Tartiflette. Nom!

[kittyP]

I know there are a few on here that have made this delicious dish before.
I have only eaten it made by the lovely Biddlybee, it was fucking fantastic, but I have never made it myself and wish to on new years day.

Share your recipes and tips etc here and it will be greatly appreciated.

 

[Orang Utan]

You just need spuds, bacon, onions and Reblochon and some pepper.
Serve with cornichons and flat meats

 

[doddles]

Best with lardons - chunky cut bacon. And white wine is good to put in too. Slice up the spuds, put them in a circular oven proof dish, add the lardons and onoins, sprinkle with pepper, pour in some wine, then place a reblechon half (cut horizontally so you have two rebloshon disks) on top. Bake in the oven.

nom nom

 

[Orang Utan]

Oops forgot about the wine.
I would slice the Reblochon for a more even coating
Parboil and cool the spuds first too!

 

[8115]

Waxy potatoes are best, I think. Careful not to over-parboi them or you will have watery tartiflette. Watery tartiflette = made of fail.

I second chunky cut bacon.

I can't eat tartiflette at the moment because I ate too much of it last year.

 

[Orang Utan]

Recipe here:
http://www.bbc.co.uk/food/recipes/tartiflette_59096

 

[prunus]

Love tartiflette

Herbes de Provence or similar an essential ingredient as well in my opinion.

The tartiflette from the tartiflette stall in herne hill market is very good by the way, for those times one is feeling too lazy to make it oneself

 

[Orang Utan]

Herbs? I wouldn't...

 

[doddles]

Recipe here:
http://www.bbc.co.uk/food/recipes/tartiflette_59096

But skip the cream. If you are going to add cream, it should be a table spoon or two of creme fraiche - not double cream! But I think it's better without, and to the extent that there's an "authentic" recipe (tartiflette was invented in the 1980s), it doesn't have creme.

 

[doddles]

Agreed - no to the herbs.

 

[Orang Utan]

I missed out the cream too - it's rich enough without it!

 

[doddles]

Thanks to the OP for reminding me to make this when I get back to the UK. It is one of the two French alpine foods I have to have once each winter. The other one I ate just before Christmas - a nice room temperature Vacherin du Mont D'Or.

 

[Orang Utan]

Thanks to the OP for reminding me to make this when I get back to the UK. It is one of the two French alpine foods I have to have once each winter. The other one I ate just before Christmas - a nice room temperature Vacherin du Mont D'Or.

I had a whole one to myself a couple of months ago

 

[kittyP]

Thank you guys.

I am looking at this recipe that Biddly sent me as it is the one she used and it was amazeballs.

http://kitchen-notebook.blogspot.co.uk/2007_01_01_archive.html

It's just before half way down the page. The second recipe I think.

 

[wayward bob]

that's the one i use although these days i fudge the quantities depending on how it looks, i tend to make it slightly wetter than she does and for larger quantities give it an extra 5-10 in the oven.

 

[Orang Utan]

Thank you guys.

I am looking at this recipe that Biddly sent me as it is the one she used and it was amazeballs.

http://kitchen-notebook.blogspot.co.uk/2007_01_01_archive.html

It's just before half way down the page. The second recipe I think.

http://kitchen-notebook.blogspot.co.uk/2007/01/sundays-tartiflette.html?m=1

 

[kittyP]

http://kitchen-notebook.blogspot.co.uk/2007/01/sundays-tartiflette.html?m=1

Thank you.
I was googling and googling trying to find the direct link

 

[Manter]

Love tartiflette

Herbes de Provence or similar an essential ingredient as well in my opinion.

The tartiflette from the tartiflette stall in herne hill market is very good by the way, for those times one is feeling too lazy to make it oneself

Ooh, yes, had it last week. He was just closing up so have us an extra portion so I had tartiflette overload. It was fabulous.

 

[Boudicca]

Never heard of tartiflette, but I make a version of this with salami and gruyere which is very nice!

 

[kittyP]

I will go shopping for ingredients tomorrow.
Just hoping I can find Reblochon

 

[wayward bob]

they do it in our big sainsburies, or you should find it any reasonable sized deli. i've done it with camembert in a pinch but it's really not a patch on reblochon.

 

[xenon]

Lardens? reblechons? I've never even heard of these. <Googles>

e2a gotchya.

 

[Orang Utan]

Lardons are just chunks of bacon

 

[_pH_]

I will go shopping for ingredients tomorrow.
Just hoping I can find Reblochon

Borough Market? I think I've got some there before.

 

[xenon]

.

 

[_pH_]

http://kitchen-notebook.blogspot.co.uk/2007/01/sundays-tartiflette.html?m=1

Bookmarking that, ta

 

[Orang Utan]

Borough Market? I think I've got some there before.

Waitrose too

 

[_pH_]

Waitrose too

Middle class ponce.

only joking

 

[prunus]

Agreed - no to the herbs.

We'll have to agree to disagree on that one Don't want to start the tartiflette wars.

Mimosa deli in herne hill usually has reblochon kittyP - £10 for a big one which I think is reasonable (although, tbh I've no idea really )

 

[kittyP]

I am not going all the way to Borough Market but thank you.

I am hoping I can find it in Sainsbury's but might check Lidl too, you never know.