Tartiflette

May 20, 2022 | Blog, Kosher Recipes

The word “tartiflette” is probably derived from the Arpitan word for “potato” (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal and Gallo-Italian. The modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a pelagic (shovel).  With many traditional dishes in the region, the potato is a staple ingredient. We see Tartiflette  mentioned in a 1705 book, Le Cuisinier Royal et Bourgeois, written by François Massialot and his assistant cook B. Mathieu.

In its modern form, tartiflette began to appear on the menus of restaurants in the ski resorts in the 1980s. Its popularity is partly thanks to the promotional effort by Le Syndicat Interprofessionnel du Reblochon to boost the sales of reblochon cheese one of it’s usual ingredients

I have taken a very trief recipe and turned it into a modern Jewish food recipe  it’s very, very rich but very tasty. Join us on our Normandy River cruise. Enjoy the scenery, enjoy the trips, enjoy the company. Plus have a few spoonfuls of Tartiflette as part of one of our fine lunches, (halavi), pairing it with an all inclusive kosher French wine.

Tartiflette Vegetarian Recipe

Ingredients for serving 2 or 3 people

  • Black pepper to taste
  • Salt to taste
  • 1 oz Butter
  • 1/2 cup double cream
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 5 shallots (grated)
  • 1 ox plain flour
  • ½ cup of Vegetable stock (use as required)
  • ¼ teaspoon prepared mustard
  • ½ cup white wine
  • 3 oz Brebis D’Or Con Trufa Cheese
  • 3 ounces Brie ( or 6 oz of Brie altogether)
  • ½ cup grated Grana Padano Cheese
  • 3 oz King Oyster Mushrooms
  • 4 oz Shiitake mushrooms
  • 7 oz Fresh baby spinach leaves
  • 1 teaspoon mixed herbs

Directions

  1. Set oven to 400f or gas mark 6
  2. Peel and slice the potatoes and boil in salted water for about 5 minutes or until aldente. Drain
  3. Sauté the baby spinach in a teaspoon of water. Drain and chop
  4. Slice the mushrooms and sauté in a little olive oil, for about 10 minutes. Set to one side
  5. Peel and chop the shallots cook for around 5 minutes add the grated garlic after 3
  6. minutes. Add the white wine cook until wine evaporates. Stir in the flour. Set to one side.
  7. Lightly butter the oven proof dish
  8. Slice the cheese.
  9. Heat up the stock add the mustard and mixed herbs.
  10. Create layers starting with potato a little cream with each layer.
  11. Then spinach
  12. Then onion
  13. Then mushroom
  14. Repeat then finish with potatoes.
  15. Season with salt and pepper.
  16. When finished layering add the sliced cheese and finish with the Grana Padano.
  17. Cook for around 30 minutes until fully browned.

Related Articles

Chicken Marengo

Chicken Marengo

According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Alessandria, Italy, when his chef Dunard foraged in the town for ingredients (because the supply wagons were too distant) and...

read more
Chicken Katsu in Sweet and Sour Sauce

Chicken Katsu in Sweet and Sour Sauce

Once again, we are looking at various recipes we will be featuring on our Japan & Korea cruise next year. Apart from Japanese and Korean dishes we will be serving our usual great variety of our modern Jewish cuisine, plus some old favorites. A very simple, but...

read more

BEYOND our expectations

We could not believe what we were served. Chef Malcom is a GENIUS!!! Please tell the directors that we do not have words to express how pleased we were. I suppose that we will be recommending you to every friend we know.

Jose T, Miami FL

Rhone River Cruise 2019

Fabulous & flawless service

I have been totally spoiled for future vacations. Riverboat is the way to go. I’ve met such nice people, staff was great, food fantastic. A really well run and well thought out trip

Harriet S

Another successful experience

Our experience was unique in that we were able to tour a lot of territory and a variety of places with minimal inconvenience. The fact that our boat was always with us and there were no long bus rides or waits made this mode of travel extremely enjoyable.

Micheol R