Chef Forum banner
1 - 19 of 19 Posts

· Registered
Joined
·
4 Posts
Discussion Starter · #1 ·
Okay, so I'm having a senior moment... I'm chasing the name of a potato dish that involves thinly sliced potatoes baked in (I seem to recall) stock and topped with a half round of a soft-ish cheese. The specific cheese is similar to a camembert or brie but stronger in taste, evidently. I believe it's French but I could well be wrong on that on that point.

I've made it a couple of times before and it's absolutely divine - I just can't find the recipe or remember its name!!
 

· Registered
Joined
·
5,777 Posts
Huh... tartiflette is a bit more involved though:

1) Cook potatoes in water, dice and place in gratin dish.
2) Sauté bacon cubes, deglaze with sliced onions, white wine, dash of cream, pour over potatoes.
3) Remove the crust from a Reblochon cheese (easier done if you place the cheese in the fridge first for a few hours), slice cheese in two so you get two large, thin discs, place cheese over gratin, bake until GBD.

 

· Registered
Joined
·
7,662 Posts
Huh... tartiflette is a bit more involved though:

1) Cook potatoes in water, dice and place in gratin dish.
2) Sauté bacon cubes, deglaze with sliced onions, white wine, dash of cream, pour over potatoes.
3) Remove the crust from a Reblochon cheese (easier done if you place the cheese in the fridge first for a few hours), slice cheese in two so you get two large, thin discs, place cheese over gratin, bake until GBD.

This recipe makes me feel things I can't describe in polite society. So what is robluchon cheese?
 

· Registered
Joined
·
114 Posts
1) Cook potatoes in water, dice and place in gratin dish.
Not sure why - we always had to batonnet them...

So what is robluchon cheese?
A little piece of heaven :cool:
Reblochon is a semi soft, smear ripened cheese (has it's own AOP designation) - in terms of taste, a bit nutty, floral aromas - not too intense (until you bake it) and very creamy
 

· Registered
Joined
·
2,874 Posts
Huh... tartiflette is a bit more involved though:

1) Cook potatoes in water, dice and place in gratin dish.
2) Sauté bacon cubes, deglaze with sliced onions, white wine, dash of cream, pour over potatoes.
3) Remove the crust from a Reblochon cheese (easier done if you place the cheese in the fridge first for a few hours), slice cheese in two so you get two large, thin discs, place cheese over gratin, bake until GBD.
Minor detail question, do you place the soft center up or down? Down I would think.
 

· Registered
Joined
·
4,468 Posts
Don't worry, we didn't wait for the U.S. and their stupid import rules to filter out the good cheeses, we've got our own stupid European safety laws that are currently eradicating centuries of cheese making here in France.
Pity.
That is what happens when you try to jam too many cultures together in the name of trade.

mimi
 
1 - 19 of 19 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top