Le Petite Tartiflette

Sunday, March 13, 2011 4comments No tags Permalink 0

Mini-Tartiflettes for lunch! I would like to call this portioned indulgence, but after devouring two filled ramekins in a sitting, the word “portioned” needs to be crossed off. We’re left with indulgence. Which is fine by me.

I was itching to make “real” tartiflettes all week after Su-Lin’s post and my Tartiflette in a Rush expedition and I finally got around to it over the weekend.

This time I used Preferes des Montagnes which is the closest you’ll get to the beloved Reblochon without using Rebolchon itself. It’s $19.99 a pound at Murray’s Cheese, and a wheel weighs about a pound and a quarter.

Thick-cut bacon chopped into matchstick pieces and fried crisp. Minced garlic, lightly browned. And chopped onions sauteed in the bacon fat with some extra butter. Boil potatoes, remove skin, and slice thin. Add the potatoes into the pan with onions, stir back in the bacon, garlic and crème fraiche to coat lightly.

I divided the mixture between four ramekins. Individual portions! Monsieur P strolled into the kitchen around this time, looking for a little sample taste heheh.

And that’s when the argument began. How do you incorporate cheese into the tartiflette? Do you cut it this way – as shown above, rind side up so that the melting cheese oozes and fills in every nook and cranny. The rind gets slightly crusty after a trip in the oven, heavenly. This preparation style seems most popular. But Monsieur P insistent that was all wrong. He (gently) removed the knife from my hands and proceeded to take over.

Slice it like this, he said, cutting thin pieces and laying it so that the rind did not face up, but on the side. I complained, so little cheese! He turned to look at me in disbelief…you didn’t add cheese in the middle? Genuine shock.

In his version – which apparently us how they all do it in Alsace, you spread the potato mixture at the bottom, cover it with a layer of Reblochon, another layer of potato mixture, more Reblochon and repeat once more. Using this method actually calls for more cheese than the other method above, but the cheese is evenly distributed throughout the tartiflette.

Which is better? We made two of each version and to be honest, they were both awesome regardless of cheese distribution. I still think “my” version is more visually appealing, but why argue with the Frenchman ;)

3 garlic cloves, minced
1/2 pound thick-cut bacon, chopped into matchsticks
1 small onion, chopped
1 pound yukon gold potatoes
1/2 cup crème fraiche
1 wheel Reblochon (or Preferes des Montagnes)

Light brown minced garlic in butter. Pour into bowl, set aside.
Fry bacon until crisp. Drain and remove bacon to a separate dish.
Saute onion in bacon fat (add butter if desired) until soft and translucent.
Boil potatoes until tender. Cool, remove skin and slice thin.
Combine potatoes, onions, bacon and garlic into pan (same pan used to cook the onions), and stir in the crème fraiche to coat lightly.
Divide mixture among four ramekins and top with the cut cheese, rind side up.
Bake at 400F for 10-minutes till cheese is all bubbly and melted.
Salt and pepper, bon appétit!

  • K and S
    March 13, 2011

    cheese in every layer, miam miam!

  • anonymous
    March 13, 2011

    I'd go for the compromise version: layer the cheese, but face the rinds on top OUT, so the melty stuff goes DOWN. Decadent!

  • anonymous
    March 13, 2011

    :D There doesn't seem to be a right or wrong way – I've found recipes for both ways online! I too like the way that you sliced it. It's prettier and that crusty rind – mmmm!

  • Kathy YL Chan
    March 13, 2011

    Hi Kat! Main main for sure! Every bite was literally ooozing cheese!!Hi Soos! Ahh, why didn't I think of that?? That would have been perfect!Hi Su-Lin! The crusty IS the best part isn't it?? Yours came out so pretty with the whole wheel evenly split! Wish I could get my hands on Reblochon here…divine ^_^

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