Tartiflette

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.