/ck/ - Food & Cooking

>>4881159

Nope. Tell me about it.

>>4881164

The picture will speak instead of me

>>4881166
a little frame info couldn't hurt though... not everyone speaks french.

>>4881166

>in my stead

>>4881169

Don't worry I was about to describe it !

So Basically it's potatoes put on a plate in the oven with a sauce made of bacon and oignons mixed with cream and white vine and spices !

And on top of that before puting it in the oven you cut a cheese call "Reblochon"

We were around 13 people and on this third plate, there wasn't enough place so the cheese melted a little bit in the oven.

So the top if crusty and the inside is deliciously "fondant"

>>4881174

The top is* crusty sorry for all my faults in english

We also ate some fine piece of charcuterie it's very popular here

>>4881176

i think it's very easy to make and you can make a cheaper version with any other cheese on top

I love how the french don't know ANY moderation when it comes to cheese.

Be carefull it's not really bacon tough but "Lardon" I don't know the english word for it

>>4881178

We don't even use oil to cook the sauce but a lot of butter !

>>4881182
It's regular bacon, it just specifies the "stripes" preparation.

>>4881159
isn't this just potatoes au gratin? what's the difference?

I used to make the shit back at home with a bechemel throughout and layers of cheese interspersed, usually some decent baking cheese like smoked gouda or if nothing else then cheddar

my cheese options are a lot less here though. would havarti be a good option? I was thinking of getting a stack from costco (basically the only affordable supplier of western cheeses here) for sandwiches. my only other relatively affordable option would be camembert or just sharp cheddar

>>4881218

The difference is in the sauce which is not a bechamel but made of white vine.

And the Reblochon gives a very specific gooey texture to it.

I think Camembert would work very fine or any other cheese with the same texture.

>>4881227
reblochon is completely impossible for me. I don't live in Europe or even America, and I've never even tasted it so I don't know what I would be missing

>>4881218
In germany there's "Raclette cheese" which is good for such a thing.

>>4881232
I doubt he's in Germany and raclette is NOT a good substitute for Reblochon. Totally different.

I fucking love reblochon but i'v never tasted tartiflette. Do want

>>4881166
How did you remove the rind without it melting into a lump of goo?

I've been wanting to make tartiflette for awhile now, but have yet to find some Reblochon. There's a couple of shops I can still check for it. This thread has renewed my interest.

>>4881393

In some receipt they ask to remove it in the border
But I kept it all !

>>4881159
To answer your question OP. No.
I have a french cookbook and I don't believe it even makes mention of them.
Thank you for sharing this with us. I will try to replicate this as best to my ability, or at the very least. The best my local ingredients will allow for replication.

OP you fucked up by removing the rind (la croûte).
You should bake your tartiflette with the rind on top so it makes a nice and crispy crust.
Also no cream in a tartiflette ever! Shame on you. A good reblochon fermier is far enough creamy you don't need to add any dairy to it.
Also the onions and lardons don't need any butter, you just sweat them in the lardon's fat.

Nice to share with /ck/ though, I think everyone appreciates the gesture.

>>4883676
I agree I cook it the same way.
The crusty part is amazing because it adds another kind of texture to the recipe.

Ever heard of the reblochonade?
Shit is amazing too.