Indulgent Tartiflette, incredible French comfort food with onion, potato and reblochon cheese. Tartiflette is one of those classic and much loved Alpine dishes so popular with winter sports lovers, that I was surprised to discover that it is not ancient from the Middle Ages, no it was created in the 1980’s.
The super stinky and tasty cheese Reblochon from the Savoire region in the French Alps was not selling so well, so the Reblochon board put their heads together and came up with this masterpiece. Well done the French for yet another spectacular dish, comfort food at it’s very best.
I do hope that you will give my tartiflette recipe a try.
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Tartiflette
Waxy potatoes 1k – 2.2lb
Sliced white onion 2 medium
Crushed garlic 2 cloves
Bacon or pancetta 200g – 7oz
White wine 1 glass
Picked thyme 1 tsp
Creme fraiche 200g – 7oz
Reblochon cheese 350g – 12.5oz approx
Olive oil and or butter 2 tbsp
Salt and pepper to taste
Pre-cook and cool potatoes, remove skins and slice, heat a frying pan or skillet (medium flame) add the chopped bacon or pancetta, stir until a little golden and add in the sliced onion and garlic. Sweat the onion until is softens and add the white wine, lower the heat and stir to deglaze the pan, turn off the heat and reserve.
Butter or brush an oven dish with olive oil, layer half of the potatoes slightly overlapping in the dish and sprinkle a little salt pepper and chopped thyme. Spread the onion and bacon mixture over the potatoes, then cover with the remaining potatoes, spoon over and spread the creme fraiche.
The reblochon is a very soft smelly cheese and it needs to be chilled well before cutting, I put mine in the freezer for 15 minutes as well so I can cut it nicely. Slice the reblochon in half and arrange rind side up over the dish, as it cooks the cheese will melt and mix with the creme friache, the rind will crisp up deliciously.
Bake for 25 minutes at 200c – 392f
Serve this calorific masterpiece with a salad for God’s sake and a glass of crisp white wine.