Can you use brie instead of Reblochon?

The traditional cheese to use is Reblochon, which can be hard to get (and expensive) outside of France. Any semi-soft cheese with a brie- or camembert-like texture, that melts well, will work .

What is a substitute for Reblochon?

If you can get it, I would suggest Fontina (Italian) or Port Salut (French) as substitutes for Reblochon. Camembert, Coulommiers, or Brie would be other choices. But keep in mind this dish (tartiflette) is a recently invented recipe intended to boost sales of Reblochon.

What can I use instead of Reblochon for tartiflette?

Flavor Compatibility For example, if you are making a tartiflette, a traditional French dish that typically features Reblochon cheese, you may consider using a substitute like Camembert or Brie .

What supermarket sells Reblochon cheese?

Tesco Finest Reblochon 220G - Tesco Groceries .

What English cheese is similar to Reblochon?

There are two great British cheeses that can replace Reblochon - Baronet and Rollright . Both are washed rind cheeses with lovely creamy textures. It's hard to beat a good aged Comté and part of us doesn't even want to try, but if we have to try then we'd go with Cornish Kern.

Can you buy Reblochon cheese in the US?

Reblochon, an Alltime Favorite Cheese But, you will not find raw milk Reblochon in America , our overly-protectionist Food Police (FDA) have made this unfortunate change in just the past few years. So, the only way to experience this gem is to make it yourself.

What is similar to a tartiflette?

Crozets . Crozets are like square-shaped little pasta made with buckwheat flour. They are often cooked with white wine and cream and served with meat and vegetables. They are also used in a dish called Croziflette, which is like a tartiflette but made with the Crozets instead of potatoes.

Why is tartiflette called 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. This modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a pelagic (shovel).

Can you eat Reblochon uncooked?

It can also be eaten plain just with a slice of bread ! Reblochon has a creamy texture and a soft and scented taste that can readily be served as a starter or as part of a dish with fruit, vegetables and summer spices. Reblochon is a whole raw milk pressed and uncooked cheese.

What cheese does Brie compare to?

Camembert : Originating from Normandy, Camembert offers a stronger and more robust flavor profile compared to Brie. With its distinct mushroomy aroma and creamy texture, this cheese captivates the senses. Camembert typically comes in smaller rounds and is known for its supple, ivory-colored paste.

What cheese is most similar to Brie?

Camembert Cheese A soft cheese, it is quite similar to brie in its taste and texture, and even its looks. Like brie, camembert has a hard crust on the outside with a completely different texture on the inside. When heated and slightly cooled, it takes on its super gooey texture, and is soft and creamy.

What is the British equivalent of Reblochon?

There are two great British cheeses that can replace Reblochon - Baronet and Rollright . Both are washed rind cheeses with lovely creamy textures. It's hard to beat a good aged Comté and part of us doesn't even want to try, but if we have to try then we'd go with Cornish Kern.

Beth's Easy Tartiflette Recipe (2024)

byBeth Le ManachNovember 10, 2018January 22, 2023

17 Comments

November 10, 2018January 22, 2023 byBeth Le Manach

17 Comments

This post may contain affiliate links.

Jump to Recipe

This easy Tartiflette Recipe is a dish that can only be described as the most over-the-top potato-side dish you will ever eat. But this is my American self speaking, in France, this is eaten as a main course, it’s that filling!

It’s one of my favorite French Recipes to serve guests because it always makes a BIG impression! Their eyes always widen when I bring it to the table as they exclaim “What is this thing of decadence?!”

It’s a dish that originates from the mountain region of France and is definitely “cold-weather comfort food”.

Why You’ll Love This:

The decadence of tender potatoes covered in a rich cream sauce, combined with crispy bacon and melted camembert makes this the holiday side dish that everyone will be talking about for weeks.
It’s also an easy side dish that can be prepped in advance and baked right before serving. Make it in a beautiful Gratin Dish and serve it oven-to-table
I’m pretty sure none of your guests will have tried it before and it will become a fun conversation piece!

What is Tartiflette?

