hungry

Given that you have all travelled so far and wide I am hoping that someone can give me an authentic recipe for &quot;tartiflette&quot;. <BR><BR>I ate this many times last year when I was skiing in Morzine in the Haute Savoie area of France and it was quite honestly the most delicious thing I have ever eaten.<BR><BR>I think it is basically a copper pan of sliced potato, bacon pieces, onion (maybe??) in the most delicious gooey cheese sauce which has been placed under the grill. I think that the cheese may be &quot;Reblochon&quot; but I am not sure. I also think that there may be other ingredients in the dish (other than those listed above) which I havent managed to identify. <BR><BR>I have checked a number of sites on the web but they all seem to be different to the dish I remember having.<BR><BR>If anyone could post details of the authentic french recipe for this dish I would be most grateful!!!<BR><BR>Waiting in anticipation.

jules

Maybe this is the one?<BR>Reblochon, of course, but also white wine, fresh cream and &quot;duck grease&quot;..<BR>www.cuisineaz.com/tartiflette.htm

StCirq

Here's one of the best recipes I've tried:<BR><BR>http://www.meilleurduchef.com/cgi/md...rtiflette.html

Sue

Found this recipe; it was popular in the Hautes Alpes, also, when we were there. And you're right; the correct cheese is Reblochon. If you can't find it in USA, use the gruyere, as suggested in recipe. TARTIFLETTE <BR><BR><BR><BR><BR> Servings: 6<BR><BR> 2 pounds potatoes, boiled, peeled, and thinly sliced<BR> 1/2 pound salt pork, cubed<BR> 2 onions, finely chopped<BR> 1 pound Swiss or Jarlsberg cheese, grated<BR> 1 cup heavy cream<BR> butter<BR> salt and pepper to taste<BR><BR> Saute onions and salt pork in some butter. Grease a gratin dish<BR> with some butter, then put a layer of potatoes, salt and pepper.<BR> Spread the cooked onions and salt pork, then half of the cheese.<BR> Cover with another layer of potatoes, salt and pepper. Pour the<BR> cream on top. Finish with the rest of the cheese. Bake at 350F for<BR> about 30 minutes.

Keith

Here's another one...<BR><BR>750g / 1lb 10oz potatoes<BR>1 onion<BR>6 rashers smoked back bacon<BR>250g / 9oz reblochon or pont l'eveque cheese<BR>142ml carton single cream<BR><BR>Preheat the oven to 220C (200C for a fan oven.) Peel and thickly slice the potatoes, then boil in salted water for 8-10 minutes, until just tender. Drain and set to one side.<BR><BR>Chop the onion finely. Roughly chop the bacon. Fry the onion and bacon in 25g/1oz butter and a drizzle of olive oil for 5 minutes, until they are lightly coloured.<BR><BR>Chop the cheese into chunks, rind and all. Layer half the potatoes in a 1.5 liter buttered ovenproof dish and scatter over half the onion, bacon and cheese. Lightly season with salt and pepper. Repeat layers, then pour the cream over the top and bake for 10-12 minutes until golden. Leave the dish to rest for 5 minutes and then serve with a salad.<BR><BR>I made this recently, and it reminds me of the tartiflette which I had when skiing, so I'm pretty confident it's right!

CAgal

Oh my gosh, this sounds delicious. Heart attack on a plate.

Cantwait

Many thanks for all the replies - I know what I will be having for dinner tonight!

hmmmm

I posted a similar question about a recipe for a cassoulet a few weeks ago and it was yanked very quickly...I assumed that Fodors didn't want us to discuss recipes...now I'm not so sure. Does anyone know the policy on this?

Jim Rosenberg

I don't know the policy, but it is always an enjoyable thread and it spices up the forum (no pun, of course). Just as a few comic strips in the newspaper doesn't turn the whole publication into a comic book, the occasional recipe thread is a nice addition to the content here. If we could vote on this relatively minor issue, I would say: &quot;Allow some recipes&quot;. It shows an interesting side of some of our participants. Go CHEFS!