Ingredients for Traditional Tartiflette A La Joel Robuchon
- 2 lbs Yukon Gold potatoes
- 1 tbsp salt
- 4 tbsp butter
- 1 medium yellow onion, finely chopped
- Dry White Wine
- Bacon
- 1 cup heavy cream
- 10 oz Reblochon cheese
- Chicken Broth
- Pepper
- 2 oz grated Beaufort cheese (or Gruyère)
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How to Make Traditional Tartiflette A La Joel Robuchon
- Peel and chop 2 lbs Yukon Gold potatoes into 1-inch chunks. Place in a large saucepan, cover with 4 cups water and 1 tbsp salt. Bring to a boil, then reduce heat and simmer for 20-40 minutes, or until tender.
- While potatoes cook, melt 4 tbsp butter in a medium saucepan over medium-low heat. Add 1 medium yellow onion, finely chopped, and cook for 3 minutes, until softened. Do not brown.
- Add 1/2 cup dry white wine to the onion, and simmer for 20 minutes, until reduced by half.
- Once potatoes are cooked, drain well and let cool slightly.
- Preheat oven to 480°F (240°C).
- In a large bowl, gently combine the cooked potatoes, 6 oz lardons (smoked diced pork belly), and the reduced wine.
- Transfer the potato mixture to a large oven-safe baking dish.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form.
- Remove the rind from 10 oz Reblochon cheese and cut into pieces. Arrange the cheese pieces over the potatoes in the baking dish. Bake for 18 minutes, or until warmed through.
- Remove from oven and let cool slightly before blending. Add 1/4 cup warm broth to the cheese and blend until smooth using a food processor or blender.
- Gently fold in the whipped cream. Season with salt and pepper to taste.
- Spread the creamy cheese mixture evenly over the potatoes.
- Sprinkle 2 oz grated Beaufort cheese (or Gruyère) over the top, in a diagonal pattern.
- Bake for 8-12 minutes, or until the top is golden brown and bubbly.
- Serve immediately, piping hot, with a fresh green salad and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
15g
Fat
157g
Carbs
20g
