voice, I say,
"Ummm...cheese, bacon, potatoes."

mmm....

just made one of these last nite for dinner. It was sooo good!!

With my boys out in UT and Jackson schralping the freshies, I needed something to cheer me up - esp as it was a crappy day in the cubicle yesterday!

now all i need is the for the haute savoie to get some snow, so that i can go and do it again in the proper surroundings! :biggrin:

brought some proper ingredients back from la grave. tartiflette will be had this weekend!

It's tartiflette season again.

i had rosti this past weekend, YUM! vallais boys, let's get a good recipe!

Rosti recipes?
I guess you could do a internet search on "Hotel du Cerf" in Sepey, VAUD. Last time I stayed there they were offering over 20 varieties of rosti.

The reality is that most Swiss stick with "nature", or w/ lardon, and/or onignons. Then, they might add an egg or two sunny-side-up on top.

At home, the Swiss just open the foil pack and slide the contents into a hot non-stick fry pan. Purchase at any Migros or COOP, in flavors of "nature" or "Bernoise" (w/ lardons).

hmmmmmmmmmmmmmm

It's good shit, brother, just needs to get a little colder out first.

That time of year, almost.

Q: don't think I've seen: reblochon au lait cru (500gms) at my local...anybody gotta translation? Looks sorta gruyere like.

hmmmm, no. Next time to try it with a good cabernet sauvignon and tell me what you think.

much softer and gooier than gruyere. might work with camembert if you can't find reblochon?

anyway, i knocked one up yesterday for my family. nothing like a nice light lunch on Boxing Day! :p

gotcha something in the brie-camembert range.

But it's gotta be stanky. Really stanky. Brie/camemberts are like green circle cheeses compared to the double-black of reblochon

sweet, thanks for the heads up, might have to go deep to find something super stank. We don't fear the foot cheeses.

Sacrebleu, what sacreligious words are you blabbering there? Reblochon is a unique cheese, necessary to a decent tartiflette. You don't use fucking gruyere or camembert, absolutely different!

Another fine meal is raclette, but you need the thingy to melt the raclette cheese.

it is on like donkey kong for friday evening. thanks to whole paycheck for packing all the obscurica.

okay, we made this and will be making it again. I definitely have some modifications to how I did it but this was a very good meal.

oh and a potato peeler took the rind of slickern shit.

Nice action, I'm gonna make some more of that if it ever gets cold around here.