Tartiflette is a cheesy French potato casserole, slathered in a cheesy cream sauce, dotted with crispy bacon, and topped with baked with typically Reblochon Cheese on top.

It’s typically served as a main course “apres-ski” but I think it makes for a fabulous holiday side dish.

What Can Be Substituted For Reblochon Cheese in a Tartiflette?

Unfortunately, Reblochon cheese is outlawed in the U.S. (?!) so instead, you could use camembert cheese, or for something even lighter a brie would work too. Have extra brie? Try my Baked Brie with Fig Jam or Baked Brie in Puff Pastry. Two other cold-weather comfort foods.

Tartiflette Ingredients

For your Tartiflette, you’ll need a waxy potato. A variety like Yukon gold works well.

Avoid starchy potatoes like russets, since they get too crumbly and won’t hold up after boiling.

What to serve with Tartiflette?

To continue the French theme, serve my make-ahead holiday coq au vin it works beautifully with this recipe. It’s another festive French meal that works well for holiday entertaining.
The richness of the cheesy cream sauce pairs beautifully with the sauce of the coq au vin and on a cold winter’s night, it’s pure comfort food.
You could also serve my Easy Sheet Pan Rack of Lamb Recipe or my White Wine Chicken or Chicken Marsala Recipes would also be lovely.

Can You Reheat Tartiflette?

Technically, yes you can. But personally, I find Tartiflette is best eaten straight from the oven! You’ll get the best sauciest, texture that way.
Otherwise, the sauce has a tendency of getting soaked up by the potatoes if left to sit in the fridge overnight.
So just assemble it ahead of time, but don’t bake it until ready to serve.

To continue the French theme, you could serve my easy Chocolate Pot de Creme or Profiteroles for dessert. They can be made ahead of time and placed in the fridge and all you have to do is top with whipped cream and chocolate shavings. That would be a fantastic finish.

Please let me know if you make this recipe

by leaving a rating and review below!

Tartiflette Recipe

Yield: 8

Prep Time: 1 hour 30 minutes

Cook Time: 45 minutes

Total Time: 2 hours 15 minutes

Tartiflette is the ultimate holiday side dish that your friends and family will be talking about for weeks! It's that good!

Ingredients

3.5 lbs (1580g) Yukon Gold Potatoes, peeled
7 slices, thick center cut bacon, sliced into 1 inch strips
1 ½ cup (350 ml) Gruyere cheese, shredded
2 cups (300g) yellow onion, sliced into half moons
¾ cup (180ml) heavy cream
½ cup (120ml) whole milk
2 garlic cloves, minced
½ cup (120ml) dry white wine
1 ½ tsp (7.5ml) fresh thyme, chopped (separated)
1 ½ tsp (7.5ml) salt
1-8oz (230g) wheel of Camembert

Instructions

Boil potatoes until fork tender. Allow to cool.
Meanwhile, heat a large non-stick skillet on medium high. Cook bacon until crispy. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain.
Remove all by 1 tbsp. (15ml) of bacon fat from the pan and sauté onions in fat until soft and caramelized. Season to taste with salt and pepper. Add thyme. Set aside to cool.
Then in a medium-sized bowl combine cream, milk, garlic, wine and salt. Set aside.
Slice potatoes into ¼ inch (6mm) slices and set aside.
Grease a 13 x 9 (32cm x 23cm) oval gratin pan. Line pan with one single layer of potato slices, sprinkle a 1/3 cup (80ml) of cooked bacon over the potatoes, 1/3 cup (80 ml) of the Gruyere cheese, 1/3 cup (80 ml) of onions and 1/3 cup (80 ml) of the milk/cream mixture. Repeat this process until you create 3 layers.
Slice the wheel of cheese horizontally as if cutting a hamburger bun to create a top and bottom. Then cut the wheel into quarters. You will have 8 triangles of cheese.
Place cheese triangles all over the top of casserole. Sprinkle with remaining ½ tsp of fresh thyme.
Bake at 400F (200C) for 35-40 mins until cheese has melted and topping is golden brown.

Notes

The entire dish can be pre-assembled the day before, covered and refrigerated. Then bake according to instructions listed.

Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 186Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 251mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 8g