Tartiflette

By Cartaphilus

This is an absolutely incredible dish that originated in the Haute Savoy of France (near Geneva, Switzerland). It used to be near impossible to find Reblochon cheese in the U.S. because it isn't pasteurized and that makes it difficult to import. But you can find it in high end supermarkets and specialty shops.

Caution: that creaking sound you hear when you eat it is your arteries closing up!

Ingredients

• 4 large baking potatoes
• 1 large onion
• 7 oz chunks of smoked bacon or red pepper as a vegetarian substitute
• 1 Reblochon cheese
• crème fraiche
• salt, pepper, fresh or dried rosemary
• little white wine (optional)
• little oil to fry

Preparation

Step 1

Peel, slice and parboil potatoes. Do not overcook! Slice onion and fry until soft with lardons or red pepper. Season well and add a little chopped fresh or dried rosemary. Slice through the middle of the Reblochon widthways. Some recipes suggest removing the rind but I would not advocate it, as, if the cheese is ripe, you risk wasting a lot of the runny middle, and also the rind is edible and adds a nice crust to the finished dish. The only thing to look out for is a small disk of paper which is often embedded in the rind on one side. Take a large dish and put half onion mixture in bottom, with half the sliced potatoes on top. Add about 60g/4tbsp crème fraîche. You can also add a sprinkle of white wine (Gamay is the local brew). Do not be tempted to add too much cream or wine: you might think the dish looks a bit dry, but the cheese melts totally and extra liquid really is not necessary. Depending on the size of the dish you are using, you can either put one of the Reblochon circles on top of the potatoes and then repeat the onion/potato/cheese layer, or place both circles on top, rind upwards. Cover with foil and bake for about 1 hour at 400F/200C/Gas 6, removing the foil for the last 15 mins.