Tartiflette Savoyarde with Reblochon Cheese

By stancec44

Tartiflette, a baked gratin of potatoes, onions (or shallots), lardons (bacon), wine, cream and cheese, a staple of all ski lodge or chalet suppers. the cheese is the main protagonist in this delectable Savoyard recipe – made with cow’s milk, it’s soft washed cheese with a rind, similar to Brie or Camembert; it has a delightful nutty taste and melts like a dream creating an unctuous and creamy cheese sauce. It’s well worth the effort hunting out a large Reblochon cheese too, although Brie or Camembert will work if the cheese hunt proves fruitless. We like to enjoy ours with a large bowl of salad, cornichons and an acre or two of crusty bread.

Ingredients

• 1.2 kg potatoes, peeled and cut into quarters
• 200 g smoked lardons (or smoked streaky bacon cut into small pieces)
• 2 large pink or red onions, peeled and diced (or 10 pink shallots)
• 2 cloves garlic, peeled and finely diced
• 150 mls dry white wine
• 1 x 500g Reblochon cheese
• 6 tablespoons crème fraiche
• butter
• salt and pepper

Preparation

Step 1

Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish.

Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices.

Meanwhile, fry the lardons (or bacon pieces), onions and garlic until the lardons are crisp and the onions and garlic are soft and translucent. Add half of the wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients.

Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish.

Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes.

Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. Pour over the remaining wine and spoon the crème fraiche over the top. Season with salt (not too much as the lardons are salty) and pepper.

Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling.

Serve hot from the oven with salad, cornichons (gherkins), pickled onions, charcuterie and crusty bread.