Traditional Tartiflette A La Joel Robuchon Recipe

Name: Traditional Tartiflette A La Joel Robuchon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium potatoes, scrubbed; salt; 1 tablespoon butter; 1 onion, peeled and minced; 1/4 cup dry white wine, such as sauvignon; 2 ounces bacon; 2 cups heavy cream, cold; 1/2 lb reblochon cheese; 3 3 tablespoons vegetable broth or 3 tablespoons water; pepper; 2 ounces grated beaufort cheese (be generous) or 2 ounces gruyere (be generous)

Servings: persons

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

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.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium potatoes, scrubbed, salt, 1 tablespoon butter, 1 onion, peeled and minced, and more.

Yes, Traditional Tartiflette A La Joel Robuchon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Traditional Tartiflette A La Joel Robuchon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions