Tartiflette has its origin in the Savoy mountains of the French Alps. I tasted Tartiflette for the first time in a small restaurant just outside Megève, France. It was on a dinner menu, and after a day’s skiing, this winter dish looked good for the soul. So, I ordered it. In short, once home our friends loved this traditional dish from the French Alps.
There are so many variations of the traditional recipe. Such as Chicken Tartiflette, or Camembert Tartiflette, Macaroni Tartiflette, Minced Meat Tartiflette, and so the list carries on…
I prefer the real deal. In other words, give me the traditional recipe and I am on top of the world!
A classic winter dish not for those on a diet. I tasted Tartiflette for the first time in a French ski resort – Megève – with new friends in an authentic little restaurant.
Upon my return back home, this was the dish that inspired a French dinner evening at home with friends!
SERVINGS: 4 Persons
Budget-Friendly | Quick | Winter Comfort Food
– Arina JvR
Reblochon cheese is a mild, soft cheese made from cow milk and is available in your larger supermarkets.
The American Food and Drug Administration (FDA) banned the cheese back in 2004 because the cheese is not aged enough. However, don’t fear because there are some great substitutes!
I find that it is not always easy to find and so I’ve substituted it with raclette cheese. I’ve also used Gruyère cheese, with success. I’ve come across recipes that make use of Camembert and tested it. In addition to the Roblochon cheese’s characteristics, I found the mushroomy and earthy taste to intense. From then on, I only used either raclette or gruyère cheese.
At first, when you open the cheese you may pick up a slight scent of the cellar. The cheese has a mild fruity taste with a nutty aftertaste.
Again it is my personal choice, but I highly recommend the medium-dry good old reliable Riesling. The Chardonnay also goes well and is in fact preferred by some of my friends.
If you substitute with Camembert cheese, I recommend a dry Riesling.