Tartiflette Recipe - French Potato, Bacon, and Cheese Casserole
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Date: 2019-07-25
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Comments and reviews: 9
michaelXXLF
This recipe was actually cooked up by a French cheese-marketing board. (Pun intended but no joke) So, no wonder you have to load your casserole with ungodly amounts of cheese. As mentioned before, Reblochon is not very stinky. My F-i-L wouldn't agree but he eats only Swiss cheese and thinks that is a sharp cheese. It is raw milk but closely monitored. It was not available round easter of '18 because they had discovered something nasty and took it completely off the French market. Didn't get lucky during my holidays - cheesewise.
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This recipe was actually cooked up by a French cheese-marketing board. (Pun intended but no joke) So, no wonder you have to load your casserole with ungodly amounts of cheese. As mentioned before, Reblochon is not very stinky. My F-i-L wouldn't agree but he eats only Swiss cheese and thinks that is a sharp cheese. It is raw milk but closely monitored. It was not available round easter of '18 because they had discovered something nasty and took it completely off the French market. Didn't get lucky during my holidays - cheesewise.
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Chris Huxley
Reblochon means to pinch a cow's udder again, the name comes from the idea of holding back some of the milk, the first milking was produced to asses tax a long time ago, the remainder was used to make the cheese. Also The best is made with full cream and presentation is often with the cheese cut in half first and used in the centre with the other half cut to fit around it. Very traditional in Savoy region. Nice to see this unusual dish presented.
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Reblochon means to pinch a cow's udder again, the name comes from the idea of holding back some of the milk, the first milking was produced to asses tax a long time ago, the remainder was used to make the cheese. Also The best is made with full cream and presentation is often with the cheese cut in half first and used in the centre with the other half cut to fit around it. Very traditional in Savoy region. Nice to see this unusual dish presented.
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Ben W
I really hope you didn't just cook a wax rind on that cheese. Maybe not harmful, but not appetizing. -- I have no idea, but I would personally assume you do not keep the rind on. -- But aside from that, oh, that looks so, so awesome. -- I am not sure of the exact definition of French lardons, but I think it's still bacon, perhaps not sliced, or else quite thick slices. I would love to know the answer. -- That Tartiflette looks heavenly. Oh, man.
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I really hope you didn't just cook a wax rind on that cheese. Maybe not harmful, but not appetizing. -- I have no idea, but I would personally assume you do not keep the rind on. -- But aside from that, oh, that looks so, so awesome. -- I am not sure of the exact definition of French lardons, but I think it's still bacon, perhaps not sliced, or else quite thick slices. I would love to know the answer. -- That Tartiflette looks heavenly. Oh, man.
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S. M.
(Should be noted, you don't have to necessarily use Roblochon, any thick very creamy high fat whole cow milk cheese can do. Personaly due to regional difference, I use Saint Nectaire, which has a little less fat and a little more an earthy tang and make for a slightly more savory dish (though in this case you do need to remove the rind. Dunno what american equivalent would work but I'm sure there must be one.
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(Should be noted, you don't have to necessarily use Roblochon, any thick very creamy high fat whole cow milk cheese can do. Personaly due to regional difference, I use Saint Nectaire, which has a little less fat and a little more an earthy tang and make for a slightly more savory dish (though in this case you do need to remove the rind. Dunno what american equivalent would work but I'm sure there must be one.
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Who needs profile Pictures Really?
4 things about this, 1. You can use a bunch of different Brie's and such to have some fun with it, 2. You can double cheese layer it on the bacon layer. 3. Add ham or something as well if you want. 4. Cook the onions in butter very lightly before you cook them, trust me it's heavenly (don't carmalize too much, it'll be fine after the oven, just toss em together with the bacon)
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4 things about this, 1. You can use a bunch of different Brie's and such to have some fun with it, 2. You can double cheese layer it on the bacon layer. 3. Add ham or something as well if you want. 4. Cook the onions in butter very lightly before you cook them, trust me it's heavenly (don't carmalize too much, it'll be fine after the oven, just toss em together with the bacon)
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pikupstiks
Thank you very much for this recipe. I made it and it definitely is the greatest potato casserole of all time. I couldnt find the cheese you used so substituted with triple cream Brie and Gruyere, which was delicious. I will keep looking for the cheese you used because I am going to make this again and again.
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Thank you very much for this recipe. I made it and it definitely is the greatest potato casserole of all time. I couldnt find the cheese you used so substituted with triple cream Brie and Gruyere, which was delicious. I will keep looking for the cheese you used because I am going to make this again and again.
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Gemma Saint
British version of Cheese and potato pie is so much better imo (well my mum's is, my aunt's was nasty, I hate smelly cheese as well (and we mash the potatoes. Of course it's a main dish. Only yanks would question if it was a side fat gits.
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British version of Cheese and potato pie is so much better imo (well my mum's is, my aunt's was nasty, I hate smelly cheese as well (and we mash the potatoes. Of course it's a main dish. Only yanks would question if it was a side fat gits.
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Roy Stead
Hi Chef John, Have got to be honest with you and say that at the start your voice irritated me, BUT your recipes and way of teaching is SO good, and I have now begun to dig your sense of humour. You are a treat to follow. Cheers mate: -)
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Hi Chef John, Have got to be honest with you and say that at the start your voice irritated me, BUT your recipes and way of teaching is SO good, and I have now begun to dig your sense of humour. You are a treat to follow. Cheers mate: -)
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gottfer
i think you cook the onions first so they keep their flavour rather than soaking up all that pork juicewhich is great, dont get me wrong but not what you are looking for if you want your onions to taste more oniony if that makes sense
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i think you cook the onions first so they keep their flavour rather than soaking up all that pork juicewhich is great, dont get me wrong but not what you are looking for if you want your onions to taste more oniony if that makes sense
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