Traditional Tartiflette A La Joel Robuchon

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 6 medium potatoes, scrubbed
• salt
• 1 tablespoon butter
• 1 onion, peeled and minced
• 1/4 cup dry wine, such as sauvignon
• 2 ounces bacon
• 2 cups heavy cream, cold
• 1/2 lb reblochon cheese
• 3 tablespoons chicken broth or 3 tablespoons vegetable broth or 3 tablespoons water
• pepper
• 2 ounces grated beaufort cheese (be generous) or 2 ounces gruyere (be generous)

Recipe

• 1 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.
• 2 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.
• 3 when the potatoes are cool enough to handle, peel them and chop them into large chunks.
• 4 preheat the oven to 480 degrees fahrenheit/240 degrees celsius.
• 5 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.
• 6 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.
• 7 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.