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LOCATION: Recipes >> Entrée Pies >> Tartiflette

Print this Recipe    Tartiflette

Servings: 6

2 pounds potatoes, boiled, peeled, and thinly sliced
1/2 pound salt pork, cubed
2 onions, finely chopped
1 pound Swiss or Jarlsberg cheese, grated
1 cup heavy cream
salt and pepper to taste

Saute onions and salt pork in some butter. Grease a gratin dish
with some butter, then put a layer of potatoes, salt and pepper.
Spread the cooked onions and salt pork, then half of the cheese.
Cover with another layer of potatoes, salt and pepper. Pour the
cream on top. Finish with the rest of the cheese. Bake at 350F for
about 30 minutes.


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THe right cheese indeed, March 2, 2007 - 09:43 AM
Reviewer: Debbie from The Netherlands
I think the most important thing about criticising someone else's recipe is to get your own facts straight, the cheese used for tartiflette is actually called Reblochon. The tartiflette recipe in itself wasn't bad, though I don't recall having onions in it in when in France, I myself add mushrooms which I fry in the bacon fat.

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7 of 14 people found the following review helpful:
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Tartiflette - Wrong ingredients !!!, January 30, 2005 - 11:00 AM
Reviewer: Ken Pugh from Penarth UK / Combloux France
What fool wrote this recipie. Tartiflette originates from the Savoie region of France and to make it work it needs the right cheese !! - Rechablon. Cubed bacon (lardons) should also be used not salt pork. Layer the potatoes onions and lardons - finish with a layer of potatoes on the top - spread creme fraiche over the top then add a glass of white wine (Apremont). Half the Rechablon lengtheways and lay it on top of the potatoes. Bake in a hot oven 430 / 480 untill the cheese melts and browns on top

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