Tartiflette

[anonymous-user]

[redacted]

[grumbledoak]

Great stuff. Well, when you are skiing. With my current lifestyle I'd have to fast for a week to atone.

How did you do it? (You can be brief, I do cook)

[jamiebae]

I had some fantastic tartiflette at a restaurant in Bordeaux last year, but the vat of the stuff they do at Le Mans didn't really appeal, although I might give it a go this year.

How do you make the proper stuff then, I want wine and cream in mine!

[RonJohnson]

The tartiflette stall at Le Mans isn't too great. Helps with the Kronenbourg consumption, but not a patch on the real deal. Good homemade Tartiflette takes some beating - lots of recipe variations but the general principles are the same and its all good!

[RonJohnson]

This thread has set me thinking - Can anyone point me towards a reliable supply of Reblochon in the UK?

[Dibble]

RonJohnson said:

This thread has set me thinking - Can anyone point me towards a reliable supply of Reblochon in the UK?

Booths supermarkets sell it.

No stores in Lincoln - looks like Knutsford or Ilkley are the closest to you.

[escargot]

Tesco stock it.

[Henry Hawthorne]

Had it for the first time when I was skiing in VT last month. Never before have I felt so ill. Rich, greasy, luke-warm with fatty bacon and under-cooked potatoes. Still ate it all though.

I'm sure done well it's very delicious.

[sleep envy]

goes very well with steak on the stone

[Bill]

anonymous said:

[redacted]

Because you're on a diet

I put a layer of par-boiled sliced potatoes in a buttered dish, then a layer of fried onions, garlic and bacon, followed by a final layer of par-boiled spuds. Pour over a glass of white wine and place a whole reblechon on top.

Bake in a 180 degree oven for 40 mins

[escargot]

Henry Hawthorne said:

Had it for the first time when I was skiing in VT last month. Never before have I felt so ill. Rich, greasy, luke-warm with fatty bacon and under-cooked potatoes. Still ate it all though.

I'm sure done well it's very delicious.

Bad tartiflette is bloody terrible. Good tartiflette is one of life's pleasures in my experience.

[Ranger 6]

escargot said:

Bad tartiflette is bloody terrible. Good tartiflette is one of life's pleasures in my experience.

[Le TVR]

anonymous said:

[redacted]

500gm of potatoes diced into 10mm cubes
200gm smoked bacon chopped
1 onion chopped
1 glass liquid cream

Fry onion and bacon, add diced potatoes stir for a few minutes then add cream. Take a half reblochon and slice in half again to make a full circle and lay on top of potato mix.

Bake 30 mins.

Remove and cover with 60gm of grated Beaufort cheese.

Back in oven for 10 minutes.

Serve hot with a crisp lettuce + mache salad.

There is an even fuller fat version where you dont use reblochon at all. Just lots of grated Beaufort instead

[escargot]

Le TVR said:

anonymous said:

[redacted]

500gm of potatoes diced into 10mm cubes
200gm smoked bacon chopped
1 onion chopped
1 glass liquid cream

Fry onion and bacon, add diced potatoes stir for a few minutes then add cream. Take a half reblochon and slice in half again to make a full circle and lay on top of potato mix.

Bake 30 mins.

Remove and cover with 60gm of grated Beaufort cheese.

Back in oven for 10 minutes.

Serve hot with a crisp lettuce + mache salad.

There is an even fuller fat version where you dont use reblochon at all. Just lots of grated Beaufort instead

God, that sounds so good.

[Bill]

anonymous said:

[redacted]

IMO it only gets better And frying it gives you a whole new level of crispy cheesiness. Now, where's that heart attack smiley

[Huntsman]

I've purchased a block of Telaggio, no Reblochon in Sainsbury's tonight.

I'll report back with pics.

[Huntsman]

Oh yeah! That's good.

Fillet steak, tartiflette, washed down with a bottle of Vouvray.

[Huntsman]

anonymous said:

[redacted]

Too tipsy now!

[RonJohnson]

By pure chance there was a french market in Lincoln today, including a tartiflette stall and a decent cheese stall which had plenty of Reblochon. They now have very little Reblochon and my fridge is full of the stuff. Tratiflette every week for the next few months! Happy days. Thanks to those who suggested other places to find Reblochon.

[Cotty]

escargot said:

Le TVR said:

anonymous said:

[redacted]

500gm of potatoes diced into 10mm cubes
200gm smoked bacon chopped
1 onion chopped
1 glass liquid cream

Fry onion and bacon, add diced potatoes stir for a few minutes then add cream. Take a half reblochon and slice in half again to make a full circle and lay on top of potato mix.

Bake 30 mins.

Remove and cover with 60gm of grated Beaufort cheese.

Back in oven for 10 minutes.

Serve hot with a crisp lettuce + mache salad.

There is an even fuller fat version where you dont use reblochon at all. Just lots of grated Beaufort instead

God, that sounds so good.

Your not kidding