It’s freezing cold in Paris… I’ve been dreaming of potatoes and melted cheese for days! French traditionnal cuisine is full of that kind of dishes from our mountain regions. Tartiflette is one of them. Do I need to say my favorite? All I can say is, if you’re a cheese lover definitely go for it!
Each time I’ve been living abroad from France, Reblochon was THE cheese I always brought back with me when I had a chance to visit my homeland. Now you know what to get when someone asks you what souvenir you would like from France! If you can’t wait to try it, here is Reblochon cheese I found on amazon. I’ve been impressed by its price though, much more expensive than what it actually costs here.
But lets get back to this tartiflette recipe. By now, you all understood Reblochon cheese is the main ingredient for this dish! I’m not a conservative cook when it comes to traditional dishes. As long as it tastes good, it doesn’t matter if you didn’t use the original ingredients…but I can’t think of anything that could replace Reblochon in Tartiflette. Sorry
The hot melted cheese combines with the white wine and cream to form an inimitable sauce, I’m just telling you this…
Preparation time: 20 minutes – Cooking time: 45 minutes
Ingredients (for 6 servings)
1 Reblochon cheese (500g – 1.1 lbs)
2.2 lbs (1 kg) of potatoes
0.5 lbs (250 g) of bacon, diced
1 cup of creme fraiche
3 tablespoons of small chives
1 tablespoon of butter
1 glass of dry white wine
Salt and pepper
1/ Clean potatoes and cut them by half.
2/ Boil potatoes into salted water for about 30 minutes (They’re ready when a knife enters easily). Then, you’ll take them off water and let them chill.
3/ Meanwhile, peel and slice onions.
4/ Melt butter in a frying pan. Add sliced onions.
5/ When onions are translucent, add bacon dices and leave over medium heat for 5 more minutes stirring often.
6/ Preheat oven to 460° F (240° C / Th 8).
7/ Peel and slice potatoes.
8/ Rinse and dry small chives. Chop them.
9/ In a bowl, combine creme fraiche with wine and small chives. Season with salt and pepper.
10/ Grease an ovenproof dish. Start by arranging a layer of potato slices at the bottom of the dish. Top with bacon dices and onion, then spread the cream mixture on top. Repeat with another layer of everything.
11/ Grate Reblochon’s rind lightly with a knife. (Don’t take it off! Just grate what’s coming off easily).
12/ Slice Reblochon cheese into 2 thinner circles, each one having rind on one side and inside cheese on the other side.
13/ Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering.
Serve immediately with green lettuce and vinaigrette.
I’ts perfectly fine to eat the Reblochon’s rind (it’s the best part!), although if it’s a few days old it might have a pretty strong taste