Best 3 Traditional Tartiflette A La Joel Robuchon Recipes

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**Tartiflette: A Classic French Dish with a Modern Twist**

Tartiflette, a dish with roots in the mountainous region of Savoie, France, has captured the hearts and palates of many with its rich flavors and comforting warmth. This traditional dish, typically made with potatoes, reblochon cheese, bacon, and onions, has been given a modern interpretation by renowned chef Joël Robuchon. The recipes presented in this article offer a unique twist on the classic tartiflette, while staying true to its rustic charm. From a traditional tartiflette recipe that embodies the authentic flavors of Savoie to a vegetarian version that caters to diverse dietary preferences, this collection provides a culinary adventure for food enthusiasts of all levels. Whether you're looking to recreate the classic dish or explore a contemporary take on it, these recipes offer a delightful journey into the world of tartiflette.

Here are our top 3 tried and tested 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

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.

TARTIFLETTE



Tartiflette image

This is what I like to think of as the French answer to scalloped potatoes. It comes from the Haute Savoie region of France and can be very rich, although this is a slightly lighter version than others I've seen. I have also had tartiflette as a vegetarian dish by substituting some root vegetables for the bacon.

Provided by Sackville

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups strong cheese, crumbled and firmly packed (reblochon if you can find it although emmenthal, muenster or gruyère will work as well)
1 kg waxy potato (red ones are good)
200 g lardons (diced smoked bacon)
1 onion
butter
1 cup white wine
4 tablespoons cream
salt
pepper

Steps:

  • Cook the potatoes in boiling water until a little undercooked.
  • Reserve.
  • Melt the butter in a sauté pan and gently cook sliced onion and lardons, without letting them brown.
  • Slice the potatoes thickly, add them and continue to cook gently for 10 minutes.
  • Add the white wine and allow to reduce.
  • Season with salt and pepper.
  • Preheat the oven to moderately hot, butter a gratin dish, and put the potato mixture in it.
  • Pour over the cream.
  • Place the cheese on top and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes.
  • Serve with a lightly dressed green salad.

Nutrition Facts : Calories 436.9, Fat 15.2, SaturatedFat 9.5, Cholesterol 43.8, Sodium 433.2, Carbohydrate 52, Fiber 5.9, Sugar 3.7, Protein 14

TARTIFLETTE



Tartiflette image

A very easy recipe to make, perfect for a winter's day. I first tried tartiflette whilst in a small cafe in Lille. I had to ask for the recipe as I enjoyed it so much! It originates from the Savoie region of France - a fairly new French dish, created by the makers of Reblochon cheese during the 80's. Reblochon cheese can be hard to get hold of so I've recommended substitutes which work equally well. However, if you can get hold of Reblochon it's well worth it.

Provided by girl-razor

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

350 g camembert cheese or 350 g gruyere
1 1/3 kg potatoes
1 large white onion (roughly chopped)
2 garlic cloves (crushed or halved)
200 g lardons
40 ml white wine (just do it to taste)
2 tablespoons creme fraiche
salt
pepper
75 g butter
2 tablespoons olive oil

Steps:

  • Peel the potatoes and boil in salted water until just tender. Drain them and when they're cool enough, slice.
  • Heat half the butter and oil together in a frying or saute pan and fry the potatoes until golden. Season with salt and pepper and put them into a shallow ovenproof dish.
  • Heat the rest of the butter and oil in the same saute pan and cook the lardons over a fairly high heat to colour them well. Turn the heat down, add the onion and cook it until soft and just beginning to colour. Throw in the garlic and cook for another couple of minutes. Whilst cooking add white wine, normally about 1/2 a glass is sufficient.
  • Cut the reblochon into slices and trim the rind. Dot spoonfuls of creme fraiche all over the potatoes and cover with the slices of reblochon. Bake in an oven, pre-heated to 190 C, for 15 minutes. The cheese should be melted and bubbling. Serve immediately.

Nutrition Facts : Calories 501.9, Fat 25, SaturatedFat 12.3, Cholesterol 50.4, Sodium 132.2, Carbohydrate 63, Fiber 7.9, Sugar 4.3, Protein 7.5

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the tartiflette will be. Use a good quality cheese, such as Reblochon de Savoie, and make sure the potatoes are fresh and firm.
  • Slice the potatoes thinly: This will help them cook evenly and quickly.
  • Don't overcrowd the pan: Make sure there is enough space between the potatoes so that they can cook evenly.
  • Cook the potatoes until they are golden brown: This will give them a nice caramelized flavor.
  • Use plenty of cheese: Tartiflette is a cheesy dish, so don't be shy about using a lot of cheese. The cheese should be melted and gooey.
  • Serve immediately: Tartiflette is best served immediately after it is made. The cheese will start to solidify as it cools, so don't let it sit for too long.

Conclusion:

Tartiflette is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like it cheesy, garlicky, or bacon-y, there is a tartiflette recipe out there for you. So next time you are looking for a comforting and satisfying meal, give tartiflette a try.

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