Potato recipe...?!

Discussion in 'Food & Cooking' started by robertben, Aug 22, 2018.

  1. robertben

    robertben

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    Okay, so I'm having a senior moment... I'm chasing the name of a potato dish that involves thinly sliced potatoes baked in (I seem to recall) stock and topped with a half round of a soft-ish cheese. The specific cheese is similar to a camembert or brie but stronger in taste, evidently. I believe it's French but I could well be wrong on that on that point.

    I've made it a couple of times before and it's absolutely divine - I just can't find the recipe or remember its name!!
     
  2. iridium12

    iridium12

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    Any chance the dish you are referring to is a "Tartiflette"?
    That one is made with Reblochon cheese (could be described as similar to Brie)

    Hope that helps
     
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  3. robertben

    robertben

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    Yes! Yes! Yes! Thank you! We can't get Reblochon here in NZ so I substituted with Parmesan (for flavour) and camembert for texture. Guess what I'm cooking tonight?!
     
  4. iridium12

    iridium12

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    Glad I could be of help and happy cooking :)
     
  5. robertben

    robertben

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    Now that I've reacquainted myself with the recipe, I realise how inaccurate my description was!
     
  6. kronin323

    kronin323

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    Any chance you took a pic of the result that you'd care to share here?
     
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  7. french fries

    french fries

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    Huh... tartiflette is a bit more involved though:

    1) Cook potatoes in water, dice and place in gratin dish.
    2) Sauté bacon cubes, deglaze with sliced onions, white wine, dash of cream, pour over potatoes.
    3) Remove the crust from a Reblochon cheese (easier done if you place the cheese in the fridge first for a few hours), slice cheese in two so you get two large, thin discs, place cheese over gratin, bake until GBD.

    [​IMG]
     
    Last edited: Aug 22, 2018
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  8. koukouvagia

    koukouvagia

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    This recipe makes me feel things I can’t describe in polite society. So what is robluchon cheese?
     
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  9. iridium12

    iridium12

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    Not sure why - we always had to batonnet them...

    A little piece of heaven :cool:
    Reblochon is a semi soft, smear ripened cheese (has it's own AOP designation) - in terms of taste, a bit nutty, floral aromas - not too intense (until you bake it) and very creamy
     
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  10. fatcook

    fatcook

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    Yum, this sounds like it needs to go in the list of things to try.
     
  11. chrislehrer

    chrislehrer

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    You can't get Reblochon in the US because of stupid import rules. There's a pasteurized Jura tomme that's supposed to be a very good substitute.
     
  12. iridium12

    iridium12

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    Sorry to hear that
    Is it because it is unpasteurized?
     
  13. chrislehrer

    chrislehrer

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    I believe so, yes.
     
  14. rick alan

    rick alan

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    Minor detail question, do you place the soft center up or down? Down I would think.
     
  15. chrislehrer

    chrislehrer

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    Down. You want the crust to get toasty.
     
  16. koukouvagia

    koukouvagia

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    Drooling!
     
  17. iridium12

    iridium12

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    That really is a pity
     
  18. french fries

    french fries

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    Don't worry, we didn't wait for the U.S. and their stupid import rules to filter out the good cheeses, we've got our own stupid European safety laws that are currently eradicating centuries of cheese making here in France.
     
  19. flipflopgirl

    flipflopgirl

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    Pity.
    That is what happens when you try to jam too many cultures together in the name of trade.

    mimi
     
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