Traditional Tartiflette a La Joel Robuchon

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the potatoes in a saucepan and cover them with 1 quart (1 l.) water and 1 level tablespoon salt. Bring to a boil and simmer for 20-40 minutes, depending on the size of the potatoes. When they are finished, the tip of a knife will slide cleanly in and out of them. Drain.
  • While the potatoes cook, melt the butter in another saucepan. When it foams, add the onion and cook over low heat for 3 minutes; the onion should not brown. Add the wine and simmer for 20 minutes.
  • When the potatoes are cool enough to handle, peel them and chop them into large chunks.
  • Preheat the oven to 480 degrees fahrenheit/240 degrees celsius.
  • In a large bowl, gently mix the potato chunks with the lardons and reduced wine. Pour the combination into a baking dish. Whip the chilled heavy cream.
  • Remove the crust from the Reblochon and chop it into pieces. Put them in a baking dish and bake for 18 minutes; they should get warm but not too hot. Put the warmed cheese in a blender or food processor and blend briskly as you add the broth (or 3 tablespoons water if you have no broth). Add the whipped cream to the blended cheese. Taste for salt and pepper. Spread this creamy cheese over the top of the potatoes.
  • Sprinkle the dish on the diagonal with the grated Beaufort cheese. Bake for 8-12 minutes. You want the tartiflette to get a little color. Serve very hot.
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