Reubens Tartiflette
A comforting and hearty dish that merges French potatoes with the flavors of a Reuben sandwich, featuring layers of creamy potatoes, tangy mustard, and savory salt beef, crowned with melty cheese.
Ingredients
For the Potatoes
- 900 g Désirée potatoes Known for their smooth, creamy texture.
- 30 g butter For greasing and enhancing flavor.
- 1 tbsp olive oil Combined with butter for cooking.
- 1 large onion, thinly sliced Adds sweetness and aroma.
- 2 large garlic cloves, finely chopped Provides a robust flavor.
- 90 ml white wine Enhances flavor and ties the ingredients together.
- 125 ml light cream Creates a rich sauce.
- 1.5 tbsp American-style mustard For tanginess.
- 200 g salt beef, cut into bite-sized pieces Adds savory depth.
- 250 g Reblochon cheese, half round For melting and flavor.
- 70 g cornichons, thinly sliced For garnish and crunch.
- Sea salt, as needed To taste.
- Freshly ground black pepper, as needed To taste.
- Green salad, for serving Provides a fresh contrast.
Instructions
Preparation
- Preheat the oven to 200°C / 400°F / Gas 6 and lightly butter a 20 cm square baking dish.
- Boil the potatoes in salted water for about 15 minutes, until nearly tender but still slightly firm. Drain and set aside until cool enough to handle.
Cooking
- In a large pan over medium-low heat, warm the butter and olive oil.
- Add the onion and cook until softened, then stir in the garlic and cook briefly.
- Pour in the white wine and let it reduce until most of the liquid has evaporated.
- Mix in the light cream and American-style mustard, then season with sea salt and black pepper.
- Cut the boiled potatoes into large chunks and gently fold them into the mustard-cream mixture.
Assembly
- Spoon half of the potato mixture into the prepared dish.
- Scatter the salt beef over the top, then cover with the remaining potato mixture.
- Slice the Reblochon horizontally into two thinner pieces and place them over the top with the rind facing upward.
Baking
- Bake for 12-15 minutes, or until the cheese has fully melted and the top is lightly golden.
Serving
- Finish with some of the sliced cornichons and serve hot, with the rest of the cornichons and a green salad on the side.
Notes
For an even richer taste, consider adding more mustard or a different variety like honey mustard. Use fresh herbs such as thyme or chives to enhance the dish's flavor.